Last weekend as I was paging through this month’s volume of Martha Stewart Living I came across a delicious-sounding recipe for Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil. I was already planning on making pizza for dinner on Sunday and happened to have some extra frozen corn, garlic, and Parmesan, so I decided to mix up my standard Tomato-Basil-Mozzarella pizza and make this recipe instead.
Since I made this on short notice I had to improvise a bit. I didn’t have any fresh corn so I used frozen corn which I rinsed and drained before blending into the relish. Although I’m sure corn freshly sliced off the cob would have been even better, I thought that the corn was pretty tasty. I also cheated by baking the pizza in the oven rather than grilling it because it was waaaay to hot out to stand over a grill (we’ve been having a major heat wave here on the east coast) ! All in all I thought the pizzas were quite yummy. Thanks, Martha Stewart!
Summer Tomato-Basil-Mozzarella Pizza with Corn Relish (from Martha Stewart Living)
You will need…
15 oz. store-bought Pizza Dough (I used Trader Joe’s dough, of course!)
1 1/3 cups Corn Kernels (from two ears of corn or just measured out if using frozen)
1/4 cup Parmesan Cheese
1-2 medium Garlic Cloves
4 tablespoons Olive Oil, divided
Salt, to taste
2 Tomatoes, thinly sliced (I used small plum-sized “on the vine” tomatoes)
4-6 oz. Mozzarella, thinly sliced (this worked out to 12 of TJ’s small marinated mozzarella balls)
1/2 cup Basil Leaves
Make the corn relish by combining the corn, Parmesan, garlic, 2 tablespoons olive oil, and 1/2 teaspoon salt in a blender and blend well. Stretch the pizza dough into two pizzas and place them on a greased baking pan. (For best taste let the dough sit at room temperature for 1 hour beforehand.) Season the dough with a few pinches of coarse salt, then bake in a 425° preheated oven for 6 minutes. Remove from oven, flip the dough, then top with the corn relish (spread it on with a spoon), tomatoes, and mozzarella. Bake the pizzas for another 6 minutes until the mozzarella has melted. Top with the basil leaves and enjoy!