Test Kitchen: A New Twist On A Sargent Choice Classic: Smoky Corn and Black Bean Pizza with Spices
Once a month BU’s own Karen Jacobs EdD, OTR/L, CPE, FATOTA hosts the Sargent Choice Test Kitchen-East at the Hillel House Dining Hall on Bay State Road. In addition to featuring Sargent Choice-approved recipes, all foods made are Kosher. All are welcome to come cook, eat, learn, and engage with other students. We hope to see you next month!
With March just around the corner, the excitement of spring was in the air. Last week, we joined professor Karen Jacobs at the Sargent Choice Test Kitchen-East Edition in making some delicious Smoky Corn and Black Bean Pizza- in a real brick oven! We took this favorite Sargent Choice recipe and gave it a new kick.
We have access to many different tools and ingredients to spice up this Sargent Choice classic in the industrial kitchen at The Hillel House. The major excitement was using the brick oven and a real wooden paddle to make the pizza! We also have access to a variety of spices including Cajun spice, curry, onion, and garlic, so naturally we made four pizzas so we could experiment with different spices on each. Overall, Cajun spice seemed to be the best one to add.
In Hillel’s kitchen, all the ingredients have to be certified Kosher. It can be difficult to find a variety of kosher cheeses, but Karen Jacobs was nice enough to go on the hunt to find Kosher sliced mozzarella. Sargent choice Smoky Corn and Black Bean Pizza is a great alternative to a college student’s average take-out pizza: It is absolutely delicious and is perfect for a winter night in or shared at a summer BBQ!
Join us at the next test kitchen, March 21st, at 7:30 PM at The Hillel House, 213 Baystate Road. We look forward to seeing you there!
Sargent Choice Smoky Corn and Black Bean Pizza
Ingredients
– 1 large tomato, diced
– 1 cup canned black beans, rinsed and drained
– 1 cup frozen corn kernels, defrosted
– 2 Tablespoons cornmeal
– 1 prepared whole-wheat pizza dough
– 1/3 cup barbeque sauce
– 1 cup shredded part-skim mozzarella cheese
Directions:
1) Preheat oven to 450°F
2) Combine tomato, beans and corn in a medium bowl
3) Stretch the dough into about a 12in circle on a lightly floured surface. Sprinkle cornmeal on the pizza pan then place the dough on the pan. Bake 8-10 minutes until puffed and lightly crisped on the bottom
4) Spread barbeque sauce, tomato mixture and cheese on pizza. Return to oven and bake until the edges of the crust are crispy and the cheese has melted.
Tips and serving ideas
– If whole-wheat pizza dough is not available use a pre-prepared whole-wheat pizza crust
– To complete the meal, add a fresh salad with your leftover beans and chopped tomato; toss with your favorite dressing.