Aaaaand we're back. This weekend we drove to the Oakland/Morgan Hill/San Francisco area for my little brother's wedding. It was absolutely fabulous! Also, it was a nice break from blog land - even though all weekend I had strange urges to take pictures of our food.... wonder where that came from...
The evening before we drove to California, I made this lovely pizza. Originally I didn't plan on making the pizza dough with whole wheat flour. I didn't even know I had it until I couldn't find my all-purpose flour in the cupboard. All I had was this unopened package of whole wheat flour in the top corner - I seriously have no idea how it got there, but I'm grateful I could use it for this dough. It turned out to be quite heavenly.
We had some ears of corn, and plenty of cherry tomatoes left to use in my fridge, so I was really excited when I saw this recipe on Iowa Girl Eats a couple weeks ago. I knew right away that I just had to try it out. It had all the flavors I love, tons of cilantro, and included a new twist for the sauce!
The only thing I think this needed, however, is maybe some chopped red onion. It needed a little bite in texture. And the dough recipe could have been easily halved for one giant pizza. I had plenty of dough left over that I couldn't have used within 2 days (and wasn't sure how well it would freeze).
Santa Fe Summer BBQ Pizza with Whole Wheat Crust
1/3 C BBQ sauce
1 C black beans, drained and rinsed
1 C corn kernels (I cut my corn off 3 cooked ears of corn)
1 C halved cherry tomatoes
1 C shredded mozzarella (I think pepper jack would have been just lovely, too)
1/4 C chopped cilantro
1 recipe *Whole Wheat Pizza Dough
Preheat oven to 500 degrees (Yes. I know.) Spread 1 ball of pizza dough out into a large circle on a greased pizza pan. Spread BBQ sauce even around dough, leaving an edge for the crust. Layer on black beans, corn, tomatoes, and cheese. Bake for 10 minutes, or until golden brown. Let cool for 5 minutes, then top with cilantro. Slice and serve!
Recipe Source: Iowa Girl Eats
*Whole Wheat Pizza Dough
1 1/4 C warm water
1 T honey
1 packet active dry yeast
3 C whole wheat flour, plus more for dusting
1 t salt
1 T EVOO
Whisk together water, yeast, and honey in a small bowl. Set aside for 5 minute until yeast starts to foam. Meanwhile, with your stand mixer fixed with the dough hook attachment, pulse together flour and salt. Pour in oil and yeast mixture and process for about 10 seconds, or until dough comes together in a bowl. Continue to "knead" in mixer for about 3 minutes.
Separate dough into 2 balls and place next to each other on a well-floured wax paper covered baking sheet. Cover tops with flour, then cover with plastic wrap. Place in a warm spot to rise for 40 minutes, and until dough had risen twice it's size.
Recipe source: Iowa Girl Eatshere