Grilled Street Corn Pizza
The secret to getting wood-fired pizza flavor at home is to grill the crust and the veggie toppings. The result is a smoky, restaurant-quality pie that’s absolutely divine.
You don’t need a wood-fired oven to make restaurant-quality pizza at home. Just fire up the grill. For this festive pizza, both the veggies and the crust are grilled, resulting in a deep, smoky flavor. Chipotle powder (which is dried smoked jalapeño) and smoked paprika further enhance the smokiness. An easy homemade lime crema adds zesty notes.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
INGREDIENTS
- 6 oz. extra-firm silken-style tofu
- 1 tablespoon lime juice
- ½ teaspoon chipotle Chile powder
- 2 ears sweet corn, husks and silks removed
- 1 teaspoon smoked paprika
- ½ of a red bell pepper, stemmed and seeded
- 1 recipe Homemade Oil-Free Pizza Dough
- Cornmeal (for sprinkling on baking sheet)
- ¼ cup slivered red onion
- 1 to 2 small fresh jalapeño Chile peppers, thinly sliced, seeds removed if desired
- Fresh cilantro
- Lime wedges
INSTRUCTIONS
- For lime crema, in a small food processor combine tofu, lime juice, and ¼ tsp. of the chipotle chile powder. Cover and process until smooth.
- Brush corn with 1 Tbsp. of the lime crema. Sprinkle with the remaining ¼ tsp. chipotle chile powder and the smoked paprika; rub into corn. Grill corn, covered, over medium-high 15 to 20 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper the last 8 to 10 minutes of grilling time or until tender and lightly charred, turning once.
- When cool enough to handle, cut corn from cobs, keeping some in planks. Cut bell pepper into bite-size strips.
- On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a 12-inch circle or freeform shape. Sprinkle a baking sheet with cornmeal. Transfer dough circle to the baking sheet. The dough should move freely on the baking sheet.
- Use the baking sheet to transfer dough to grill rack. Cover and grill over medium about 5 minutes or until crust is set and lightly browned on the bottom, rotating once or twice during grilling. Remove crust from grill.
- Spread remaining lime crema on browned side of pizza crust. Add corn, bell pepper, onion, and jalapeño. Return pizza to grill and grill about 5 minutes more or until bottom of crust is well browned.
- Sprinkle with cilantro and additional chipotle Chile powder. Serve with lime wedges.
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