Mexicorn Grilled Pizza
No matter how you grill it, this is a fun take on pizza night
INGREDIENTS
1 store bought pizza dough, brought to room temp
2 ears Jersey corn, shucked and cleaned
1/2 to 1 whole jalapeno
Bunch fresh cilantro
1/2 cup mayo (I used Sir Kensington’s Avocado Oil Mayonnaise since it has a twist of lime)
8 ounces shredded whole milk mozzarella cheese
1-2 cups ricotta cheese
Olive oil
Salt and pepper
DIRECTIONS
Heat grill pan over medium-high heat.* Brush ears of corn with olive oil and grill over medium high heat until corn begins to char, turning corn to cook on all sides. Transfer corn to a cutting board until cool enough to handle and then cut the corn off the cob. Transfer to a medium bowl. Finely chop jalapeno and cilantro and add to corn along with mayo and salt and pepper. Stir to combine. Depending on size of the your grill pan, divide pizza dough in half and roll out or stretch by hand on a lightly floured surface. Brush both sides with a drizzle of oil and transfer to grill pan. Grill until dough begins to bubble, about 2-3 minutes, then flip and grill the other side. Spread corn mixture on grilled dough and top with spoonfuls of ricotta and a generous sprinkling of shredded mozzarella cheese. Reduce grill heat to medium and cover with a lid or baking pan. Grill until cheese melts. You can also finish in the oven at 375° F until cheese is bubbly.
*If using an outdoor grill, heat grill to 450-500° F. Grill both sides of dough with grill open. Transfer to a pizza stone or baking pan and add toppings. Close grill cover after adding toppings to melt cheese.
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Find this recipe and more in our August magazine.