Grilled Corn and Tomato Pizza Recipe

Grilled Corn and Tomato Pizza.

20min Prep, 15min Cook, 35min Total

Preheat grill to medium-high heat.
Rub corn with 1 Tbsp oil; place on grill rack.
Grill, covered, turning occasionally, 8 minutes or until browned and tender.
Remove corn kernels from cob (to yield about 1⅓ cups).
Arrange tomatoes, cheese, basil, and corn over cooked side of grilled crust.
Place on grill rack; cover and grill 5 to 6 minutes or until cheese is melted and bottom of crust is browned.
Toss together arugula, lemon juice, 1 Tbsp oil, Parmesan, and salt and pepper.
Serve as a topping on pizza.

25min Prep, 5min Cook, 30min Total

Stir together 1¼ cups warm water (105°F to 115°F ), yeast, and sugar in a small bowl; let stand 5 minutes or until foamy.
Combine flour and salt in a food processor.
With processor running, slowly add ¼ cup oil and yeast mixture through food chute, processing until mixture forms a ball.
Turn out dough onto a lightly floured surface; knead 3 to 4 minutes or until dough is smooth and elastic.
Place dough in a greased bowl.
Cover and let stand in a warm place (between 80°F and 90°F), free from drafts, 45 minutes or until doubled in size.
Preheat grill to medium-high heat.
Generously sprinkle a work surface with cornmeal.
Place dough in center of cornmeal, and roll into a 15-inch rectangle (about ¼-inch thick).
Brush top of dough with 1 Tbsp oil; sprinkle with cornmeal.
Place dough on grill, oiled side down.
Grill, covered, 3 to 4 minutes or until top of dough is bubbly and bottom is browned.
Brush top of dough with 1 Tbsp oil; invert onto a baking sheet.
Top crust with desired toppings, and continue grilling as directed.