Have leftover sweet corn? Turn it into a grilled veggie pizza that’s easy to make and delicious to eat.
Grilled Veggie Pizza
Sweet corn is a summer staple in our household! We love the leftovers just as much as we like it cooked fresh. Sometimes we eat it cold straight out of the fridge, other times we shave off the kernels and put them on salads, but my ultimate way to mix it up is to turn this naturally sweet leftover into a specialty grilled pizza.
Yes, that’s right! In order for corn leftovers to work on a pizza, it’s all about the layers of flavor. 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. At the end of the day, you can’t dismiss the flavor of the dough cooked on the grill. It truly is all about the layers of flavor.
Here is the printable recipe for you to print and try;
- 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. It helps to put a corn fork on the pointed end of the cob and flat end on a cutting board to help hold it in place as you’re removing the kernels.
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 both sides 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 each 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 lower heat. Carefully stretch the pizza dough onto the grill and let one side cook until it’s golden brown.
Looking for more recipes on the grill? Check out my Italian Turkey Burgers = I love these too! These burgers go great with a side of sweet corn (wink).