Grilled Corn and Tomato Pizzas
Ingredients
- 2 large ears corn, shucked
- 2 Tbsp olive oil, divided
- 2 (11-oz) cans refrigerated thin pizza crust dough
- 4 Roma tomatoes, thinly sliced
- 1 (16-oz) pkg fresh mozzarella cheese, thinly sliced
- ½ cup fresh basil leaves
- 1 (5-oz) pkg arugula
- 1 Tbsp fresh lemon juice
- ½ cup freshly shaved Parmesan cheese
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat grill to medium-high heat. Rub corn with 1 Tbsp oil; place on grill rack.
- Grill, covered, turning occasionally, 8 minutes or until browned and tender. Cool slightly; cut kernels from cobs (to yield about 1⅓ cups).
- Unroll each dough onto a greased, foil-lined large baking sheet. Stretch each dough to an 11- x 15-inch rectangle; coat top with cooking spray. Invert each dough, greased side down, onto hot grill; quickly remove foil. Grill, covered, 3 to 4 minutes per side or until bottom is browned and almost done. Slide each crust back onto baking sheets.
- Arrange tomatoes, cheese, basil, and corn on each crust. Place on grill rack. Grill, covered, 2 to 3 minutes or until cheese is melted.
- Toss together arugula, lemon juice, 1 Tbsp oil, Parmesan, and salt and pepper. Serve as a topping on pizza.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
466
|
466
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 21 | 21 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 883 | 883 |
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