Perfect for Summer..recipe after the break!
Grilled Corn Pizza
Yield: 2 large pizzas, 4 people.
Prep Time: 30 minutes +Dough Time
Total Time: 45 minutes
Ingredients:
Whole Wheat Dough (adapted from a Tablespoon recipe):
2 1/2 cups whole wheat flour, plus some for dusting
2 1/4 teaspoon active dry yeast
1 teaspoon kosher salt
1 tablespoon olive oil, plus some for the rising stage
1 tablespoon sugar
1 cup warm water
2 1/2 cups whole wheat flour, plus some for dusting
2 1/4 teaspoon active dry yeast
1 teaspoon kosher salt
1 tablespoon olive oil, plus some for the rising stage
1 tablespoon sugar
1 cup warm water
Pizza Toppings (makes two):
1 pound low-moisture mozzarella cheese
1/4 cup olive oil
2-3 cloves garlic, mashed
1 zucchini, sliced thin
2 ears corn, grilled/charred
1/4 red onion, sliced thin
Handful of fresh cilantro
1-2 teaspoons red pepper flakes
1 lime, juice only
Salt and pepper
1 pound low-moisture mozzarella cheese
1/4 cup olive oil
2-3 cloves garlic, mashed
1 zucchini, sliced thin
2 ears corn, grilled/charred
1/4 red onion, sliced thin
Handful of fresh cilantro
1-2 teaspoons red pepper flakes
1 lime, juice only
Salt and pepper
plus add the most important ingredient...GRILLED CORN!
You need about an ear of corn per pizza so go ahead and slice off the kernels once they are cool enough to handle. It’s never bad to have extra grilled corn because you can make things like a charred corn omelet the next day!
Besides the corn, just make sure to slice the zucchini and red onion as thin as possible. I didn’t cook them before adding them to the pizza so if they are too thick they will stay basically raw which isn’t great.
Slicing them thin though will allow them to cook slightly but still be a bit on the crunchy side.
Toss together with cilantro, red pepper, salt and pepper, and fresh squeezed lime juice and your pizza topping is ready!
Grilling:
Grilling pizza isn’t hard and is actually about as close as most people can get to a super-hot brick oven pizza that real pizza joints use.
Just make sure your grill is preheated to high heat and make sure your grill grates are really clean.
Then just toss the dough right on the grates!
Let it cook for 90 seconds and then give it a flip.
This is also an excellent way to identify hot spots on your grill as you can see in the below photo!
Once you flip the dough, drizzle on some olive oil and sprinkle with mashed garlic.
Top with a good amount of shredded mozzarella cheese and half of your corn topping mixture (the recipe is enough for two pizzas).
Cover the grill at this point and let it cook for another 5-6 minutes. No peeking!
Take out and Eat!
Originally posted by: macheesmo
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