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Charred Corn and Rosemary Grilled Pizza


This charred corn and rosemary grilled pizza talks about an easy way of making a very delicious pizza with a unique taste. This recipe allows you to make one 14-inch pizza.  
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This charred corn and rosemary grilled pizza talks about an easy way of making a very delicious pizza with a unique taste. This recipe allows you to make one 14-inch pizza.  ...
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Cook time40 minYield4 serving


Ingredients

  • For the pizza crust
  • Fine-ground cornmeal – For rolling.
  • Warm water – 1/2 cup.
  • White whole wheat flour – 3/4 cup plus 2 tablespoons. (Divided)
  • Olive oil – 2 tablespoons.
  • Honey - 2 tablespoons.
  • Kosher salt - 1/2 teaspoon
  • Dry yeast (Active) - 2 1/2 teaspoons.
  • Unbleached all-purpose flour – 3/4 cup.
  • For the Pizza
  • Homemade pizza crust recipe -1.
  • Sweet corn – 2 ears.
  • Olive oil - 2 tablespoons. (Divided)
  • Gorgonzola (Crumbled) – 2 ounces.
  • Fresh mozzarella – 4 ounces. (They need to be torn or shredded)
  • Garlic cloves – 2 nos. (Minced)
  • Rosemary – 2 tablespoons.

Cooking guidelines

Yeast, honey and water must be combined in a stand mixer’s bowl (Fitted with a dough hook).

You need to keep it for 5 to 10 minutes so that the yeast activates and then, 1/2 cup white wheat flour, all-purpose flour, sea salt and olive oil must be stirred in.

The mixer has to be turned on and mixed so that the dough comes together. It needs to be done by keep on adding (at a time) 1 tablespoon white whole wheat flour. You have to ensure that the dough starts to pull away from the bowl’s sides there should not be any stickiness.

It should be removed from the mixer and covered using a warm damp towel.

The bowl should be placed in a draft-free spot and allowed to rise for 60 minutes.

Once the initial rise is over, the dough needs to be punched down and the grill has to be preheated to medium-low heat.

After shucking the corn, you need to remove with silks still left.

The corn needs to be rubbed with 1/2 tablespoon of olive oil and it should be placed on the grill.

It should be cooked for 6 to 8 minutes until charred and you need to turn it an occasional way. Then, you have to take it out from the heat and let sit to cool before removing the kernels from the cob.

The cornmeal must be sprinkled on a pizza peel or cutting board and the dough should be turned out onto the cornmeal.

A 14-inch circle needs to be rolled and the top has to be brushed with 1/2 inch of the olive oil.

The crust olive oil should be placed side down on the grill and cooked until browned and puffed.

Remaining 1 tablespoon olive oil has to be flipped and brushed onto the dough.

Charred corn kernels, cheeses, rosemary and garlic need to be sprinkled.

The pizza must be grilled and can stop when the crust is charred and cheese has melted. If you find that the crust is getting cooked in a very fast manner, the pizza can be moved to grill’s cooler part.


  • Chef: Recipes.camp
  • Published:

Category: Pizza

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