Grilled Corn & Ranch Pizzas

July 9, 2018


Author Notes: Corn, when grilled like this, gets chewy and inexplicably sweeter. Basil adds a floral note. But the real clincher is the masochistic drizzle of ranch dressing (especially Hidden "Vale/Dell/Glen/Geologic Window"), which picks everything up and works surprisingly well with the cheesy corn.Eric Kim

Food52 Review: Featured in: Corn & Ranch on Pizza? Here's Why It Works.The Editors

Makes: 4 individual pizzas
Prep time: 15 min
Cook time: 15 min

Ingredients

  • 2 pounds store-bought pizza dough, divided into 4 balls
  • 4 tablespoons olive oil
  • 4 tablespoons bottled ranch dressing, especially Hidden Valley, plus more for drizzling at the end
  • 8 ounces shredded mozzarella
  • 2 cobs fresh corn, kernels cut off
  • 1 handful fresh basil leaves, torn with your hands
  • 1 handful ricotta salata or crumbled feta, optional
In This Recipe

Directions

  1. Heat a grill over medium-high heat.
  2. Roll out each ball of pizza dough into about 8-inch rounds. (I like to do this with my hands, holding the dough by the edges and letting it hang down, i.e. letting gravity do the work, rotating and stretching until thin all the way around.) For each round, brush both sides lightly with the olive oil. Par-cook on the grill, about 60 seconds per side.
  3. Top with (in this order): a thin layer of ranch dressing (about 1 tablespoon each), mozzarella, and then corn. Grill again, covered, until the cheese is melted and the dough is cooked through.
  4. Off the grill, garnish with the fresh basil, ricotta salata, and a zig-zag drizzle of ranch.

More Great Recipes:
Pizza|American|Mozzarella|Corn|Grill/Barbecue|Lunch|Dinner

Reviews (6) Questions (0)

6 Reviews

Jacqueline September 5, 2018
Your recipes have been kicking butt recently Eric. I've tried lots and they all are fabulous. This one is on the menu for this week!
 
Author Comment
Eric K. September 8, 2018
Jacqueline, that makes me so happy. Thank you for trying them!
 
Susan C. July 29, 2018
Really enjoyed this pizza! We grilled the corn first before cutting it off the cob. The addition of ricotta on top was great! Will definitely make it again!
 
Author Comment
Eric K. July 29, 2018
Yay! Thanks for the feedback, Susan. And great idea grilling the corn first; love that texture.
 
FrugalCat July 12, 2018
I used parsley (flat leaf) instead of basil and it came out great.
 
Author Comment
Eric K. July 12, 2018
Ah, glad you liked it. It really is easier than it sounds, huh?