It’s certainly not grilling season. Not even close. Heck, we can’t even make it to our grill, currently buried under a foot of snow.
I received a couple of bottles of barbecue sauce from a local award winning Pitmaster, and couldn’t wait for the winter thaw to give these sauces a taste.
EAT Barbecue sauces and rubs were created by Rod Gray, a guy that no doubt knows his ‘Q. He’s a full time barbecue Pitmaster from outside Kansas City, an area widely known for its barbecue. Gray and his grilling team have more national wins than any other competitor around. And to add to Gray’s accomplishments, last fall he became the esteemed Grand Champion of Destination America's BBQ Pitmaster. This new line of EAT Barbecue sauces and rubs are the same products he uses in his BBQ competitions, so they truly can be called “award winning”.
Instead of braving the bitter cold temps to barbecue outside, I brought the smoky, tangy, sweet bbq flavors of summer inside and made a vegetarian BBQ pizza.
I used The Next Big Thing Barbecue Sauce to make this Smokin’ Black Bean and Corn BBQ Pizza. The crust is made with whole wheat flour and with super duper healthy toppings: black beans, corn, tomatoes and cilantro.
If short on time, a prepared whole wheat crust would work well too!
Question: How do you like to use barbecue sauce?
until next time...
Smokin’ Black Bean and Corn BBQ Pizza (dough recipe from Eating Well, ‘03 & pizza recipe adapted from Eating Well Jun/July ’06)
3/4 cup whole-wheat flour (Shirk's Country Market, Centertown, MO)
3/4 cup all-purpose flour (Shirk's Country Market, Centertown, MO)
1 package (2 1/4 tsp) quick-rising yeast
3/4 teaspoon salt
1/4 teaspoon sugar
2/3 cup hot tap water
2 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
1/3 cup barbecue sauce (EAT Barbecue sauce)
1 cup shredded mozzarella
½ cup black beans, rinsed if using canned (Bellews Creek Farm, Hillsboro, MO)
½ cup corn kernels, (Husk Indiana Sweet Corn)
12 grape tomatoes, sliced
1 Tbsp. cilantro
- Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix.
- Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest at least 10 to 20 minutes (Note: Pizza dough can be made ahead and stored in sprayed plastic wrap, in refrigerator up to two days. Bring to room temperature when ready to bake.)
- Sprinkle clean surface with cornmeal and roll out dough. Transfer to 13-inch pizza pan or stone.
- Layer pizza dough with bbq sauce, sprinkle with cheese, then top with black beans, corn, tomatoes and cilantro.
- Bake pizza in preheated 450-degree oven until the bottom is crisp and golden, 10 to 14 minutes.
Disclosure- I received a bottle of The Next Best Thing barbecue sauce to sample but was not compensated to write review. All opinions expressed are completely my own.