Blistered Corn, Asparagus & Pesto Pizza

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Bob Blumer’s all-time favorite grilled pizza, from his upcoming cookbook

(Serves 2-4)

• 2 ears corn, husks removed
• 12 asparagus spears, bottom third discarded (unless pre-trimmed)
• 4 tablespoons olive oil, divided
• 1/4 cup uncooked grits or polenta [for rolling dough]
• 1 4-inch ball of prepared dough, at room temperature
• 1 cup pesto sauce
• 12 oil-packed sun-dried tomatoes, cut into 4 strips
• 6 ounces brie cheese, skin removed if you choose and sliced into 1/4-inch strips, then cut into 1-inch squares
• 1/2 teaspoon red chile flakes
• Kosher salt and freshly ground pepper to taste

NOTES

Adventure club: replace asparagus with fiddleheads or scapes (wild scallion)

Gas grill: preheat to high
Charcoal grill: build fire

For corn and asparagus: Brush with oil and season with salt.

DIRECTIONS:

Grill over direct medium heat for approximately 8 minutes, turning occasionally, or until both begin to brown. Remove and let cool. To remove kernels, stand corn upright on bottom of cob. Grip top of cob, and slide your sharpest knife straight down between the cob and the kernels. Slice asparagus into 1/4-inch pieces. Reserve both for topping.

Sprinkle work surface with grits or polenta. Place dough directly in the middle of the work surface. Gently roll or stretch out dough into a 12-inch rectangle or circle, about 1/4-inch thick. Brush both sides generously with olive oil and set aside. When ready to grill:

Gas grill: reduce heat to medium
Charcoal grill: move all of the gray-ashed briquettes to one side

Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the heat source—onto the cooking grate from back to front. Immediately close lid and grill for 3 minutes (no peeking!), check crust, and if necessary, continue grilling until the bottom of the crust is well marked and nicely browned.

Use tongs to transfer crust from grill to peel and close lid. Flip crust to reveal grilled side. Spread entire surface with pesto. Sprinkle with corn, asparagus and sun-dried tomatoes. Top with cheese. Then:

Gas grill: switch to indirect heat by turning off one burner (for grills with 4 or more burners, turn off the 2 center burners)
Charcoal grill: no change to charcoal configuration

Set pizza back on cooking grate over the unlit section and grill until bottom is well browned and cheese is melted—about 7-10 minutes. Remove from grill, finish with chile flakes and season with salt and pepper to taste. Slice and serve immediately.

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