Pesto, Roasted Corn and Blue Cheese Pizza
Yield: 2
Ingredients:
- butter
- 2 ears of corn, husked
- 1/2 red bell pepper, diced
- 1/4 cup cornmeal or 1/4 cup flour
- 1 x 4 inch ball of prepared dough, let rise to room temp.
- 2 tbsp olive oil
- 4 oz store bought pesto
- 4 oz brie cheese, cut into thin slices
- salt, and, freshly ground black pepper
Directions:
- Melt 2 tablespoons butter in a saute pan over medium heat.
- Stand corn on its end in the pan and cut kernels directly into the pan.
- Add red bell pepper and cook for 10 minutes, or until corn begins to brown.
- Remove from heat and reserve.
- Sprinkle your rolling surface with a handful of cornmeal or flour.
- Place dough in the middle of the surface
- Roll out the dough gently into either a 12-inch rectangle or circle, 1/4-inch thick.
- Brush both sides with olive oil and set aside until ready to grill.
- If you are grilling on a charcoal grill, set coals on one side of the grill.
- Place dough directly on the cooking grate over medium heat for one to three minutes, until the crust is well marked and browned.
- Flip dough and spread pesto evenly over crust.
- Sprinkle corn and bell pepper over top, then place cheese overtop.
- Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza.)
- Cover grill and cook for 5 -10 minutes, or until bottom is well browned, and cheese is fully melted.
- Remove from grill, season with salt and pepper and slice.
- Serve immediately