Photo by Ken Burris. 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 cilantro-lime vinaigrette and dinner is on the table in no time.
1 plum Tomato, diced1 cup canned black Beans, rinsed1 cup fresh Corn kernels (about 2 ears)2 tablespoons Cornmeal1 pound prepared whole-wheat Pizza dough1/3 cup Barbecue sauce1 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.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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