white pesto pizza with tomatoes and basil I recently made. However, instead of pesto, this pizza features a sauce made of corn pureed with parmesan cheese, salt, and garlic. I found the recipe in the August issue of Martha Stewart Living magazine and was once again inspired to throw some pizza on the grill. We used to grill pizza all the time and somehow felt out of the habit, instead opting to use the oven. This pizza reminded me just how easy it is to use the grill and I have a feeling our weekly pizzas won't return to the oven until winter arrives!
One Year Ago: Meaty Bolognese Sauce
Two Years Ago: Goat Cheese Stuffed Turkey Burgers with Red Pepper Relish
Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil
from Martha Stewart Living August 2012
-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
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.