Best Grilled Pizza With Cheesy Corn Fresh Tomatoes And Basil Recipes

TOMATO, BASIL, AND CORN PIZZA

Steps:

• Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)
• Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough rectangle on the cornmeal. Let stand 5 minutes.
• Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.

CORN AND TOMATO PIZZA

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.

GRILLED PIZZA WITH FRESH TOMATO AND BASIL

Steps:

• Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
• Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.

RUSTIC GRILLED PIZZA WITH FRESH CORN, TOMATOES, AND BASIL

Steps:

• Prepare dough as directed. Divide dough into 4 parts and let rest as directed. Meanwhile, cook corn, covered, in boiling water to cover in a medium saucepan for 2 minutes or until tender. Drain; pat dry. Set aside.
• On an greased baking sheet, pat and press or roll each part out to a very thin, rough circle that measures 10 to 12 inches in diameter. (Don't worry if pizza is not perfectly round, but more irregular in shape. That adds to the charm.) In a large bowl, combine cooked corn, chopped tomato, and basil, if using; set aside.
• For a charcoal grill, carefully slide two dough circles onto the rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs. Working quickly and carefully, brush oil over grilled top of crust. Spread each pizza with pesto, if using, and top with 1/4 of the corn mixture and 1/2 cup shredded Fontina. Grill for 1 to 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
• Repeat grilling with remaining 2 dough parts and toppings. Serve immediately. If desired, sprinkle pizzas with crushed red pepper. Makes four 10- to 12-inch pizzas (4 to 6 servings).

GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL

Steps:

• Let dough sit at room temperature (in package) 4 hours.
• Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
• Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
• Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.
• Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

GRILLED PIZZA

Steps:

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

GRILLED PIZZA WITH GREENS & TOMATOES

Steps:

• Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.

FRESH TOMATO BASIL PIZZA

Steps:

• Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.