Grilled Shishito Pepper, Corn and Tomato Pizza
Grilled vegetables on grilled pizza? Yes please!
Preheat the grill so one side is on high and the other is on medium heat. (If you have a single-setting grill, preheat to high).
In a medium bowl, toss the shishito peppers with 1 tablespoon olive oil and season with salt and pepper. Place the peppers on the hot side of the grill and cook, tossing until the skins are charred and blistered, about 3-4 minutes. Remove from heat, let cool slightly, then remove the stems and coarsely chop the peppers. Set aside.
Remove the husk and silk from the ear of corn, then rub the corn with olive oil, season with salt and pepper and char all sides on the hot side of the grill for about 2-4 minutes. Remove from heat, let cool slightly, then cut the kernels off of the cob. Set aside.
Shape the pizza dough into a 12-14 inch round and place on the hot section of the grill. (You may use a pizza pan if you prefer).
Cook the pizza for 3-4 minutes (dough should not stick) and flip pizza over. Move the pizza over to the cooler side of the grill. Pour over some of the heirloom tomato sauce in a thin layer, then top the pizza with half the block of grated mozzarella, grilled shishito peppers, garlic, corn, tomatoes, green onions and goat cheese. Cover the grill and cook the pizza for 7-10 minutes, or until the crust is browned and cheese has melted. Crack an egg in the center of the pizza if desired. Season with salt and pepper to taste and cook another 1-2 minutes until the white of the egg has cooked.
Take the pizza off of the grill, top with fresh basil and serve.
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