BBQ Black Bean Flatbread Recipe
For a truly delectable, savory dinner, packed with robust flavors and plant protein, I make this BBQ Black Bean Flatbread Recipe. I use whole wheat flatbread, black beans, and BBQ sauce to create this simple and nourishing meal, with sweet and smoky flavors, that comes together in just 30 minutes.
Servings: 8 slices
Calories: 190kcal
Equipment
- Pizza Pan
- Large Spatula or Wooden Spoon
- Cooking Brush
Ingredients
- 1 package Whole wheat pizza dough I like Trader Joe's fresh pizza dough!
- 4-5 Tbsp Barbecue sauce Try to get one with the least amount of sugar!
- 1 cup shredded mozzarella cheese
- 15 oz can black beans
- 8 oz can corn
- 1 red pepper diced
- 1 small red onion diced
- 1 Tbsp chili powder
- 1 tsp olive oil
Instructions
- Preheat oven to 450 degrees. Spread out the dough on a pizza pan, spread the barbecue sauce on top
- Heat a large pan over medium heat, add 1 tsp olive oil, black beans, diced red onion and chili powder - cook until heated through and onions begin to caramelize (5-10 min)
- Spread black bean mixture over barbecue sauce
- Sprinkle mozzarella cheese on top. Then sprinkle diced red pepper and corn on top of the cheese.
- Bake in oven for 10-15 min (depending on pizza dough and heating instructions)
- Remove from oven, drizzle 1 Tbsp barbecue sauce over the pizza. Serve and enjoy!
Notes
- My #1 Secret Tip for this BBQ flatbread recipe is to pre-bake your base before adding the sauce and toppings. Whenever I have the time, I take a few extra steps to ensure that my crust crisps up and does not get soggy. First, I heat up my pizza pan, or pizza stone, in the oven and place my rolled and shaped dough on top. Then I bake the dough for 2-3 minutes in the oven to get a head start on crisping it up.
- Keep cuts small: I chop the toppings finely so that they cook quickly without releasing too much excess moisture, which may make the base soggy.
- Spread fillings out: Do not pile the fillings up in certain areas, as this will cause them to steam as they bake, and lead to soggy toppings and base.
- Use less cheese: I like to let the toppings shine through in this recipe, so I make sure to keep my cheese layer light.
- Roll out dough between parchment: If the baking tray is preheated, roll the dough out between 2 pieces of parchment. This will prevent it from sticking and make it easier to transfer to the pan.
- Handle the dough gently: I keep a light hand when working with the dough, as overworking it affects the gluten, and the crust may end up hard and chewy instead of crispy.
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 547mg | Potassium: 299mg | Fiber: 5g | Sugar: 4g