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.