Pizza with Goat Cheese and Grilled Corn Recipe

This Pizza with Goat Cheese and Grilled Corn Recipe is a first for me. I have always wanted to try making pizza on the grill but, never seemed to get around to it. When Dara from Cookin’ Canuck and Marla from Family Fresh Cooking invited everyone to make vegetarian dishes for this week’s “Get Grillling” event, I jumped at the chance to finally cook a pizza on the grill.
I have to admit it, when I think of “grilling” I don’t think of vegetarian.  This pizza doesn’t seem vegetarian, either.  The fresh corn and tomato flavors with the tart and tangy cheese has become on of my family’s favorites… on the grill or in the oven. Luckily, no one even notices that it is vegetarian.

I do want to share a few “pizza on the barbie” tips I learned ( ahem… the hard way) while grilling this pizza.

1. Have absolutely EVERYTHING ready and waiting and either warm or at room temperature BEFORE you stretch the dough and put it on the  grill.  The dough browns very quickly and you don’t want to burn it trying to melt the cheese or warm the vegetables.

2. Nothing really requires that you cook it ON the pizza.  The corn has already been grilled and everything else just needs to be warmed through so, don’t worry if you have to remove the pizzas quicker than you planned.

3. Most importantly, make sure your grill is not too hot!  Have the patience to wait until the coals burn down to a low temperature.  It’s just bread, not a cow.  If you need to, test the grill with a small piece of dough to see how fast it browns.

4. If you haven’t grilled pizza before, you may want to make sure you have extra servings of dough to insure that everyone gets a pizza even if you burn one or two.

So… “Get Grillin” with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans and have some fun on the grill!

Start the grill and let burn down to a low temperature.

Grill the corn and remove the kernels from the cob.  Dice all the vegetables.  Break the goat cheese into small pieces and grate the Romano cheese. Bring all ingredients to room temperature.

When the fire has burned down to a low temperature, divide the dough into 4 pieces.  Roll out the dough or stretch it by hand.

Place the dough on the grill and watch it carefully.  Turn the dough when you see grill marks and the dough is done on one side.  Do not over cook the dough.

Quickly spread the dough with goat cheese then, layer the corn, tomatoes, onions and grated Romano cheese.

Remove the pizzas and season with black pepper.

Drizzle with chile oil.

Pizza with Goat Cheese and Grilled Corn Recipe

Ingredients:
2 ears of fresh corn
2 small tomatoes
1⁄2 small white onion
1 cup vegetable oil
2 guajillo chiles
2 cloves garlic
4 oz creamy goat cheese
2 oz Pecorino Romano
4 tablespoons cilantro, minced (about 1⁄4 bunch)
pizza dough (enough for 2 medium pizzas)
3 tablespoons vegetable oil
fresh black pepper

Directions:
Makes 4 servings.
Start the grill and bring to low heat. If using a charcoal grill, make sure the flames have burned down to a low heat.
Have all of the ingredients ready before grilling the dough. Lightly grill the corn and remove kernels from the cob. Dice the tomatoes and remove seeds. Dice the onions and mince cilantro.
Make the Guajillo Chile Oil by placing oil in a sauce pan. Add two broken, dried chiles and two to three sliced garlic cloves. Bring the oil to a simmer then, turn off the heat and let the oil infuse with the chiles and garlic.
Break the goat cheese into small pieces and grate the Pecorino Roman cheese. Set all ingredients aside and bring to room temperature.
Break the goat cheese into small pieces and grate the Pecorino Roman cheese. Set all ingredients aside and bring to room temperature.
Prepare the guajillo chile oil if you don’t have any on hand. Heat the oil.
When the grill is the proper temperature, divide the dough into 4 equal pieces and form into balls about the size of a tennis ball.
Roll the dough into thin, oblong shapes or stretch the dough by hand. Brush with oil and place on the grill. Watch the dough very carefully. Turn the dough as soon as you see grill marks and the dough is cooked on one side. Do not over cook the dough.
Quickly spread the goat cheese over the cooked side of the dough so the cheese will melt.
Sprinkle the grilled corn, tomatoes and onion over the dough and top with grated Romano cheese.
If necessary, close the lid of the grill so that the cheese and vegetables will heat through before the dough becomes too brown.
Remove from grill and season with black pepper.
Sprinkle with minced cilantro.
Drizzle with chile oil to finish.

-Posted by Sandy