Ingredients
- cornmeal, for dusting
- 12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
- 15 ounce can hot chili beans, drained (don't rinse)
- 2 tablespoons chopped green chiles
- 1 cup corn kernels
- 2 ounces (about 1/2 cup) shredded mozzarella cheese
- 2 ounces (about 1/2 cup) shredded sharp white Cheddar cheese
- 3 scallions, sliced
- 2 Roma tomatoes, coarsely chopped
- fresh ground black pepper
- chopped fresh cilantro
Preparation
Step 1
Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.
Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack, bottom side up.
Meanwhile, in a medium bowl, add drained beans and mash with a potato masher or fork. Stir in chiles. Scoop mixture on top of the crust and spread to within 1/4" of the edge. Scatter the top with the corn, cheeses, onions and tomatoes. Slide pizza back onto the stone and bake until the cheese has melted and browned in spots, about 8 to 12 minutes. Remove from the oven - sprinkle with chopped cilantro and season with fresh ground black pepper to serve.
Makes about 4 servings.