Having pizza every night is fine if you put corn on it. And black beans. Those things are healthy.
It is like...you think Mexican...but then you get a bite of Fontina. Fontina ain't Mexican!
That line should definitely be erased. It makes no sense.
I really have nothing to say. But I already got this far.
Ham, Black Bean and Corn Pizza with Fontina Cheese
pizza dough (1/2 this recipe)
1/2 cup of tomato sauce
1/4 cup of black beans, drained and rinsed
1/4 cup of frozen corn
1 cups of shredded mozzarella (I used whole milk)
4 thin slices of ham
2-4 ounces of Fontina cheese, sliced
2 green onions, chopped
1 tsp olive oil
Place pizza stone in oven on middle/bottom rack and preheat to 500 degrees F for at least 30 minutes.
Roll/stretch out dough. Using a pastry brush, brush the 1 tsp of olive oil on the outer rim of the dough. Spoon and spread out the tomato sauce on to the dough, leaving a half inch border around the edge. Add black beans, corn, shredded mozzarella, ham, fontina cheese and top with green onions. Bake for 10-15 minutes or until cheese and crust are golden brown.
(Servings: 4, Prep time: 30 min., Cook time: 15 min., Difficulty: Easy)
Shanon (taste): 6/10
Scot (taste): 8/10
Dishwashing Effort: 1/5