Rustic Grilled Pizza with Fresh Corn, Tomatoes, and Basil
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.
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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.
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.