There are some things I know better than to go trying to make at home.
For instance, candy, right? Hot, molten sugar? On my stove? And do what with it? I’d rather buy a grape Laffy Taffy instead.
Hummus too. No matter how long I whir those damn chickpeas in any sort of contraption, be it a food processor or blender, it never comes close to being as silky as Sabra’s.
Chocolate-covered anything. ‘NUF. SAID!
Other things, though, I am all about making homemade. Fresh salsa, for one. Whether sweet, or savory, nothing tastes better on grilled chicken, fish, or on a chip than a freshly prepared, juicy, sassy salsa.
I hardly ever buy bottled salad dressings or marinades anymore (except local Bisignano’s!) because dressings and vinaigrettes are so ridiculously delicious and easy to make at home.
6 months ago I wouldn’t have believed myself if I tried to tell, well, myself, that pizza crust would be near the top of my made only in-house list. I mean, yeast? Kneading? Rising? Who has the time?
Ok fine. I was scared. Terrified, even! What if the dough didn’t rise and the crust turned into a pepperoni-peppered frisbee in the oven? Worse yet, what if it tasted like cardboard and I had to look at Ben’s, “Mmm, mmhmm! It’s…good, babe!” translation, “I love you and want to stay married for a long time, but this is God awful.” face?!
Maybe you have the same fears, but I’m here to squash the rumors. Not only have I found homemade pizza crust easy to make, but it doesn’t take nearly the amount of time I thought it did. The recipe I’ve successfully used several times, including for tonight’s dinner of Santa Fe Summer BBQ Pizza, has yet to be anything but light, fluffy, and chewy. Plus, with rise time and all, it’s ready in under an hour!
It is the perfect base for a barrage of Sante Fe & Summer BBQ inspired ingredients including BBQ sauce, creamy black beans, crispy corn kernels, sweet cherry tomatoes, and melted mozzarella cheese too. This was hands down one of the best pizzas I’ve ever made. So fresh, and packed with flavor!
Begin the Santa Fe Summer BBQ Pizza by making the aforementioned homemade crust, which begins as dough. This is the same pizza dough recipe I used after Curtis Stone almost made me spontaneously combust from embarrassment, and seriously, I’m telling you, it couldn’t be easier.
Start by activating the yeast. Combine 1 1/4 cups warm-hot water with 1 packet active dry yeast. “Warm-hot” is a technical term, you see. It means not scalding but not merely warm. Think ultra-relaxing bath tub temp!
Next drizzle in 1 Tablespoon honey. Honey is yeast food, which causes the yeast to activate and create air bubbles, which in turn make your pizza crust light and fluffy!
Set the bowl aside for 5 minutes to let the yeast do its thang. When it’s foamy – it’s ready.
Meanwhile, pulse together 3 cups all-purpose flour with 1 teaspoon salt in a large food processor fitted with a non-sharp S blade. I’ve never tried this recipe without a food processor, but as people have been baking with yeast for over 4,000 years, I think you could probably make this in a big bowl with a little bit o’ elbow grease. 
Next drizzle in 1 Tablespoon extra virgin olive oil,
then the activated yeast mixture.
Process the ingredients for about 10 seconds, or until they come together in a ball.
Turn the ball out onto a well-floured surface, then knead the heck out of it for 3 minutes. 3 minutes! I bet you thought it took longer than that, didn’t you? PS: fellow tiled kitchen counter owners – Ben got me this marble slab at Williams & Sonoma for Christmas last year which comes in so handy for jobs like this!
After three minutes, squeeze the dough into two balls then place the balls onto a well-floured baking sheet. Cover the tops well with flour, wrap the sheet in saran wrap, then place it in a warm spot for 40 minutes, or until the dough balls have doubled in size. This is the most rewarding 40 minutes of your life, btw.
Tip: Place your baking sheet onto a heating pad set to medium for a guaranteed warm spot!
While the dough’s rising, get the Santa Fe-inspired pizza toppings ready, starting with 1 cup corn kernels. You can use whatever you’ve got – frozen, canned, fresh. I had a couple ears o’ sweet corn in my fridge so that’s what I used.
Next slice up 1 cup halved cherry tomatoes. These were picked fresh this morning! Also drain/rinse 1 cup canned black beans. Un-pictured because, well, they’re beans.
