Grilled Pizza with Corn, Red Peppers and Basil
A pizza cooked outdoors on the grill is even more evocative of summer when topped with corn, bell peppers and basil, three quintessential warm weather ingredients. A drizzle of chile oil gives the pizza a welcome hint of heat.
- Olive oil for brushing
- 1 batch food-processor pizza dough, divided into 2 balls (see
related recipe at left)
- 1 cup (8 fl. oz./250 ml) marinara sauce
- 2 cups (8 oz./250 g) shredded mozzarella cheese
- 1 cup (6 oz./185 g) fresh corn kernels
- 1 roasted red bell pepper, peeled, seeded and cut into strips
- 1/4 red onion, thinly sliced
- 2 tsp. Williams-Sonoma Pizza Seasoning
- Fresh basil leaves for garnish
- Spicy Chile Pizza Oil for drizzling
Prepare a hot fire in a gas grill, leaving the center burner on medium-low heat. Lightly brush a steel grill pizza pan with olive oil.
On a lightly floured surface, roll out 1 pizza dough ball into a 12-inch (30-cm) round and transfer to the prepared pizza pan. Spread half of the marinara sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with half of the mozzarella cheese. Top with half of the corn, bell pepper and onion. Sprinkle with 1 tsp. of the pizza seasoning.
Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board. Top with basil leaves and drizzle with chile oil. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 12-inch pizzas.
Williams-Sonoma Test Kitchen