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Categories:Viewed: 21 - Published at: 8 years ago
Ingredients
- 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
Method
- 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
