Main
Recipes
Grilled Pizza with Tomatoes, Corn and Cheese Recipe

Grilled Pizza with Tomatoes, Corn and Cheese Recipe

Posted by

Rate It!

Grilled Pizza with Tomatoes, Corn and Cheese

Add your photo!

Ingredients

Count

Nutrition

828

Calories

Comments Print recipe

Ingredients:

Serving

1/4 cup warm water (105of. to 115of.)
1 1/2 tsp dry yeast
1 1/2 cups water, room temperature
2 1/2 tsp coarse salt
3 3/4 cups (about) unbleached all purpose flour
extra-virgin olive oil
1 1/2 cups grated parmesan cheese (about 3 1/2 oz)
1 1/2 cups grated fontina cheese (about 6 oz)
4 medium tomatoes, thinly sliced
1 cup fresh corn kernels or frozen, thawed
1/4 cup chopped fresh cilantro or italian parsley
4 tsp minced seeded jalapenos

Directions:

Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	827.58 Kcal (3465 kJ)
Calories from fat	231.41 Kcal
		% Daily Value*
Total Fat	25.71g	40%
Cholesterol	82.33mg	27%
Sodium	2380.26mg	99%
Potassium	612.77mg	13%
Total Carbs	106.28g	35%
Sugars	6.06g	24%
Dietary Fiber	6.29g	25%
Protein	40.3g	81%
Vitamin C	19.7mg	33%
Iron	6.3mg	35%
Calcium	694mg	69%

Amount Per 100 g
Calories	177.11 Kcal (742 kJ)
Calories from fat	49.52 Kcal
		% Daily Value*
Total Fat	5.5g	40%
Cholesterol	17.62mg	27%
Sodium	509.39mg	99%
Potassium	131.14mg	13%
Total Carbs	22.75g	35%
Sugars	1.3g	24%
Dietary Fiber	1.35g	25%
Protein	8.63g	81%
Vitamin C	4.2mg	33%
Iron	1.3mg	35%
Calcium	148.5mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Grouper With Tomato-Olive Sauce (5 Ww Pts)

Grouper fillets, Salt, Pepper, Extra virgin olive oil and 7 more..
Gorgonzola and Grape Pizza

Active dry yeast (2 1/4 tsp), Unbleached all-purpose flour and 9 more..
Focaccia With Two Toppings

Active dry yeast , 1 package, Warm water and 18 more..
Pizza Bianca with Goat Cheese and Greens

Warm water (105of to 115of), Dry yeast (from 1 envelope) and 12 more..
Santa Fe Corn Pudding

Corn kernels (fresh or frozen ), Chopped cilantro and 8 more..