Nothing says summer like this pizza with fresh corn, red bell peppers, and cilantro. Try fresh tomatoes in place of the tomato sauce to really notch up the garden freshness! Cooking it on a grill gives it a wonderful smoky flavor but it can also be baked in the oven though cooking times may vary.
Grilled Pizza with Fresh Corn
Serves 2
2 10-inch pizza crusts (store bought or use recipe below)
1 8-oz can tomato sauce (or your favorite oil-free pizza sauce, or slices of fresh tomato)
1 cup fresh corn (cut from 2 to 3 ears)
1 red bell pepper, sliced in strips
2 Poblano chilies (*see note), diced
1/4 cup sliced scallions
1/4 cup fresh cilantro leaves
Olive oil cooking spray (to prevent crust from sticking to the grill)
Heat grill over medium-high (to 500-600 degrees). Very carefully spray the grates of a grill with olive oil (yes, I know oil-free cooking but there is nothing worse than a ruined crust because it won't come off the grill!). Carefully place pizza crusts directly on cooking rack (may need to do them one at a time depending on the size of the grill). If dough is too difficult to transfer, place it in the freezer for about 15 minutes. Grill about 2 minutes and check the underside of the crust. It should be golden brown. If it's not brown, continue to grill checking frequently. Flip and remove to a board, pizza pan, pizza stone or large platter and top with tomato sauce, corn, bell pepper strips, poblano chilies and scallions. Carefully place the topped crust on the grill, close cover, and grill about 5 more minutes but check the underside of the crust frequently to avoid burning. You want it to be just golden brown. Remove pizza to a cutting board or large platter, top pizzas with cilantro leaves and cut into wedges. Happy plant-based eating!
Pizza Crusts
2/3 cup lukewarm water
2 1/2 teaspoons active dry yeast (one package)
3/4 teaspoon sugar
1 3/4 to 2 cups all purpose unbleached flour (or white whole wheat flour)
1/4 cup fine yellow cornmeal
1/4 teaspoon salt
In a bowl, stir together 1/3 cup of the water, yeast, and sugar. Let stand about 5 minutes until foamy. Stir in remaining water, 1 3/4 cup of flour, cornmeal and salt. Blend until a dough forms. Knead dough on a lightly floured and clean surface adding only as much of the remaining flour as necessary to make a smooth, elastic dough (you may not need any additional flour).
Alternatively, dough may be made in a stand mixer. In the bowl of the mixer stir together 1/3 cup of the water, yeast, and sugar. Let stand about 5 minutes until foamy. Add remaining water, 1 3/4 cup of flour, cornmeal and salt. Attach the mixer's dough hook. Turn to speed 2 (a low speed just beyond stir) and mix 2 minutes. Continuing at this speed, add only enough remaining flour until dough clings to the hook and cleans sides of bowl (you may not need any additional flour). Knead on same speed for 5 minutes or until a smooth, elastic dough forms.
Place dough, prepared by either method, in a clean bowl that has been lightly sprayed with olive oil and turn the dough to just moisten it with the oil (yes, I know oil-free cooking but there is nothing worse than dough that is stuck to a bowl!). Cover the bowl with plastic wrap. Let dough rise in a warm place for 1 hour or until doubled in size. Punch dough down and split into two balls. Roll or stretch each dough ball into an 8-inch crust (they don't need to be perfectly round) and chill covered with plastic wrap until ready to use or at least 1 hour. The easiest way to do this is to place crusts on a baking sheet, stacked, with a layer of plastic wrap at the base and between the crusts. Place another sheet of plastic wrap across the baking sheet so that the dough is completely covered.
*Note: If you want to go that extra mile, the poblanos are even better if roasted first. To do that, carefully place poblanos directly on the rack of a pre-heated grill before dicing them. Roast 2-5 minutes turning them until they are charred all over on the outside. Carefully remove with tongs and let cool in a covered bowl. When cool enough to handle peel off the skin (should peel easily), remove seeds and dice.
Alternatively, you can broil them 2 inches from the heat on the rack of a broiler pan for about 15 minutes, turning every five minutes until the skins are blistered and charred. Then proceed as above cooling them in a covered bowl before peeling and dicing.
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