Blistered Corn, Asparagus & Pesto Pizza
This is Bob’s house pizza. The pesto base, sun-dried tomatoes, and brie smack of an ‘80s culinary hit parade. But when they share the stage with the blistered corn and grilled asparagus, they create an unmistakably modern taste that is nothing short of addictive.
Serves 2 to 4
2 ears corn, husks removed
12 asparagus spears, woody bottoms discarded (unless pre-trimmed)
4 tablespoons olive oil, divided
Kosher salt to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1 cup basil pesto, homemade (page 00) or store-bought
12 oil-packed sun-dried tomatoes, cut into 4 strips
6 ounces brie, rind removed if preferred, cut into 1/4-inch-thick strips, then cut into 1-inch squares
1/2 teaspoon red pepper flakes
Freshly ground black pepper to taste
Adventure Club: Replace the asparagus with fiddleheads or scapes (wild scallions)
Gas grill: Preheat all the burners on high with the lid down.
Charcoal grill: Build fire.
Brush the corn and asparagus with 2 tablespoons of the oil and season with salt. Then:
Gas grill: Dial back all the burners to medium.
Charcoal grill: Move all of the gray-ashed briquettes to one side.
Place the corn and asparagus on the cooking grate, directly over the coals if using charcoal, and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus into 1/4-inch pieces. Reserve both for topping.
Sprinkle your work surface with the grits or polenta. Place the dough in the middle and gently roll or stretch it out into a 12-inch rectangle or circle about 1/4 inch thick. Brush both sides with the remaining 2 tablespoons oil. Then:
Gas grill: Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the heat source—on the grate from back to front. Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling until the bottom is well marked and evenly browned.
Charcoal grill: Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the side without briquettes—on the grate from back to front. Close the lid and grill for 4 minutes (no peeking!), then check the crust, rotate it if necessary, and continue grilling until the bottom is well marked and evenly browned. Use tongs to transfer the crust from the grill to a peel or rimless baking sheet and close the lid. Flip to reveal the grilled side. Spread the entire surface with the pesto. Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese. Then:
Gas grill: Switch to indirect heat by turning off the center burner(s).
Charcoal grill: No change.
Set the pizza back on the grate over the unlit section and grill, with the lid down, until the bottom is well browned and the cheese melted, 7 to 10 minutes.
Remove from the grill, sprinkle with the red pepper, and season with salt and black pepper. Slice and serve immediately.
ALL RECIPES ©ELIZABETH KARMEL AND BOB BLUMER 2020