This is a fun twist on pizza. The corn, Parmesan and garlic puree gives it great flavor!
Source: Martha Stewart Living magazine, August 2012
15 oz. store-bought pizza dough
1 1/3 c. corn kernels (from 2 ears)
1/2 oz. Parmesan cheese, grated (1/4 c.)
1 medium garlic clove, minced (3/4 t.)
4 T. extra-virgin olive oil, divided
coarse sea salt
2 small tomatoes (5-6 oz. total), thinly sliced (7-9 slices)
4-6 oz. mozzarella, thinly sliced
1/2 c. fresh basil leaves
Let dough sit at room temperature (in package) 4 hours.
Puree corn, Parmesan, garlic, 2 T. oil, and 1/2 t. salt in food processor until smooth with small chunks.
Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then restretch.
Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5-6 minutes, checking frequently.
Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover and grill, and cook until toppings are warmed through and mozzarella has melted, 5-6 minutes. Top with basil and serve.
Note - Instead of using the grill, I simply baked it in the oven.