Grilled Corn and Roasted Tomato Pizza

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This grilled corn and roasted tomato pizza celebrates peak summer produce. You can make the tomato and corn toppings in advance to save time.

Grilled Corn and Roasted Tomato Pizza

Call me bad host, but I serve guests leftovers. And I have absolutely no shame about it!

This sounds like a pretty big confession, I know. 

But I should explain. Please don’t think that I’m reheating a takeout container and plating it. I have standards!

Of course that’s perfectly acceptable when you’re in the privacy of your home without any visitors.

I can’t tell you how much I love leftovers of any kind. It’s just awful wasting food. I have an allergic reaction to throwing away even the smallest nibble.

Grilled Corn and Roasted Tomato Pizza

Not all leftovers are complete meals. Some are components meant to be included in different dishes.

In my fridge I stash roasted tomatoes and grilled corn kernels, my go-to summer ingredients.

Then I can throw them into so many things. Basically, I have a meal without much effort or thought—ideal for entertaining.

Before you have people over, you have to straighten up and be fully stocked with food and drinks.

Why not simplify the food part of things? The point is to have fun with friends and family, not pretend you are a professional chef. 

We had a family over for a playdate the other weekend. With kids in the mix, pizza was the obvious choice because it’s a universal crowd-pleaser that can be easily customized.

Yes, I made a kid-friendly grilled pizza with just sauce and cheese.

For the grown-ups, it was a different story. I made a grilled corn and roasted tomato pizza topped with fresh mozzarella and pesto.

Grilled Corn and Roasted Tomato Pizza

How To Make A Grilled Corn and Roasted Tomato Pizza

In the morning I made the dough, so it had plenty of time to rise. You could also use store-bought dough.

It’s ok not to make the tomatoes and corn in advance. The tomatoes can be roasted while the dough rises.

And the corn can be grilled right before you start the pizza.

With all my ingredients lined up, I rolled out the dough and then took it outside to the grill. I usually do this on a rimless sheet pan, so it’s easy to transport. 

Then I grilled the dough on both sides before toping the grill-marked crust for my grilled corn and roasted tomato pizza.

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Grilled Corn and Roasted Tomato Pizza

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Prep: 15 minutes
Cook: 15 minutes
Rising Time: 2 hours
Total: 2 hours 30 minutes
Servings: 4
This grilled corn and roasted tomato pizza celebrates peak summer produce. You can make the tomato and corn toppings in advance to save time.


  • For dough
  • 2/3 cup warm water
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon olive oil plus more for bowl
  • 1-1/2 cups bread flour plus more for work surface
  • 1/2 teaspoon kosher salt
  • For tomatoes
  • 2 heirloom tomatoes sliced 1/4-inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For corn
  • 1 ear corn
  • 1 teaspoon olive oil
  • Pinch of kosher salt
  • Pinch of black pepper
  • For pizza
  • 3/4 cup tomato sauce
  • 4 ounces fresh mozzarella torn
  • 1/4 cup basil pesto
  • 1 teaspoon minced chives


  • In a small bowl, combine the water, yeast, sugar and 1/2 teaspoon olive oil. Let stand until foamy, about 5 minutes.
  • In the bowl of a food processor, pulse the flour and 1/2 teaspoon salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours.
  • While the dough is rising, make the roasted tomatoes. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Arrange the tomato slices in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon pepper. Roast the tomatoes for 20-25 minutes until they start to wrinkle, but they are still juicy.
  • Preheat a gas or charcoal grill on high heat.
  • Rub the corn with 1 teaspoon olive oil and pinches of salt and pepper. Grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
  • Roll out the dough on a lightly floured work surface. Place the dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
  • Remove the crust from the grill. Spread the tomato sauce leaving a 1/2-inch border at the edge. Arrange the mozzarella, tomatoes and corn on top. Put the pizza back on the grill for a couple minutes to let the cheese melt. Spoon small dollops of pesto across the pizza and sprinkle with chives.


Makes 1 12-inch pizza


Calories: 405kcal | Carbohydrates: 46g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 1128mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1286IU | Vitamin C: 13mg | Calcium: 191mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pizza
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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