Grilled Corn and Peaches Flatbread
Ingredients
2 Sweet Ali’s Pizza Crusts, or 1 Sweet Ali’s pizza dough ball (thawed, and stretched onto a pizza pan)
1/4 cup extra virgin olive oil plus more for drizzling
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 ear corn husks removed
2 peaches skin on, pitted and cut into 8 equal pieces
4 ounces sun-dried tomato pesto
4 ounces fresh mozzarella thinly sliced
3 ounces multi-colored cherry tomatoes halved
6 fresh basil leaves thinly sliced
Directions
- In large bowl, whisk olive oil and lemon juice. Add corn and peaches; let marinate 10 minutes
- Heat a grill pan over medium-high heat. When hot, drain excess marinate from corn and peaches and season generously with salt and pepper. Cook corn 3-4 minutes on each side and peaches 2-3 minutes on each side, until nicely charred and deep grill marks develop.
- Carefully slice kernels off the corn cob, discarding the core.
- If using pizza dough, lightly oil one side of crust and grill, oiled side down, for 4 minutes. Remove from heat, lightly oil alternate side and return to grill, oiled side down and grill for 4-5 more minutes until dough is cooked through.
- If using Sweet Ali’s pizza crusts, brush each side of both crusts lightly with olive oil and grill for about 2 minutes. Flip with tongs, and grill 2 more minutes.
- Spoon tomato pesto onto crusts and spread out, leaving a ½” border around the perimeter
- Top with slices of the mozzarella, grilled corn, peaches and tomatoes. Cover with a lid and cook about 2-4 minutes, until cheese has melted slightly.
- Remove from the heat and top with basil. Drizzle with olive oil, slice and serve hot.
ADAPTED FROM: https://ashcuoco.com/grilled-corn-and-peach-flatbread/