Pizza. Hardly innovative. Heck I didn’t even make the dough.
Nobody said the My Foodie Call life was glamorous.
Just thought I would show you last night’s dinner.
Pizza night in a snap.
Sautéed onions, sliced black olives, lightly cooked broccoli, and a blend of vegan sausage and vegan chicken.
Toppings were placed on Udi’s brand individual pizza crusts. Guilt free.
Vegan cheese….
Made 4 of these babies…
Pizza night.
In a snap.
Whole wheat pizza dough. Delicious base for pretty much anything. One of those staple items that appears on our weekly grocery list. Tonight I decided to switch up the routine a bit and do a southwestern style pizza, minus the chicken.
Who doesn’t like pizza for dinner??
The goods
Tomato+bean+corn= healthy topping
The cheese: I used Daiya, a non-dairy alternative, but any shredded cheese will do. I won’t judge. Promise.
Basic ingredients: BBQ, Corn Meal, Pizza Dough. Nothing sketchy that you can’t pronounce.
On to the recipe…
Whole Wheat BBQ and Black Bean Pizza
Ingredients
1 tomato, diced
1 cup canned black beans (rinse those babies. Get rid of the goop!)
1 cup frozen, then thawed corn kernels
1-2 tablespoons cornmeal
1 package store-bought whole wheat pizza dough (Mine is from Trader Joe’s. Most stores sell them. Just be sure the first ingredient says “whole wheat” and not “enriched wheat”. Enriched= bad.)
1/3 cup barbecue sauce (Find one without HFCS. High fructose corn syrup= evil.)
1 cup shredded cheese of choice (I used Daiya because I like to keep it dairy free, but any cheese would work. Cheddar, mozzarella…it’s all good.)
Spread it.
Top it.
Cook it.
Cut it.
Devour it.
By the way, this pizza is fabulous cooked on the grill. I would have fired it up, but mine is out of commission. Wagh.
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My Foodie Call 