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Corn, Brie and Pesto Pizza

2 tablespoons butter
2 ears of corn, husked
1/2 red bell pepper, diced
1/4 cup cornmeal, or flour
1/4 4-inch ball of prepared dough, let rise to room temperature
2 tablespoons olive oil
4 ounces store-bought pesto
4 ounces Brie, cut in thin slices
salt and freshly ground pepper, to taste

Melt 2 tablespoons butter in a sauté pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.

Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll out the dough gently into either a 12-inch rectangle or circle (1/4-inch thick). Brush both sides with olive oil and set aside until ready to grill.

If you are grilling on a charcoal grill, set coals on one side of the grill.

Place dough directly on the cooking grate over medium heat for 1-3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals; for gas: turn off burner directly under pizza). Cover grill and cook for 5-10 minutes, or until bottom is well browned, and cheese is fully melted.

Surreal Gourmet