Grilled Pizza With Cheesy Corn Fresh Tomatoes And Basil Recipes

GRILLED PIZZA WITH CHEESY CORN, FRESH TOMATOES, AND BASIL

Steps:

• Let dough sit at room temperature (in package) 4 hours.
• Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.
• Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
• Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently.
• Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

RUSTIC GRILLED PIZZA WITH FRESH CORN, TOMATOES, AND BASIL

Steps:

• Prepare dough as directed. Divide dough into 4 parts and let rest as directed. Meanwhile, cook corn, covered, in boiling water to cover in a medium saucepan for 2 minutes or until tender. Drain; pat dry. Set aside.
• On an greased baking sheet, pat and press or roll each part out to a very thin, rough circle that measures 10 to 12 inches in diameter. (Don't worry if pizza is not perfectly round, but more irregular in shape. That adds to the charm.) In a large bowl, combine cooked corn, chopped tomato, and basil, if using; set aside.
• For a charcoal grill, carefully slide two dough circles onto the rack of an uncovered grill directly over medium-hot coals. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. Carefully turn the crusts with tongs. Working quickly and carefully, brush oil over grilled top of crust. Spread each pizza with pesto, if using, and top with 1/4 of the corn mixture and 1/2 cup shredded Fontina. Grill for 1 to 2 minutes more or until cheese is melted and crust is crisp. Remove pizzas from grill. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place dough circles on grill rack over heat. Cover and grill as above.)
• Repeat grilling with remaining 2 dough parts and toppings. Serve immediately. If desired, sprinkle pizzas with crushed red pepper. Makes four 10- to 12-inch pizzas (4 to 6 servings).

GRILLED PIZZA WITH FRESH TOMATO AND BASIL

Steps:

• Stretch and roll the dough on a lightly floured surface into a thin rustic round about 1/4 inch thick and 12-inches in diameter (no need to be perfectly round). Transfer to an 18-inch-long piece of heavy-duty aluminum foil and brush the pizza with the oil. Lift the whole piece of foil and put on the grill. Grill until the dough is charred on the bottom and almost cooked through, turning the foil a quarter turn a few times to ensure even cooking, 4 to 7 minutes.
• Using the foil, remove the crust from the grill. Scatter the mozzarella and Parmesan over top, add the sliced tomato and season lightly with salt and pepper. Using the foil, lift the pizza back onto the grill. Cover and grill until the cheese is melted, 2 to 3 minutes more. Remove the pizza from the grill and top with the basil.

CRISPY GRILLED PIZZA MARGHERITA

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
• Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
• Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
• Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE

Steps:

• Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
• Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
• Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
• Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

GRILLED PIZZA WITH GREENS & TOMATOES

Steps:

• Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.

GRILLED PIZZA WITH TOMATO, BASIL, AND CHEESE

Steps:

• 1. Preheat your grill so that one side is on high and the other is on medium. If using charcoal, set it up for two-tiered grilling, arranging the coals in a double layer on one side and in a single layer on the other.2. Cut the tomatoes crosswise into 1/2-inch-thick slices. Brush each with a small amount of oil and season with salt and pepper. Quickly char the tomato slices on the hot side of the grill, turning with a spatula, about 2 minutes per side. Transfer to a plate and let cool.3. Generously oil a large baking sheet and place one disk of dough on it. Use the fingers and palms of your hands to stretch out the dough into a 13 3 9 inch rectangle (it needn't be too even). This stretching technique takes a little practice, so don't be discouraged if your first rectangle isn't picture perfect. Stretch out the other disk of dough on another oiled baking sheet.4. Working with one stretched-out piece at a time, using both hands, gently lift the dough rectangle from the baking sheet. Drape it onto the grill over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp, darken, and harden and the top will puff slightly. Turn the dough over with tongs or two spatulas and move it to the cooler side of the grill.5. Quickly brush the top of the pizza with 1 tablespoon of the oil. Scatter half the garlic over, then sprinkle with half the cheese and arrange half the tomato slices and basil leaves on top. Drizzle the surface of the pizza with another tablespoon of oil and season with salt and pepper.6. Slide the pizza back over to the hotter part of the grill, rotating to ensure even cooking. Cook until the underside is slightly charred and the cheese is melted on top, 2 to 4 minutes.7. Remove the pizza from the grill, cut into serving pieces, and serve while you repeat the procedure with the second stretched-out piece of dough.Makes 2 pizzas serves 8 as an appetizer, 2 to 4 as an entrée

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL

Steps:

• Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
• Oil grill rack. Prepare barbecue (medium-high heat).
• Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.