Grilled Corn, & Goat Cheese Pizza with Balsamic-Honey Crust
Photos By Leandra Blei
Honestly, it was difficult to choose what to name this pizza. There are so many delicious ingredients on here it is hard to pick what to highlight. Not to mention every photo Leandra Blei takes of my food makes my mouth water. So I went ahead and picked all my favorites on the pizza. YUM. This pizza is perfect for the summer time. The fresh corn cut off the cob after a char on the grill, oh my goodness so good. If you're feeling super summery go ahead and grill the dough too. The char will add extra flavor. I baked mine inside and it was so delicious. The balsamic-honey crust is so sweet and delicious, I love it.
You Will Need:
- Pizza Dough
- 1 cup Ricotta
- 1/4 cup Fresh Pesto
- Arugula
- 2 Cobs of Corn grilled to perfection & cut off the cob
- Cherry Tomatoes
- Goat Cheese
- Balsamic Glaze
- Honey
- Kosher Salt
- Freshly cracked Pepper
- Yellow Corn Meal
Preheat oven to 425 degrees F.
Prepare the pizza dough as directed. Roll out the pizza dough big and thin. Transfer to a pizza stone dusted with yellow corn meal. Now, my crust is not textbook, but it works. I just kind of roll and pinch. I think it looks pretty too. Take a fork and stab the inside of the crust all around. This helps to not create bubbles in the center. Now for the juicy part. Mix together equal parts balsamic vinegar glaze and honey. Take a brush and coat the crust until it starts to make your mouth water. This is very important. Bake in the oven for about 10 minutes. Turn the pizza 180 degrees halfway through the cooking process so it cooks evenly.
When the crust starts to crisp up and the bottom is firm pull it out of the oven. Ricotta is very wet and it is better to crisp up the crust first. Mix together the ricotta and fresh pesto. Smear from the center of the pizza all the way to the edges of the crust. Season with kosher salt and freshly cracked pepper. Add another layer of that delicious balsamic-honey glaze to the crust. YUM! Bake again for another 5-10 minutes, until almost finished.
Pull the pizza out of the oven and decorate with all the delicious toppings.
Arugula.
Cherry Tomatoes.
Fresh grilled corn.
& Goat Cheese.
I like to stick mine back in the oven for another 3-5 minutes but be your own pizza judge. If you like your greens fresh, crisp it to perfection beforehand and don't stick it back in the oven. If you like them a little wilted, stick it back in. You really can't go wrong either way, this pizza is just delicious. Cut into slices and serve!
Photos by Leandra Blei
Grilled Corn, Aruglua, &Goat Cheese Pizza with Balsamic-Honey Crust
You Will Need:
- Pizza Dough
- 1 cup Ricotta
- 1/4 cup Fresh Pesto
- Arugula
- 2 Cobs of Corn grilled to perfection & cut off the cob
- Cherry Tomatoes
- Goat Cheese
- Balsamic Glaze
- Honey
- Kosher Salt
- Freshly cracked Pepper
- Yellow Corn Meal
- Preheat oven to 425 degrees F.
- Prepare pizza dough as directed.
- Roll out big and thin, and transfer to a pizza stone dusted with yellow corn meal.
- Twist and tuck outer edges to make a crust.
- Poke inside crust with fork.
- Mix together equal parts of balsamic glaze and honey and coat the crust with a brush.
- Bake for about 10 minutes, until starting to crisp up. Turn 180 degrees halfway through cooking process for even cooking.
- Mix together ricotta and fresh pesto, and spread to the edges of the crust. Season with kosher salt and fresh cracked pepper.
- Spread another layer of the balsamic-honey glaze on the crust.
- Bake for another 5-10 minutes until almost done.
- Decorate with remaining toppings, arugula, grilled corn, cherry tomatoes, and goat cheese. Bake for another 5 minutes.
- Cut into slices and serve. Enjoy!
