Grilled Corn and Tomato Pizza
Dough charred straight on the grill grates, topped in a rush while the first side is still hot enough to melt the cheese.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Heat a grill to high and brush the grates with oil.
-
Grill the corn, turning occasionally, until charred in spots and just tender, about 8 minutes, then let it cool and cut the kernels from the cob.
-
Divide the dough in half and stretch each piece into a rough 10-inch round on a floured surface.
-
Brush both sides of the dough with olive oil and lay it directly on the grill grates.
-
Grill until the underside is charred in spots and the dough has puffed and set, about 2 minutes, then flip with tongs.
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Working quickly, scatter the grilled side with garlic, mozzarella, corn, and tomatoes.
-
Close the lid and grill until the cheese has melted and the bottom is crisp, 3 to 4 minutes.
-
Slide onto a board, scatter with basil, flaky salt, and red pepper flakes, and slice.
Notes
The dough only gets one real window to cook through before it scorches, so have every topping shucked, torn, and within arm’s reach before it hits the grates. A pizza peel helps, but a flat baking sheet works for the slide-on, slide-off.
No grill doesn’t mean no pizza — a screaming-hot cast-iron skillet under the broiler gets most of the way there, just watch the top instead of the bottom. Swap the corn and tomatoes for whatever’s heavy at the market; the garlic and mozzarella base holds up under almost anything.