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.
- Portion size 4 servings
- 1 cob corn
- 1/2 red onion thickly sliced
- 1 lb pizza dough
- 1 1/2 cup shredded provolone cheese
- 1 1/2 cup shredded mozzarella cheese
- 2 plum tomatoes thinly sliced
- 1/2 cup packed fresh basil leaf
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 clove garlic minced
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1129 mg
- Protein 23 g
- Calories 588.0
- Total fat 25 g
- Cholesterol 37 mg
- Saturated fat 10 g
- Total carbohydrate 70 g
- Iron 24.0
- Folate 30.0
- Calcium 39.0
- Vitamin A 19.0
- Vitamin C 18.0