Corn Pesto Grilled Pizza with Shrimp and Tomatoes
Inspired by Lidey Heuck’s Sweet Corn Pesto Pasta, I decided to use the corn pesto as a pizza base, and it did NOT disappoint! This one involves a sweet corn pesto, fontina cheese, sliced heirloom cherry tomatoes, more roasted corn, shrimp, a sprinkling of freshly sliced basil, and some fresh parmigiano reggiano.
This recipe is DELICIOUS, and a great way to celebrate all of the sweet corn that is in season!
Corn Pesto Pizza with Shrimp & Tomatoes
Yield: 4-6
Ingredients
Corn Pesto
- 2 tablespoons extra virgin olive oil
- 3½ cups fresh corn kernels
- 2 garlic cloves, minced
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper, to taste
Pizza
- Pizza dough- see recipe below or buy store-bought
- 1 lb large shrimp, peeled, deveined, and sliced in half lengthwise
- 1 pint cherry tomatoes, sliced in half
- 2 garlic clove, grated (for marinating tomatoes & shrimp)
- Reserved 1/2 cup corn kernels (from the pesto preparation)
- 1/3 cup fresh basil, sliced or torn
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 lb Fontina cheese, freshly shredded
- Maldon salt, for crust (optional)
Instructions
Corn Pesto
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and corn kernels with a pinch of salt.
- Cook until softened, about 8-10 minutes. Reserve 1/2 cup of the cooked corn kernels.
- Transfer the remaining corn and garlic to a food processor. Add ½ teaspoon of salt and ½ teaspoon of pepper. Pulse until it becomes a coarse puree.
- While the processor is running, slowly pour in 3 tablespoons of olive oil until smooth. Mix in the freshly grated Parmesan cheese until just combined.
Prep the toppings
- In one bowl, toss the halved cherry tomatoes with a drizzle of olive oil, one grated garlic clove, salt, and pepper.
- In another bowl, toss the sliced shrimp with olive oil, the other grated garlic clove, salt, and pepper. Set both aside while you prepare the dough.
Pizza Assembly / Cooking
- Preheat your grill with a pizza steel or stone inside to 500°F.
- Lightly flour a clean surface. Place the dough on the surface and use your fingers to gently press and stretch it into a 10–12 inch circle.
- Sprinkle a mix of flour and cornmeal onto a pizza peel and transfer the stretched dough onto the peel. Give it a gentle shake to ensure it slides easily.
- Slide the plain stretched dough (no toppings) onto the hot stone and grill for 2–3 minutes, just until the dough starts to set and puff slightly. Remove from the grill.
- Transfer the partially-cooked crust to a sheet pan with parchment paper.
- Top with corn pesto, shredded Fontina, leftover corn kernels, tomatoes, and shrimp.
- Brush the exposed crust with olive oil and, if desired, sprinkle with a little Maldon salt.
- Move oven rack to 2nd from top, and turn the oven on High Broil. Place the assembled pizza on the pan and transfer to the oven for about 5 minutes, or until the cheese is bubbling, the shrimp are cooked through, and the crust is golden.
- Slice, add a little torn basil and fresh parmesan (if you're into it) and serve immediately.
No Knead Pizza Dough Recipe
Yield: 3 Medium Pizzas
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 2 teaspoons salt
- 1 ⅓ cups cool water
Instructions
- In a medium bowl, blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. Dough will be sticky. If it's too dry, add another tablespoon of water and continuing mixing. Do this until the dough is sticky to the touch.
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) in a draft-free spot for 18-24 hours or until it has more than doubled.
- Flour a work surface and scrape out the dough. Divide it into 2-3 equal parts depending on how big you would like your pizza to be and shape them. For each pizza ball, start with the one side of the dough and pull it toward the center, then do the same with the opposite, then the top, then the bottom. Shape each portion into a round and turn seam side down. The mounds should not be sticky; if they are, dust with more flour & cover with plastic wrap and/or towels for another 2-3 hours.
