Don’t be surprised if this becomes your favourite pizza combo — the
mix of smoked chicken, corn black beans and chipotle sauce is out of
Smoked Chicken, Sweet
Corn, Black Bean and Chipotle BBQ Pizza
½ cup white flour or massa corn flour
4 balls of store-bought pizza dough
½ cup favourite store-bought barbeque
1 cup favourite store-bought pasta
¼ cup finely minced chipotle peppers
1 ½ cups smoked chicken
1 fresh corn cob, removed from husk
1 cup canned black beans
1 ½ cups Monterey Jack cheese
Splash of olive oil
Salt and pepper
Fresh basil leaves
On a wooden chopping board lightly
dusted with flour, roll out the dough balls into 8-10 inch circles,
using a rolling pin and stretching the dough with your hands.
Once the dough is stretched, let it relax for a few minutes. Meanwhile,
mix together the barbeque sauce, pasta sauce, and chipotle peppers.
Once the dough has relaxed, spread the sauce mixture on top of each
pizza, leaving about ½ inch at the edge. Cover each pizza with
smoked chicken, and an even helping of corn and beans. Sprinkle
with the Monterey Jack, a light drizzle of olive oil, and season with
salt and pepper.
Gently slide a pizza onto your preheated
barbecue which is set at low to medium heat. Ideally, one half
of the barbeque can be set to medium, and the other to low. The
pizza should take 8 to 12 minutes to cook depending on your barbecue.
Be sure to check the pizza from time to time to ensure it does not burn.
When the first pizza starts to bubble over medium heat, slide it to
the low side, and add a new pizza to the medium side. The pizza
dough should blister and start to turn golden brown which indicates
it is just about cooked. Lift the edge of the pizza crust using
a spatula to check the underside of the crust which should start to
become golden brown and crisp. Add a few leaves of freshly chopped
basil before serving.
Courtesy Michael Bonacini