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Rustic Grilled Pizza with Fresh Corn, Tomatoes, and Basil
- Makes: 4 to 6 servings
2 mins to 4 mins per pizza
Make this simple pizza on the grill. Put the dough on the grill grates first, then add the corn topper and cheese to make this fast dinner.
Chicago Deep-Dish Pizza Dough (see Recipe Center)
fresh or frozen whole kernel corn or one 16-ounce package frozen white whole kernel corn (shoe peg)
finely chopped fresh tomato
snipped fresh basil or 1/2 cup purchased basil pesto
Extra virgin olive oil
shredded Fontina cheese (8 ounces)
Crushed red pepper (optional)
Prepare dough as directed. Divide dough into 4 parts and let rest as directed. Meanwhile, cook corn, covered, in boiling water to cover in a medium saucepan for 2 minutes or until tender. Drain; pat dry. Set aside.
On an greased baking sheet, pat and press or roll each part out to a very thin, rough circle that measures 10 to 12 inches in diameter. (Don't worry if pizza is not perfectly round, but more irregular in shape. That adds to the charm.) In a large bowl, combine cooked corn, chopped tomato, and basil, if using; set aside.
For a charcoal grill, carefully slide two dough circles onto the rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs. Working quickly and carefully, brush oil over grilled top of crust. Spread each pizza with pesto, if using, and top with 1/4 of the corn mixture and 1/2 cup shredded Fontina. Grill for 1 to 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
Repeat grilling with remaining 2 dough parts and toppings. Serve immediately. If desired, sprinkle pizzas with crushed red pepper. Makes four 10- to 12-inch pizzas (4 to 6 servings).
- In late July and early August, the first tomatoes are ripening in the garden and farm stands showcase the season ' s first sweet corn - Purdue Super Sweet and Silver Queen in the more humid eastern Midwest, Peaches and Cream in the drier western prairie. When it ' s too hot to contemplate heating the oven, make this smoky-flavored pizza. Although you get a better wood smoke flavor by using hardwood charcoal on a kettle grill, this recipe also works on a gas grill. The technique is to first grill one side of the pizza over direct heat, flip it over onto a baking sheet and add the toppings, then carefully slide the pizza onto the grill over indirect heat to finish cooking. With a frosty glass of you can beat the heat in style.
- To Bake Pizzas: You can also make this pizza in oven. Preheat the oven to 475 degree F with a pizza stone or tile on middle rack. Assemble pizzas, one at a time, and place on a flat baking sheet or a peel sprinkled with cornmeal. With a quick jerk of your arms, carefully slide pizza off prepared baking sheet or peel and onto stone in oven. Bake for 8 to 10 minutes or till cheese is bubbly and crust is golden brown. While pizzas are baking, prepare remaining pieces of dough. Bake remaining pizzas. Serve immediately.