Grilled Corn and Tomato Pizza
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 ears corn, shucked
- 2 Tbsp olive oil, divided
- 3 Roma tomatoes, thinly sliced
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- ¼ cup fresh basil leaves
- 1 Grilled Pizza Crust (from Grilled Pizza Crusts recipe)
- 1 (5-oz) pkg baby arugula
- 1 Tbsp lemon juice
- ½ cup freshly shaved Parmesan cheese
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. Remove corn kernels from cob.
- Arrange tomatoes, cheese, basil, and corn over cooked side of grilled crust.
- Place on grill rack; cover and grill 5 to 6 minutes or until cheese is melted and bottom of crust is browned.
- Toss together arugula, lemon juice, 1 Tbsp oil, Parmesan, and salt and pepper to taste. Serve as a topping on pizza.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
321
|
321
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 12 | 12 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 489 | 489 |
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