Description
No red sauce, no problem! Bourbon smoked paprika to the rescue for this pie that celebrates summer!
Ingredients
- FOR THE BOURBON SMOKED SAUCE:
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Bourbon Smoked Paprika
- ½ teaspoons Salt
- 2 teaspoons Garlic, Finely Chopped
- FOR THE PIZZA:
- 1 whole Corn Cob
- 1 whole Pizza Crust (homemade Or Store Bought)
- 1 cup Mozzarella Cheese
- ½ cups Artichoke Hearts, Jarred
- ½ cups White Onions, Julienned
- ¼ cups Basil Leaves Torn
Preparation
Preheat oven to 450ºF and preheat outdoor grill. While outdoor grill preheats, mix together the sauce ingredients and set aside.
Clean husk and silky hairs off the corn. Rinse and roast on the outdoor grill for about 3–4 minutes per side until some of the kernels have browned. Once the corn is done, using a knife (carefully), cut down the cob, removing the kernels.
Get pizza crust ready by placing it on a cookie sheet and shaping it. If you’re familiar with using a pizza peel and stone, you can do that too. (Make sure your stone has pre-heated with the oven.) Sprinkle semolina flour on your peel, and shape crust on top of the peel. (The purpose of the semolina flour is to keep it from sticking to the peel as you slide it off the peel and onto the stone in the oven.)
Mix the sauce so it’s a homogeneous mixture before dribbling it all over the dough, then spread it all around with the back of a spoon. Add cheese, artichokes, onions, and corn. Place into preheated oven (if you’re using a cookie sheet), or shimmy pizza from peel onto pizza stone carefully. Bake for 10 minutes until crust is golden brown. Remove from oven, and let sit 2 minutes before cutting. Enjoy!
