Heellllooo pizza! And this is not just any pizza I'm saying heelllooo to, this pizza is a little extra special. You see, there's this sweet and spicy sauce that is smothered all over it, then it's topped with southwest flavours like roasted corn and black beans, then it's drizzled with a little sour cream-y sauce. And the crust, don't even get me started about the crust!
This crust has been my go-to pizza crust recipe for ages now. Truth: I don't have any other crust recipe. If you've found your absolute favourite it seems a little silly to try others, right? It's like eating at your favourite restaurant and ordering the same thing every. single. time cause it's just so good you can't bare the thought of trying anything else. (You do that too, right?)
On top of the most beautifully chewy crust with perfect bubbles and the odd deliciously charred spot is a sweet and spicy sauce that is almost too much for me to handle. You might want to double the recipe and serve the extra on the side to dip your crust in. Just sayin'. 🙂
Then there's the (sweet, delicious, should be eaten every day it's in season) roasted corn, the crunchy red peppers and the slightly tangy sour cream sauce drizzled over top. You guys, this pizza rocks my world.
It's also … wait for it … healthy! I guess the title already gave that away. There's no meat on this pizza pie (although I think it would be great with a little crispy bacon) and no cheese (which I promise you you won't miss). If your belly or your conscience won't let you have sour cream you can always sub vegan sour cream or just leave it off entirely.
If you're intimidated by making your own pizza dough … you don't need to be! You can check out my post Pizza Dough Recipe for more information about how to make the perfect pizza crust. It does take some time for the pizza dough to rise so you'll need to think ahead with this one. If you've got a crust you love feel free to substitute it!
If you make this Healthy Southwestern Pizza, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 3 ¾ cups all-purpose flour, plus more for shaping dough
- 2 teaspoons fine sea salt
- ¼ teaspoon active dry yeast
- 1 ½ cups warm water
- ½ cup corn, cut from the cob or frozen
- ⅓ cup cooked black beans, rinsed
- ¼ cup diced red pepper
- Thinly sliced red onion and chopped cilantro, to taste
- 2 tablespoons sour cream (*see note)
- 1 tablespoon water
- ½ cup crushed tomatoes
- 1 tablespoon honey (*sub maple syrup if your diet does not include honey)
- ½ - 1 teaspoon sriracha
- ½ teaspoon balsamic vinegar
- Whisk the flour, salt and yeast together in a large bowl.
- Gradually add 1½ cups of warm water and mix together with a wooden spoon.
- Using your hands, gently bring the dough together to form a rough ball.
- Transfer the ball to a clean large bowl and cover with plastic wrap. Set aside in a warm (room temperature) draft free location for at least 18 hours.
- Transfer dough to a floured work surface. Divide the dough in half, or more for smaller individual pizzas.
- Working with 1 portion at a time, take the four corners and fold them in towards the middle (like a parcel.) Turn seam down on a lightly floured baking sheet and dust the top with flour. Cover with a clean, damp tea towel and set aside for at least 1 hour.
- Preheat the oven to 350 degrees. Spread the corn on a baking sheet in a single layer and bake for 15-20 minutes, or until the corn has started to brown in some spots.
- Combine the sour cream and 1 tablespoon of water in a small bowl and set aside.
- Combine all the ingredients together in a small saucepan over medium high heat. Bring the pot to a boil and let it boil hard for 5 minutes, stirring frequently, until it has thickened.
- Place a pizza stone in your oven, if you're using one. Preheat the oven to bake at 500 degrees for 1 full hour before you bake the pizzas. Position oven rack in the top third of the oven.
- Sprinkle the pizza peel lightly with flour. Place pizza dough on top and add the roasted corn, black beans, red pepper and red onion. Slide the pizza from the peel to hot pizza stone and bake till the bottom is crisp and the top is blistered, about 7-8 minutes. (Note: I find it really difficult to slide the pizza onto the pizza stone. I assemble the pizza on a piece of parchment paper and put this directly on the pizza stone. There is a risk of the paper catching fire though - although it's never happened to me - so only do this if you are comfortable with it.)
- Sprinkle the baking sheet with flour then place the dough on top and top the pizza with the roasted corn, black beans, red pepper and red onion. Bake it until the bottom is crisp and crust is blistered, about 10 minutes.
- Allow oven to reheat for 5 minutes between pizzas.
- Drizzle the sour cream sauce over the cooked pizzas and sprinkle the tops with chopped cilantro.
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