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Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

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  • Author: Natalie McLaury
  • Total Time: 30 minutes
  • Yield: 4-6 1x


Grilled pizza topped with a sauce made from pureed corn and parmesan


  • 1 batch pizza dough (I used sourdough crust)
  • 1 1/3 cups corn kernels (or 2 ears fresh)
  • 1/2 oz. Parmesan cheese, grated (1/4 cup)
  • 3/4 tsp minced garlic (from 1 medium clove)
  • 2 tbsp extra-virgin olive oil divided
  • 1/2 tsp salt
  • 2 small tomatoes, thinly sliced
  • 46 oz mozzarella, thinly sliced
  • 1/2 cup fresh basil leaves


  1. Allow pizza dough to come to room temperature. Puree corn, Parmesan, garlic, 2 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth with small chunks.
  2. Roll out dough on a parchment lined baking sheet. Preheat grill to medium. Transfer dough to grill and cover, cooking for 5-6 minutes, until dough is just charred on the bottom.
  3. Flip dough and remove from grill and place on baking sheet. Spread corn mixture over dough. Top with tomato and mozzarella. Return to grill and cook for 5-6 minutes, until toppings are warmed through and cheese begins to melt. Top with fresh basil, cut into slices, and serve.


from Martha Stewart Living

  • Prep Time: 15 mins
  • Cook Time: 15 mins
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