Grilled Southwestern Pizza
In this delicious summer pizza recipe, a thin-crust base is topped with flavors that burst with freshness and savory goodness. Imagine the sweet crunch of roasted corn kernels mingling with the smoky notes of chorizo, all nestled under a blanket of crumbled ricotta salata cheese. The vibrant colors of red bell pepper and cilantro add a visual feast to this culinary delight. Fired up on the grill, this pizza emerges with a golden-brown crust, inviting you to savor each slice while enjoying the outdoor ambiance.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, sliced
- 1/2 batch thin-crust pizza dough (see related
- recipe at left)
- All-purpose flour for dusting
- 1/2 cup crumbled ricotta salata cheese
- 1 ear of corn, roasted and kernels removed from
- cob (about 1/3 cup)
- 1 small red bell pepper, seeded and thinly sliced
- 1/3 cup thinly sliced precooked chorizo sausage,
- or crumbled and cooked fresh chorizo
- 1 Tbs. fresh cilantro leaves
Instructions
- Prepare a hot fire in a grill and preheat a Pizza Que Grill for at least 30 minutes, until the thermometer on the stone registers 500ºF.
- In a small fry pan over low heat, warm the olive oil. Add the garlic, then remove the pan from the heat.
- Using a rolling pin or your hands, gently roll out or stretch the pizza dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with the garlic-infused olive oil. Scatter the cheese evenly over the dough, leaving a 1/2-inch border. Arrange the corn, bell pepper and chorizo on top, overlapping the ingredients slightly.
- Carefully slide the pizza onto the preheated Pizza Que Grill, cover the grill and bake until the crust is golden brown, 8 to 10 minutes. Scatter the cilantro on top. Using the pizza peel, transfer the pizza to a cutting board and cut into slices. Serve immediately. Serves 2 to 4.
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