Pizza making time! Spray a pizza pan generously with non-stick spray then spread one of the dough balls on top (you can use a regular baking sheet if you don’t have a round pizza pan.) Spread 1/3 cup BBQ sauce on top of the dough.
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Next add the black beans and corn,
the halved cherry tomatoes and finally, 1 cup mozzarella cheese.
Bake the pizza at 500 degrees (PIPIN’ hot!) for 10 minutes, top with fresh cilantro, and you are set!
Santa Fe Summer BBQ Pizza
Serves 3-4
From Eating Well & Vicks
Ingredients:
1/3 cup BBQ sauce
1 cup black beans, drained & rinsed
1 cup corn kernels
1 cup halved cherry tomatoes
1 cup mozzarella cheese
1/4 cup chopped cilantro
For the pizza dough:
1 1/4 cups warm (almost hot) water
1 Tablespoon honey
1 packet active dry yeast
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 Tablespoon extra virgin olive oil
Directions:
- For the pizza dough: Whisk together water, yeast, and honey in a small bowl then set aside for 5 minutes. Meanwhile fit a large food processor with a non-sharp S blade then pulse together flour and salt. Pour in oil and yeast mixture then process for 10 seconds, or until dough comes together in a ball (may need to scrape sides down once.)
- Turn dough out onto a well-floured surface and knead for 3 minutes. Separate dough into two balls then place next to each other on a well-floured baking sheet. Cover tops with flour then cover baking sheet with saran wrap and place in a warm spot to rise for 40 minutes, or until dough has doubled in size. (I put mine on top of a heating pad set to medium.)
- Preheat oven to 500 degrees. Spray a pizza pan well with nonstick spray then spread 1 ball of dough out into a large circle. Spread BBQ sauce evenly on top, then add black beans, corn, tomatoes, and cheese. Bake for 10 minutes or until cheese is golden brown. Let cool five minutes then slice. Sprinkle chopped cilantro on top before serving. Repeat with remaining dough ball, or place in a non-stick sprayed ziplock bag then into the refrigerator to be used within 2 days. Let come to room temperature for 20 minutes before using.
I had pretty high expectations for this pizza which were not only met, but blown to bits. I LOVED the BBQ sauce with the classic Santa Fe combo of corn, black beans, tomatoes, and cheese. The flavor pop from fresh cilantro sprinkled on top was boss too. Right. Boss!
The weight of the toppings were pretty heavy, but the homemade pizza crust held up just fine. Sturdy, but light and chewy at the same time.
Trust me, if I can do this – you can too! 
Now if you’ll excuse me, I have to go watch the Olympics for the next 13 hours. ‘night!
This looks so yummy! I might have to add some chicken so the hubs doesn’t complain.
Have you ever tried to grill pizza dough? It sounded scary to me the first time I tried it, but it makes great pizza.
I’ve always wanted to make my own pizza dough, but yeast is terrifying to me!
Looks to die for. Can you come cook for me?!
This looks great Kristin! I was just wondering—do you still have your 9-5 job? I am trying to figure out how in the world you come home from work, work out, and cook and blog too all in the amount of time you do! Wanna share your secret?
That’s awesome! Good for you.
I want to know the secret too! How do you get it all done???
What size food processor do you have? I’m in the market but am not sure what size is too big/too small! Thanks for your help
I have a 14 cupper! http://www.amazon.com/gp/product/B0000645TW/ref=as_li_tf_il?ie=UTF8&tag=iogiea09-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0000645TW
Looks yummy! Have you tried adding in any whole wheat flour? Just wondering if it worked. I’ve tried a few whole wheat crusts that didn’t really work. Maybe 1 cup of the 3?? Whadddaya think?;)
I have actually never worked with whole wheat flour – if you give it a try, let me know how it turns out. I’d love to give it a whirl if it’s good!
I back from the same recipe, but use whole wheat flour. Turns out great in my opinion. Recipe is from http://mealsandmovesblog.com/
I usually use a 1:2 ratio like that, with 1 cup WW to 2 cups all purpose!
Yumm! I love creative pizzas – and this is perfect for summer!
Girl, this is what I’m talking about. A good, healthy, flavorful, summer pizza. It should be called IGF (Iowa Girl’s Finest!) I am making this tomorrow
Oh hi, hello yumness. Put it on da grill, I EAT IT.
