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 hourhour10 minutesminutes
Cook Time 18 minutesminutes
Total Time 1 hourhour28 minutesminutes
Servings 4one 14-inch pizza
Calories 2006kcal
Ingredients
For the Pizza Crust
½cupwarm water
2tablespoonshoney
2 ½teaspoonsactive dry yeast
2tablespoonsextra-virgin olive oil
½teaspoonkosher salt
¾cupunbleached all-purpose flour
¾cupplus 2 tablespoons white whole wheat flour, divided
Find-ground cornmeal, for rolling
For the Pizza
1recipe homemade pizza crust
2ears sweet corn
2tablespoonsolive oil, divided
2tablespoonsrosemary
2clovegarlic, minced
4ouncesfresh mozzarella, torn or shredded
2ouncesGorgonzola, 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.