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Charred Corn With Rosemary Grilled Pizza Recipe! #tipit
Food & Drink
For the Pizza Crust
½ cup warm water
2 tablespoons honey
2½ teaspoons active dry yeast
2 tablespoons olive oil
½ teaspoon kosher salt
¾ cup unbleached all-purpose flour
¾ cup plus 2 tablespoons white whole wheat flour, divided
Find-ground conrmeal, for rolling
To make the crust: In the bowl of a stand mixer fitted with a dough hook (or in a bowl and using a wooden spoon), combine the water, honey and yeast. Let sit until the yeast activates, 5 to 10 minutes. Stir in the olive oil, sea salt, unbleached all-purpose flour, and ½ cup of the white whole wheat flour. Turn on the mixer and mix until the dough comes together, adding 1 tablespoon of the white whole wheat flour at a time until the dough begins to pull away from the sides of the bowl and is no longer sticky.
Remove from the mixer, cover with a warm damp towel, and place the bowl in a draft-free spot to rise for 1 hour.
After the initial rise, punch down the dough and preheat the grill to medium-low heat.
Shuck the corn and remove and silks still left. Rub the corn with ½ tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.
Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with ½ of the olive oil. Place the crust olive oil side down on the grill and cook until puffed and browned.Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the garlic, rosemary, cheeses and charred corn kernels.
Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.