Black beans on a pizza? Why, yes please! What a simple and flavorful way to boost the fiber content of one of my favorite dishes!
I often rush & kill my yeast in water that’s too hot, so I appreciate the technical “warm hot” terminology. That makes sense! I have a heck of a time getting my bread to rise in the winter and I’m sure I will use the heating pad trick in the future. Genius!
Kristen, Have you ever used a Ninja for hummus? It has 6 blades and it makes the hummus smooth! This pizza looks looks great.
Sue
I haven’t! I’ve been contemplating buying one when/if my blender ever breaks though.
We use a simple handheld immersion blender and have no trouble getting a super smooth consistency.
Mmmmm this looks delicious!!
This is similar to a recipe that my dad has been using for years and what I do know at home. I pass it onto people who are afraid because if I can do it, so can they. The pizza looks awesome by the way. We have been doing grilled BBQ Chicken Pizza lately and loving it.
I am obsessed with black beans right now! Cannot wait to try this recipe; including the crust-looks very simple and quick!
What a pretty pizza! I bet you could make a mean bowl of hummus!
Wow. You’ve outdone yourself here. This pizza looks seriously amazing. The Olympics are the only thing keeping me from running to the store for the ingredients at this very moment.
I am actually eating homemade hummus as I read this, and I was just thinking to myself that its 100x better than what I usually buy! Now I’m wishing I had read this first and made pizza instead!
My mouth is officially watering. I have never made home made dough yet; I always buy dough from TJ’s when I make pizzas, but after reading this I think I will try it next time! Thanks for positing this!!
Looks and sounds delicious. I have a friend who makes pizza for us when he visits using a similar recipe. I’ll have to tell him to add honey. The part that I always seem to fail at is tossing the dough into a big old round crust. Any tips?
This dough actually stretches right out – no tossing required. I’m telling you – best/easiest dough ever!
I’m intimidated by doughs that require rising, but I think I’ll give this one a try. This pizza looks so fresh and healthy!
I totally was too. Once you do it once though, you’ll realize how un-scary it is!
I’m totally with you on the chocolate covered fruit. Only the first five dips look good, and the rest is so clumpy!
That cheese looks perfectly melty (new word). What a great combination of toppings! Holy yum!
I get silky hummus by cooking my own beans and using reserved water from cooking the beans to thin and smooth them.
Yum! This looks delicious and I might even attempt it soon! I have always been in the same boat as you…thinking that I could not/would not try pizza dough at home. Doesn’t look too bad though, thanks!
This looks amazing!
You have seriously inspired me. I always looked at homemade pizza crust and thought I could never make it myself but your step by step instructions make it sound so easy! And this pizza looks so delicious!
About the hummus–I’m not sayin’ this is gonna get you to Sabra-quality smoothness (Mmmm), BUT America’s Test Kitchen says that microwaving the chickpeas before you blend ‘em up (ike 30 sec -1 min) will help smooth it out because of something in them that breaks down with heat. Worth a try?
Way to go! I love making homemade pizza too. It’s really not as hard as people think, and totally a man/friend/family/kid pleaser!
Yeah, I’m a dude and I read your blog religiously. I’ve made a very similar dough in the past. The problem I have isn’t with the dough but with the cheese. The cheese always seems to burn before the crust is cooked all the way though. What rack are you putting it on when you bake it? I’ve always done it in the middle and end up having to pre-bake the crust with the sauce and toppings prior to topping it with the cheese to avoid burning the cheese.
I baked it right on the middle rack. The thing I like about this dough especially is that it stretches really easy so I can get the whole pizza to be the same thickness, vs other doughs that are hard to stretch and the outside crust ends up being way thicker than the center, etc. It has baked evenly every time I’ve used this recipe!
I might grill this one… I think it would add some good flavor! I am really into grilling my pizzas this summer!
This is absolutely beautiful, WOW! It screams summer!
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I love this recipe, thank you for posting! I’m making it again for dinner but wanted to try grilling it. Have you tried this on the grill yet?
I haven’t! Let me know how it turns out!
I made this for dinner last night…amazing! So delicious, quick, and easy. Love that it is vegetarian too. Thanks for the great recipe!
So glad you liked it, Abby!