Charred Corn Pizzas with Rosemary, Mozzarella & Gorgonzola
To paraphrase Elle Woods, whoever said pizza can’t be delicious without meat was seriously disturbed. I love a good veggie pizza, whether it’s made simply with red sauce and cheese, brushed with a savory pesto or topped with hot peppers and sriracha. Honestly, when I make pizzas, they’re generally not what you’d call “subtle.”
This pizza, though, is the exact opposite. It happens to be a sauceless pizza — something that’s typically sacrilege in my book — and is topped with a mere four ingredients: corn, rosemary, mozzarella and gorgonzola. Once you taste it, you’ll be convinced these four ingredients should never be parted.
Make your own crust if you’d like, but we went ahead with using naan from Trader Joe’s. Naan is one of our favorite pizza crusts because you can use it to make personal-sized pizzas (hello portion control) and it generally crisps up nicely.
You’ll notice below I don’t say how much cheese and rosemary to use — this is up to you. See the pictures below the ingredient list for an idea of how we portioned it out. You can go heavy on the toppings, or keep things light with a few bits of cheese here and there. Experiment and see what combination you prefer! I suggest finishing the pizzas by sprinkling them with crushed red pepper flakes for a nice kick.
INGREDIENTS
Yields 2-3 personal-sized pizzas
Personal-sized pizza crust of choice (we used Trader Joe’s Tandoori Garlic Naan)
2 large ears of corn
2 cloves garlic, minced
Fresh mozzarella or burrata cheese, torn into small pieces
Gorgonzola, crumbled
Fresh rosemary
Salt & pepper, to taste
Red pepper flakes (optional)
STEPS
1) Shuck the corn and remove any silks still left. Brush the corn with olive oil and place on the grill. Cook, turning occasionally until charred, about 6-8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob using a knife.
2) Brush the top of the pizza crusts with olive oil. Place the crust olive oil side down on the grill and cook a few minutes until lightly charred. Brush the other side of the pizza crust with olive oil and repeat.
3) Turn the broiler on your oven on high. Season the pizza crust with salt and pepper. Add the mozzarella, then sprinkle with corn. Fill in the blank spaces with crumbled gorgonzola, then finish with fresh rosemary leaves (no stems). Bake for 3-5 minutes or until the cheese is melted. Finish by sprinkling with red pepper flakes, if desired.
