Description
Grilled pizza topped with a sauce made from pureed corn and parmesan
Ingredients
Scale
- 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
- 4–6 oz mozzarella, thinly sliced
- 1/2 cup fresh basil leaves
Instructions
- 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.
- 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.
- 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.
Notes
from Martha Stewart Living
- Prep Time: 15 mins
- Cook Time: 15 mins