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.
Charred Corn and Rosemary Grilled Pizza

For the Pizza Crust:

  • 1/2 cup warm water
  • 2 tablespoons honey
  • 2 1/2 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup plus 2 tablespoons white whole wheat flour divided
  • Find-ground conrmeal 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
Charred Corn and Rosemary Grilled Pizza


  1. 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 1/2 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.
  2. After the initial rise, punch down the dough and preheat the grill to medium-low heat.
  3. Shuck the corn and remove and silks still left. Rub the corn with 1/2 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.
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