Grilled Corn Pizza

By The Canadian Living Test Kitchen

11 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	588588 cal
pro	23 g23g pro
total fat	25 g25g total fat
sat. fat	10 g10g sat. fat
carb	70 g70g carb
fibre	4 g4g fibre
chol	37 mg37mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	3939 calcium
iron	2424 iron
vit A	1919 vit A
vit C	1818 vit C
folate	3030 folate

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Not your typical takeout pizza, this barbecued version is topped with grilled fresh corn, ripe tomatoes and pesto made from an abundant backyard crop of basil.

Ingredients

1 cob corn 1 1cob cobcorn
1/2 red onion , thickly sliced1/2 1/2red onionred onions, thickly sliced
1 lb pizza dough 1 1lb lbpizza dough
1-1/2 cups shredded provolone cheese 1-1/2 1-1/2cups cupsshredded provolone cheese or mozzarella cheese
2 plum tomatoes , thinly sliced2 2plum tomatoplum tomatoes, thinly sliced
Pesto
1/2 cup packed fresh basil leaves 1/2 1/2cup cuppacked fresh basil leaffresh basil leaves
2 tbsp grated Parmesan cheese 2 2tbsp tbspgrated Parmesan cheese
1/4 tsp salt 1/4 1/4tsp tspsalt
2 tbsp olive oil 2 2tbsp tbspolive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced

Preparation

Husk corn. Place on greased grill over medium-high heat; close lid and cook, turning occasionally, for 5 minutes. Add onion to grill; close lid and cook, turning occasionally, until onion and corn kernels are tender, about 10 minutes. Slice kernels off cob to make 3/4 cup (175 mL). Chop onion; set aside corn and onion separately.

On lightly floured surface, roll and stretch dough to 15- x 10-inch (38 x 25 cm) rectangle. Place on greased grill over medium-high heat; close lid and cook until grill-marked and beginning to puff, about 4 minutes. Using wide spatulas, turn crust over onto greased baking sheet.

Pesto: In food processor, finely chop basil, cheese and salt. With motor running, drizzle oil through feed tube in steady stream until pesto is smooth and thickened. Stir in garlic.

Spread pesto over crust. Sprinkle with half of the cheese; arrange tomatoes and reserved onion and corn over top. Sprinkle with remaining cheese. Place baking sheet on grill over medium heat; close lid and cook until crust is golden and cheese is melted, about 10 minutes.

Additional information :

Tip: You can use a prepared crust instead of rolling out the dough. Don't grill it before spreading with pesto.