When thinking of our summer menus the main ingredient that always come to mind is corn. Our charred corn and rosemary pizzette incorporates the best of summer flavors. With charred corn, rosemary and Italian blend of cheeses, this pizzette is the perfect summer dish!
Find the recipe below to try at home!
Charred Corn and Rosemary Pizzette:
2 ears of sweet corn
2 tablespoons of EVOO
2 tablespoons of rosemary
2 cloves of garlic
4 ounces of fresh mozzarella
2 ounces of fresh Romano
1.Rub the corn with olive oil and place on the grill. Cook turning occasionally until charred (about 6 minutes)
2. Brush the pizza dough with olive oil, place the olive oil side down on the grill and cook until just lightly puffy.
3. Brush the other side of the dough with olive oil and top with charred corn kernels, garlic, rosemary, and cheeses.
4. Grill the pizza until the cheese has melted