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Smoky Corn & Black Bean Pizza

  • 30 m
  • 30 m
EatingWell Test Kitchen
“The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time.”


    • 1 plum tomato, diced
    • 1 cup canned black beans, rinsed
    • 1 cup fresh corn kernels, (about 2 ears)
    • 2 tablespoons cornmeal
    • 1 pound prepared whole-wheat pizza dough
    • ⅓ cup barbecue sauce
    • 1 cup shredded mozzarella, preferably smoked mozzarella


  • 1 Preheat grill to medium.
  • 2 Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
  • 3 Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
  • 4 Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
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