Corn and Black Bean Pizza

Add the yeast to the warm water and let sit for a few minutes until the yeast starts to bubble. Add the salt and 1 to 1 1/2 cups flour. I like to use half whole wheat flour and half bread flour in my pizza crust; you can use any combination of wheat, rye, bread, or regular all-purpose flour. Stir until combined, then keep adding flour in small amounts until the dough refuses to accept more. Turn out onto a floured surface and knead for a few minutes, working more flour in. Cover with a towel and let rise in a warm place until doubled, 45 minutes to 1 hour.

Stretch out the dough on a pan or pizza stone while preheating the oven to 450F. Add toppings to the dough in this order: barbecue sauce (as much as you’d like), shredded mozzarella cheese, black beans (or 1 can), fresh or frozen corn, and shredded pepper jack cheese. Top with more barbecue sauce. Cook for 15-20 minutes, or until the cheese is seriously brown.

Serve as is, or with some fresh pico de gallo or salsa on top. Makes 4 servings or one pizza.