Grilled Vegetable Pizza with a Surprise Combo of Flavors
40 MINUTES | EASY | SERVES 6
Nutrition per serving:
258 Cals, 10.8g Protein, 11.2g Carbs, 20.5g Fat
Sweet corn is a summer staple in our household and we love the leftovers just as much as we like it cooked fresh. Sometimes we eat the leftovers cold, straight out of the fridge. And, there are other times we shave off the kernels and put them on top of salads. However, my ultimate way to mix it up is to turn this naturally sweet leftover into a specialty grilled pizza.
Yes, that’s right…pizza!
However, in order for corn leftovers to work on a pizza it’s all about the layers of flavor and the combination of ingredients. This mix of poblano peppers, red onions, roasted corn kernels and grape tomatoes on top of a mix of mozzarella and fresco cheese is simple, but scrumptious. I like to top mine off with a little balsamic glaze; it’s the perfect finish of natural sweetness with a whole lot of savory yum. Although I don’t want to dismiss that amazing flavor of the dough cooked on the grill with a slight hint of garlic in the mix.
This pizza combo truly is all about the layers of flavor.
More thoughts on making this Grilled Vegetable Pizza
Cutting the Corn off the Cob: When removing the corn from the cob, first, remove any remaining portion of the stalk with a sharp knife. Place a corn fork on the pointed end of the cob and the flat end on a cutting board before cutting to help stabilize the process.
Time Saver Tips: Have everything prepped and in place before cooking the pizza dough on the grill to help simplify the grilling process.
Consider purchasing the cheese shredded to eliminate a step.
Or, prep the cheese the night before and keep it refrigerated in containers if you are using this recipe to share with guests to simplify the process.
Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 4 servings. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.
- 2 cobs of sweet corn, cooked
- 2 Poblano peppers
- 1 ½ cups grape tomatoes
- 1 cup red onion
- 3 tablespoons of olive oil
- 1 pizza dough
- 1 clove of garlic
- 8 oz. fresh mozzarella
- 4 oz. fresco cheese
- Balsamic Glaze
- Remove the kernels from the cob by simply cutting down the sides.
- Place the cut kernels into a non-stick skillet and roast them until most of the kernels are a nice golden brown, not blackened. Stir frequently as the kernels brown.
- Slice the poblano peppers into thin strips and remove the seeds.
- Rinse and cut the grape tomatoes in halves or quarters.
- Remove the outer layer of the red onion. Cut it into thin strips.
- Stir the roasted sweet corn, poblano peppers, grape tomatoes and red onion strips together. Coat the vegetables with 1 to 2 tablespoons of olive oil. Cook the mixed vegetables together in the non-stick skillet, over medium to low heat until the onions and peppers have started to soften just a little. Don’t over cook the vegetables.
- Roll out the pizza dough.
- Baste one side of the dough with a very light layer of olive oil.
- Remove the skin, cut the clove of garlic in half and rub the cut end of garlic on the basted side of the pizza.
- Preheat the grill on high.
- Shred the fresh mozzarella cheese and the fresco cheese.
- Once it’s heated, lower the temperature/flame to a very low heat.
- Carefully stretch the pizza dough, placing the oiled side onto the grill.
- Lightly baste the other side and rub the garlic on that side as well.
- Once the bottom is toasted and cooked, use a large spatula to flip it to cook the other side.
- Add the cheese & vegetables onto the cooked side while the bottom is toasting.
- Once it's cooked, let the cheese set, slice, top with a drizzle of balsamic glaze and serve.