Fresh Corn & Summer Tomato Pesto Pizza

Submitted by Anna Rubin of Roslindale, MA. She buys her tomatoes at Roslindale Farmers Market, and gets her copy of Edible Boston at City Feed and Supply in Jamaica Plain.

Olive oil, regular or spray (for dough)

Pizza dough, rolled out to fairly large circle or rectangle, about 1/3 inch thick

1 cup prepared pesto sauce

1 ear lightly cooked corn, kernels removed from cob

1 or 2 fresh, high-quality tomatoes

1 cup grated mozzarella or 8 ounces fresh mozzarella sliced into rounds

Preheat gas grill and set to med-high or light charcoal grill and let the coals die down to medium heat.

Lightly spray or brush olive oil on the side of dough you will put directly on grill. 

Grill the oiled side of pizza dough until bubbles form on the top side of the dough and char marks are visible on the oiled side (be careful: this will happen very quickly and the crust can burn very fast). Flip over and lightly grill other side.  Remove from grill.  Bring inside to finish preparing.

Slice the tomato(es) and rest on paper towel to absorb some of the juices (this prevents a soggy pizza). Spread pesto (quantity to taste) on the well-grilled side, and top pesto sauce with mozzarella cheese. Sprinkle fresh corn kernels over the cheese and add sliced tomatoes.

Put lightly grilled-side down on hot grill set to low or in a preheated oven.  You may want to put the dough on a grill pan, if available to prevent burning while cheese melts. Watch carefully to avoid burning the dough.  Pizza is ready when cheese is melted through.

Remove cooked pizza from grill.  Cut into 6-8 pieces and enjoy!

Recipes, FallEdible Boston