Grilled Pizza With Cheesy Corn Fresh Tomatoes And Basil Recipes

GRILLED PIZZA WITH FRESH TOMATO AND BASIL

Steps:

• Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
• Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.

GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL

Steps:

• Let dough sit at room temperature (in package) 4 hours.
• Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
• Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
• Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.
• Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

RUSTIC GRILLED PIZZA WITH FRESH CORN, TOMATOES, AND BASIL

Steps:

• Prepare dough as directed. Divide dough into 4 parts and let rest as directed. Meanwhile, cook corn, covered, in boiling water to cover in a medium saucepan for 2 minutes or until tender. Drain; pat dry. Set aside.
• On an greased baking sheet, pat and press or roll each part out to a very thin, rough circle that measures 10 to 12 inches in diameter. (Don't worry if pizza is not perfectly round, but more irregular in shape. That adds to the charm.) In a large bowl, combine cooked corn, chopped tomato, and basil, if using; set aside.
• For a charcoal grill, carefully slide two dough circles onto the rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs. Working quickly and carefully, brush oil over grilled top of crust. Spread each pizza with pesto, if using, and top with 1/4 of the corn mixture and 1/2 cup shredded Fontina. Grill for 1 to 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
• Repeat grilling with remaining 2 dough parts and toppings. Serve immediately. If desired, sprinkle pizzas with crushed red pepper. Makes four 10- to 12-inch pizzas (4 to 6 servings).

FRESH TOMATO AND BASIL PIZZA

Steps:

• Heat oven to 500 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil. Top with 1 cup cheese.
• Combine tomatoes, basil and pepper; spread over pizza. Top with remaining cheese.
• Bake 12 to 15 min. or until crust is golden brown.