Smoky Corn & Black Bean Pizza on homemade Whole Wheat Crust and salad w/ Creamy Lime-Chile Dressing

My friend Cissy "tweeted" the other day about her delicious dinner & I instantly started drooling!! She shared the recipes with me (which are all from Eating Well). I haven't tried them yet but can't wait to! She served the dressing on salad greens w/ some extra corn-black bean mixture and avocado. She also said even though the recipe called to grill the pizza, she baked hers in the oven & it came out good. Recipe's are as follows:

Creamy Lime-Chile Dressing
About 1/2 cup

Ingredients
6 tablespoons reduced-fat sour cream
3 tablespoons lime juice
2 teaspoons minced seeded jalapeno, or serrano pepper
1 teaspoon chili powder
1 teaspoon sugar
1/4 teaspoon salt

Nutrition
Per tablespoon: 20 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 81 mg sodium; 29 mg potassium.

Smoky Corn & Black Bean Pizza
6 servings

Ingredients
1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels, (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella

Preparation
Preheat grill to medium.
Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

Nutrition
Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrates; 3 g added sugars; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.

Whole-Wheat Pizza Dough
Makes 1-12 ounce or 1 pound dough

Ingredients
To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water, (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil

Preparation
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Nutrition
Per 12-ounce serving: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrates; 26 g protein; 16 g fiber; 1882 mg sodium; 542 mg potassium.