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Grilled Corn and Roasted Tomato Pizza

Grilled Corn and Roasted Tomato Pizza

  • Author: Paige Adams
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 2 hours 27-29 minutes
  • Yield: One 12-inch pizza 1x


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
  • 11/2 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 of corn, shucked
  • 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 pesto
  • 1 teaspoon minced chives


  1. In a small bowl, combine the water, yeast, sugar and 1/2 teaspoon olive oil. Let stand until foamy, about 5 minutes.
  2. 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.
  3. 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.
  4. Preheat a gas or charcoal grill on high heat.
  5. 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.
  6. 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.
  7. 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.