Grilled Pizza with Mozzarella, Zucchini and Corn
Active Time: 15 | Total Time: 30 minutes | Serves 4
- Extra virgin olive oil
- 12 ounces store-bought or homemade pizza dough
- 8 ounces fresh mozzarella
- 1 medium zucchini
- ½ of a small red onion
- 1 ear of corn
- ⅛ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ¼ cup grated Parmesan
- 8 fresh basil leaves
*We used Brandless pizza grill pan for this recipe.
Add a few drops of oil to a medium bowl. Add the dough and turn to coat in the oil. Cover with plastic wrap. Let the dough rest until it reaches room temperature.
Slice the mozzarella. Slice the zucchini into very thin rounds. Slice the onion half into very thin rounds then separate into rings.
Use a serrated knife to shave the corn kernels from the ear of corn (you’ll only need ½ cup of kernels).
Heat the grill to medium-high. Lightly oil the pizza grill pan.
Using your hands (or a rolling pin, if you prefer), stretch the dough to the size of the grill pan (12 inches). Lay the dough on the pan, stretching to fit.
Top the dough with the mozzarella, zucchini, onion, and corn. Drizzle with a little olive oil and sprinkle with the salt and crushed red pepper. Top with the Parmesan.
Use tongs to place the pizza pan on the grill. Grill with the lid closed (and at no higher than 450°F) for 10 to 12 minutes, until the crust is golden brown.
Transfer the pizza to a cutting board. Top with the basil leaves and slice.
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