Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil 3.6 (33) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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