I think I’ve recently discovered, more than I ever have before, that summer is my favorite season! I love nearly everything about it, including the heat. We are always looking for good ways to sweat so we can just think of summer as a natural detoxifier, right? I have found that if I get up and do my outside work out before 7:30 am, that it’s just hot enough to make me sweat like crazy but not so hot that I can’t breathe.
Another really, really great thing about this season is that all food can be cooked on the grill. Have you ever had a grilled skillet cookie? Maybe I should post one next week because they are so delicious, and my recipe involves no sugar, only maple syrup. Anyhow, a couple of days ago we went to the farmers market and I decided everything we bought could be used as pizza toppings (except for the bar of soap). So, that’s just what this is: a pizza filled with the season’s greatest flavors.
No pizza would quite be complete without tomatoes so, of course they made an appearance here. The grilled onions and garlic amp up the flavor and the sweetness of the corn is the perfect balance. Another bonus about this pizza is the dough doesn’t require any time to rise, so you can make this recipe in a pinch. I like the crust to be a little dense because it holds up on the grill. If you would rather use another type of wheat flour, you are welcome to switch it up. Enjoy, y’all!
Grilled Pizza with Garden Vegetables
- 2 ½ cups white whole wheat flour
- 2 ¾ tsp baking powder
- 2 tsp sea salt
- 1 tbsp olive oil
- ¾ cup warm water +1/4 more if needed
- ½ cup marinara sauce
- 1 heirloom tomato, cut into chunks
- 1 small red onion, sliced
- 1 head of garlic, peeled
- 1 ear of corn, shucked
- 5 stalks of kale, chopped and sautéed
- 1 tbsp olive oil
- ½ tbsp sea salt
- ½ tbsp black pepper
- ¼ cup fresh basil, chopped
- 1. Preheat gas grill to medium high heat.
- 2. In the bowl of a stand mixer, combine dry ingredients. With the mixer turned on and fitted with the hook attachment, pour in wet ingredients. Allow to mix until dough ball is formed. If dough is dry, add more water, 1 tbsp at a time. On a floured surface, roll dough out to ¼ inch thick.
- 3. Drizzle olive oil on both sides of dough and place directly on grill. Cook about 8 minutes, or until bubbles have formed throughout crust. Flip and cook for an addition 5 minutes.
- 4. Place all vegetables, including garlic, directly onto the grill. Sometimes, if I have smaller pieces of vegetables I will use a grill basket so that they won’t slip through the grill. Cook for 7 minutes on each side. You will need to turn the corn cob several times in order to cook all sides evenly. Remove from grill once vegetables have grill marks.
- 5. Cut corn kernels off the cobb. Spread marinara sauce over crust and place all vegetables on pizza. Sprinkle with salt, pepper, and fresh basil. Serve warm.
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