Blistered Corn, Asparagus & Pesto Pizza

Pizza on the Grill

https://www.cutoutandkeep.net/projects/blistered-corn-asparagus-and-pesto-pizza • Posted by GMC Group

You will need

2 Corn Flour 12 Asparagus spears, woody bottoms
 discarded 4 tbsp Olive Oil , divided Kosher Salt to taste ¼ cup Uncooked grits or Polenta , for rolling the dough 1 Ball prepared Pizza Dough , at room temperature 1 cup Basil Pesto or store-bought (see below) 12 oil-packed Sun Dried Tomatoes , cut into 4 strips each 6 oz Brie , rind removed if preferred, cut into ¼-inch-thick strips, then cut into 
1-inch squares ¼ tsp Red Pepper Flakes , to taste Freshly Ground Black Pepper to taste
Basil Pesto
1 cup Pine Nuts or walnuts, lightly toasted 4 cup Fresh Basil Leaves ⅗ cup freshly grated Parmigiano Reggiano cheese 4 Cloves Garlic , minced ¾ cup Olive Oil ¼ tsp Kosher Salt ¼ tsp Freshly Ground Black Pepper

Project Budget

Time

Difficulty

Description

Instructions

1. Preheat the grill.

2. Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off, then cut the remaining stalks into 1⁄4-inch pieces. Reserve both for topping.

3. Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

4. Spread the entire surface with the pesto. Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.

5. Finish grilling the pizza. Remove from the grill, sprinkle with the red pepper, and season with salt and black pepper. Slice and serve immediately.

6. Basil Pesto Makes 1 ½ cups Place all the ingredients in a food processor and process until smooth. Taste and adjust the salt and pepper if necessary. This will keep, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months