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
Units
Scale
- 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