Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil 3.6 (33) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 5 hrs 20 mins Servings: 6 A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza. Ingredients 15 ounces store-bought pizza dough 1 ⅓ cups corn kernels (from 2 ears) ½ ounce Parmesan cheese, grated (¼ cup) ¾ teaspoon minced garlic (from 1 medium garlic clove) 4 tablespoons extra-virgin olive oil, divided Coarse salt 2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices) 4 to 6 ounces mozzarella, thinly sliced ½ cup fresh basil leaves Directions 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. Andrew Purcell Cook's Notes Letting store-bought dough sit out for a few hours gives it the slightly fermented taste of homemade dough. Rate it Print