Grilled Veggie Specialty Pizza |

Grilled Veggie Specialty Pizza

WNYT Staff
Created: August 22, 2020 03:06 PM

Grilled Veggie Specialty Pizza with Jodie Fitz

Great way to use leftover sweet corn

2 cobs of sweet corn, cooked

2 Poblano peppers

1 ½ cups grape tomatoes

1 cup red onion

3 tablespoons of olive oil

1 pizza dough

1 clove of garlic

8 oz. fresh mozzarella

4 oz. fresco cheese

Balsamic Glaze

Remove the kernels from the cob by simply cutting down the sides.  It helps to put a corn fork on the pointed end of the cob and flat end on a cutting board to help hold it in place as you’re removing the kernels.

Place the cut kernels into a non-stick skillet and roast them until most of the kernels are a nice golden brown, not blackened.  Stir frequently as the kernels brown.

Slice the poblano peppers into thin strips and remove the seeds.

Rinse and cut the grape tomatoes in halves or quarters.

Remove the outer layer of the red onion.  Cut it into thin strips.

Stir the roasted sweet corn, poblano peppers, grape tomatoes and red onion strips together.  Coat the vegetables with 1 to 2 tablespoons of olive oil.  Cook the mixed vegetables together in the non-stick skillet, over medium to low heat until the onions and peppers have started to soften just a little.  Don’t over cook the vegetables.

Roll out the pizza dough.

Baste both sides of the dough with a very light layer of olive oil.  Remove the skin, cut the clove of garlic in half and rub the cut end of garlic on each side of the pizza.

Preheat the grill on high.

Shred the fresh mozzarella cheese and the fresco cheese.

Once it’s heated, lower the temperature/flame to a lower heat.  Carefully stretch the pizza dough onto the grill and let one side cook until it’s golden brown.

Using a large spatula flip the pizza over and turn off the heat.  Quickly add the shredded mozzarella on top of the cooked side of the pizza and then top it off with the beautiful vegetables.  Close the top of the grill and let the other side of the pizza cook and the cheese melt.  Even though the grill is off, it will be hot enough to finish cooking your pizza.

Remove the pizza from the grill onto a flat surface.  Cut the pizza and drizzle it with balsamic glaze.

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