Oven pizza is fine. Grilled pizza is better. The bottom gets charred and blistered in a way no oven can replicate, and the smoke from the grill flavours the dough as it cooks. This one spreads a puree of corn, parmesan, and garlic over the dough, then tops it with sliced tomatoes and fresh mozzarella. Ten to fifteen minutes on a medium-high grill.
The corn puree replaces traditional tomato sauce. Corn kernels blended with grated parmesan and garlic until smooth, seasoned with salt. It tastes like creamed corn but cleaner and more savoury. Fresh basil goes on after the pizza comes off the grill. We keep making this on repeat through the summer for exactly that reason.
Tips for Grilling Pizza
Roll the dough thin and grill one side first
Roll to your desired thickness and slide it directly onto the grill grates. Let the bottom cook and firm up for three to four minutes before adding toppings. 
Once the bottom is set and has grill marks, flip the dough and add the corn puree, tomatoes, and mozzarella to the grilled side. Close the lid to melt the cheese.
Blend the corn puree smooth
One and a third cups of corn kernels, a quarter cup of parmesan, one clove of garlic, and a pinch of salt. Blend until completely smooth.
If the puree is too thick, add a tablespoon of water. It should spread easily over the dough without being runny.
Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
Description
This untraditional grilled pizza features a light and fresh sauce made from pureed corn and parmesan, topped with juicy tomatoes and fragrant basil, capturing the essence of summer.
Ingredients
- 1 batch pizza dough (I used sourdough crust)
- 1 1/3 cups corn kernels (or 2 ears fresh)
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced
- Salt to taste
- 2 medium tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves, for garnish
Instructions
- Preheat your grill to medium-high heat.
- Roll out the pizza dough to your desired thickness.
- In a blender, puree the corn kernels with parmesan cheese, garlic, and a pinch of salt until smooth.
- Spread the corn puree over the rolled-out pizza dough.
- Top with sliced tomatoes and mozzarella cheese.
- Place the pizza on the grill and cook for about 10-15 minutes, or until the crust is golden and the cheese is melted.
- Remove from the grill and garnish with fresh basil leaves before serving.
Notes
from Martha Stewart Living
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Frequently Asked Questions
Can I use store-bought dough?
Yes. Any pizza dough works. The recipe mentions sourdough crust, which has a tangier flavour. Store-bought from the refrigerator or freezer section is fine.
Can I make this in an oven?
Yes. Bake at 500°F (260°C) on a pizza stone or inverted baking sheet for 10-12 minutes. You lose the charred bottom but the toppings taste the same.
Can I use frozen corn?
Yes. Thaw and drain well before blending. Fresh corn is sweeter. If using frozen, taste the puree and add a pinch of sugar if it seems flat.
