Wednesday, March 2, 2011

Ham, Black Bean and Corn Pizza with Fontina Cheese

Having pizza every night is fine if you put corn on it.  And black beans.  Those things are healthy.  

It is 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)

foodforscot Ratings:

Shanon (taste):  6/10
Scot (taste):  8/10
Effort:  1/5
Dishwashing Effort:  1/5


  1. I love making Mexican pizzas. I may have to do that with the leftover black beans we have. I hope you have a wonderful day tomorrow. Thank you for sharing another bite of delicious goodness!

  2. I love your inventive pizza toppings. This sounds so delicious!