Saturday, January 26, 2008


Smoky corn and black bean pizza (recipe in the comments)
Tomato, clementine, and black bean salad

Hot tea
Chocolate covered raisins
Well, M and I are leaving town tomorrow for a crazy bout of travel. Therefore, we're emptying our larder. When we go away homemade pizza is a common last meal, as there are rarely leftovers for a small size pizza. This is the perfect size for two healthy eaters. I have to admit, I sometimes don't finish my half, but I'll try for the sake of an empty fridge. This particular pizza is very unusual, using BBQ sauce (we like Trader Joe's Kansas City Style - it does taste like the sauce from M's hometown!) as the sauce for the pizza. It makes it seem less pizza-y, but VERY tasty. Also this couldn't be easier. Perfect for a night of last minute "to-dos" before a big travel day. The salad is usually black beans (the rest of the can), tomatoes and avocado, but our avocado bit the dust before we got to it. Oh well. Luckily, we have plenty of clemintines that I'm concerned won't keep until we return.

Prep Notes
Difficulty: Super easy
Chopping: Tomato, clementine
Time: 20 minutes, 12 of which is cooking
Make ahead: This is actually good cold, but I make it fresh since it's so fast.

J: "Bon voyage!"
M: "Pizza and barbecue, together at last."

1 comment:

J said...

Smoky Corn and Black Bean BBQ Pizza – Eating Well
Serves 2

1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup frozen corn
2 T cornmeal
1 lb whole wheat pizza dough
⅓ cup BBQ sauce
1 cup shredded cheese (Cheddar, Fontina, a mix, or mozzarella work)

Preheat the oven to 450 degrees.

Mix tomato, beans, and corn in a small bowl.

Spread cornmeal on a pizza pan. Roll dough into a circle and place on pan.

Spread BBQ sauce on crust. Sprinkle with bean mixture. Sprinkle with cheese. Bake at 450 degrees for 12 minutes.