I am coming into fall kicking and screaming. The weather here finally snapped. it seemed like just a week ago it was still 80+ degrees outside and the cooling down to just sweatshirt weather at night. Now I am waking up huddled beneath the covers with the cats piled on top of me wondering why I failed to shut the window the night before.
For those of you still eking the last tomatoes and scrappy basil leaves out of your garden, I urge you to try this pizza. For those whose garden is already gone, save this until next year, it is worth it. The pizza crust on the grill crisps up perfectly and the fresh garden ingredients make this pizza a refreshing modification to a traditional pizza.
Rumor has it, that at least here in Illinois, it will be warming up again to at least the 70s for a couple of days. The perfect weather to top off grilling season.
Corn Pesto adapted from Martha Stewart Living, August 2012
2 cups frozen sweet corn
3 cloves garlic, coarsely chopped
1/2 cup Parmesan cheese, shredded
8 tablespoons olive oil
Martha recommends using fresh sweet corn. I am lazy and use frozen. It makes this recipe a LOT less work and you can make it any time of the year.
Cook frozen corn for a couple of minutes in the microwave to defrost. Pour off the water and then put into a food processor. Add garlic and Parmesan cheese and process away until everything is mixed together and coarsely chopped. With the processor on low speed, drizzle the olive oil in until just combined.
Pizza Dough adapted from The Pioneer Woman Cooks
makes 2 full sized pizzas or 4 personal sized pizzas
3 cups all purpose flour
1 cup whole wheat flour
1 1/4 cup water
1/2 cup olive oil
1 teaspoon coarse salt (I use Kosher)
1 teaspoon instant yeast
In the bowl of a stand mixer, stir together whole wheat flour, instant yeast and all purpose flour. Drizzle in olive oil over the flour and stir to coat the flour in oil. Add in a cup of water and stir until dough is combined. Use a dough hook to knead dough for about 8 minutes on low speed. If dough seems dry, add more water. I tend to prefer my pizza doughs a bit on the loose side since I always add flour when I roll them out.
Cover and allow to raise for 1-2 hours. If using that day, turn dough out on a floured surface and knead for a few minutes. Cover again and allow to raise for another hour. If you are not using the dough right away, wrap tightly in plastic wrap after the first raise and then put in a freezer bag and freeze. To use frozen dough, remove from freezer the morning you want to use it and allow to thaw on counter until evening. The dough will have its second raise while thawing.
Turn dough out onto a floured surface. Divide dough into 2-4 pieces. My husband and I find that pizza on the grill is easiest if you make individual sized pizzas. Roll dough into a pizza shaped round. This dough is very stretchy so you may have to roll it and then let the gluten relax for a few minutes and reroll it. I roll my dough to approximately dinner plate size and about 1/4 inch thick.
To make Pizza on the Grill
- Heat the grill
- Take rolled out pizza dough and brush one side liberally with olive oil
- Put olive oil side down on the grill.
- Close grill and allow to cook for 2-3 minutes.
- Oil top and flip dough
- Place sauce and toppings on pizza
- Close lid and allow to cook until cheese is melted or crust is looking too dark🙂