Sweet grilled corn, fresh rosemary, mozzarella, and gorgonzola mingle together on an easy homemade pizza dough that’s grilled for maximum flavor and a perfect char.

Summertime is for grilling just about anything you can get your hands on. Almost anything from corn and peaches to chicken and veggies is fair game for the grill, and that smoky char brings irresistible flavor. Grilling pizza, crostini, and flatbread is another way to flex those grilling muscles, and this charred corn and rosemary grilled pizza is a summertime stunner. The recipe comes from blogger Erin Alderson, the whole foods force behind the vegetarian blog Naturally Ella, and the author and photographer of The Easy Vegetarian Kitchen. Erin’s pizza is full of summery flavor. It’s perfect as written, though I couldn’t help but take a couple of liberties with it. There’s no sauce, but you won’t miss it. Once the pizza dough cooks on one side, flip it and sprinkle garlic on the dough. The direct contact with the heat from the crust will infuse the garlic flavor even more. Gorgonzola cheese (this one is a favorite) brings mega sweetness with a hint of funk and gets added after the pizza is pulled from the grill but still hot so it held its texture a little more. I love adding some flecks of red pepper flakes and this wild garlic flaked sea salt crystals on top, to accentuate the awesome flavors even more. A drizzle of hot honey before serving would also be a super yummy addition.

What’s in This Charred Corn and Rosemary Grilled Pizza

This vegetarian pizza is proof you don’t need a lot of ingredients to deliver big flavor. Fresh summer corn gets a delicious smoky char from the grill, garlic, and rosemary bring earthy aromatics, and gorgonzola lends a sweet tang. The homemade pizza dough is simple to make, but you can easily use store-bought.

Honey
Active dry yeast
Olive oil
Kosher salt
All-purpose flour
White whole wheat flour
Cornmeal (fine-ground) — for the bottom of the pizza to help prevent sticking
Fresh corn
Rosemary
Garlic
Fresh mozzarella
Gorgonzola
Red pepper flakes (optional)
Flaky sea salt

How to Make This Charred Corn and Rosemary Grilled Pizza

Even with homemade dough, this pizza comes together simply and relatively quickly. If you don’t have the time, you can easily use store-bought pizza dough, and if you don’t have a grill, you can make this pizza in the oven. Here’s how to make it:

Make the Pizza Dough

Let the yeast activate. In the bowl of a stand mixer fitted with a dough hook (or in a bowl and using a wooden spoon), combine the water, honey, and yeast. Let sit until the yeast activates, 5 to 10 minutes.

Bring the dough together. Stir in the olive oil, sea salt, unbleached all-purpose flour, and ½ cup of white whole wheat flour. Turn on the mixer and mix until the dough comes together, adding 1 tablespoon of the white whole wheat flour at a time until the dough begins to pull away from the sides of the bowl and is no longer sticky.

Let the dough proof. Remove from the mixer, cover with a warm damp towel, and place the bowl in a draft-free spot to rise for 1 hour.

Prep your grill. After the dough has had time to rise, punch it down and preheat the grill to medium-low heat.

Grill the corn. Shuck the corn and remove any silks still left. Rub the corn with ½ tablespoon of olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.

Prep your pizza. Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with ½ of the olive oil. Place the crust olive oil-side down on the grill and cook until puffed and browned. Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the garlic, rosemary, cheese, and charred corn kernels.

Get grilling. Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.

How to Cook This Pizza if You Don’t Have a Grill

No grill? No sweat. Here’s how to cook this pizza in the oven:

Preheat your oven to 500°F. If you have a pizza stone, place that on your oven rack.

Bake the pizza for 12 to 15 minutes or until the crust is browned and the cheese is bubbling.

Play With Your Pizza

Everyone loves pizza but too often, vegetarian options are the same old, same old, limited to a smattering of green bell peppers, mushrooms, black olives, and onions. Whatever the mega meat-man combo had left over. Erin’s take on pizza is entirely different. Her cookbook features a base homemade recipe with assorted vegetables and a crust that is very similar to the one I make at home with a touch of honey that makes the crust just a little bit sweet and softly supple. As with all of the recipes in her book, Erin then delivers four more variations.

Spring: Scallion and Spinach Pizza with ricotta and oregano.

Summer: Charred Corn and Rosemary with mozzarella, garlic, and crumbled gorgonzola.

Fall: Pear and Blue Cheese with pecan pieces and a drizzle of honey.

Winter: Roasted Sweet Potato and Adobo with poblano peppers and a limey creme fraiche sauce.

What to Serve with This Grilled Pizza

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5 from 7 votes

Charred Corn and Rosemary Grilled Pizza

Sweet grilled corn, fresh rosemary, mozzarella, and gorgonzola mingle together on an easy homemade pizza dough that's grilled for maximum flavor and a perfect char.

Course Main Course

Cuisine Italian

Keyword pizza

Prep Time 1 10

Cook Time 18

Total Time 1 28

Servings one 14-inch pizza

Calories 2006kcal

Ingredients

For the Pizza Crust
½ cup warm water
2 tablespoons honey
2 ½ teaspoons active dry yeast
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¾ cup unbleached all-purpose flour
¾ cup plus 2 tablespoons white whole wheat flour , divided
Find-ground cornmeal , for rolling
For the Pizza
1 recipe homemade pizza crust
2 ears sweet corn
2 tablespoons olive oil , divided
2 tablespoons rosemary
2 clove garlic , minced
4 ounces fresh mozzarella , torn or shredded
2 ounces Gorgonzola , crumbled

Instructions

To make the crust: In the bowl of a stand mixer fitted with a dough hook (or in a bowl and using a wooden spoon), combine the water, honey and yeast. Let sit until the yeast activates, 5 to 10 minutes. Stir in the olive oil, sea salt, unbleached all-purpose flour, and ½ cup of the white whole wheat flour. Turn on the mixer and mix until the dough comes together, adding 1 tablespoon of the white whole wheat flour at a time until the dough begins to pull away from the sides of the bowl and is no longer sticky. Remove from the mixer, cover with a warm damp towel, and place the bowl in a draft-free spot to rise for 1 hour.
After the initial rise, punch down the dough and preheat the grill to medium-low heat.
Shuck the corn and remove and silks still left. Rub the corn with ½ tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.
Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with ½ of the olive oil. Place the crust olive oil side down on the grill and cook until puffed and browned. Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the garlic, rosemary, the cheeses, and charred corn kernels.
Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.

Nutrition

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