[title subtitle=”words and images: courtesy MilkMeansMore.org
Recipe: Rachel Gurk of Rachel Cooks”][/title]
Keep your kitchen cool with a grilled meal that banishes the heat to the outdoors. Homemade pesto, fresh corn and ham create a perfect harmony for this cheesy grilled pizza. Find more refreshing meal solutions at milkmeansmore.org.
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6
ARUGULA PESTO
2 cups fresh arugula, tightly packed
1 clove garlic
1 Tablespoon lemon juice
pinch red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
salt, to taste
pepper, to taste
GRILLED PIZZA
2 Tablespoons flour, divided|
1lb. pizza crust dough (at room temperature if using refrigerated dough)
vegetable oil, for grill
1/2 cup Arugula Pesto
1/2 cup part-skim ricotta cheese
1/2 cup diced deli ham
1/2 – 3/4 cup fresh corn kernels (about 1 cob)
1/4 cup thinly sliced red onion
1/4 cup shredded Parmesan cheese
METHOD
Heat grill to medium (350-400 F).
Arugula Pesto: In food processor, combine arugula, garlic, lemon juice, red pepper flakes & Parmesan. Pulse to combine. With food processor on, drizzle in olive oil until pesto forms, scrape down sides. Taste & season with salt and pepper.
Grilled Pizza: Flour pizza dough lightly, stretch or roll to about 1/2-inch thickness (14-16-inch diameter). Sprinkle remaining flour on large rimless baking sheet or pizza stone. Transfer dough to baking surface. Grease grates with oil-soaked paper towel and tongs. Slide dough onto grill. Cover & cook until dough is bubbling on top & golden brown on bottom, 2-3 minutes. Flip dough over using tongs. Remove crust & add toppings. Spread Arugula Pesto over dough. Top with ricotta, ham, corn kernels, onion & Parmesan. Return pizza to grill, cover & cook until toppings are heated through & bottom of crust is crispy, 5-7 minutes. Remove from grill, slice & serve.
