Pesto, Roasted Corn, and Blue Cheese Pizza
- 2 tablespoons butter
- 2 ears of corn, husked
- 1/2 red bell pepper, diced
- 1/4 cup cornmeal, or flour
- 1 (4-inch) ball prepared dough, let rise to room temperature
- 2 tablespoons olive oil
- 4 ounces store-bought basil pesto
- 4 ounces Brie, cut in thin slices
- Salt and freshly ground pepper
Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
If you are grilling on a charcoal grill, set coals on one side of the grill.
Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
Remove from grill, season with salt and pepper and slice. Serve immediately
Courtesy Bob Blumer, Surreal Gourmet