Corn Tomato Shishito Pepper Pizza

Corn Tomato Shisito Pepper Pizza // shutterbean

New post! Corn Tomato Shishito Pepper Pizza

Ever since I made the Grilled BBQ Chicken Pizza a few weeks ago, I haven’t stopped thinking about all of the possible pizza combinations I’d like to attempt this summer. Confession: I have a separate google doc for that endeavor.  I wonder how well my grill will work during the winter….when I’m standing out in the rain with umbrella. I think the crunch and crisp of a grilled pizza is definitely WORTH IT. That reminds me…I need a good pair of rain boots.

Corn Tomato Shisito Pepper Pizza // shutterbean

I bought shisito peppers at the market with the sole intention of grilling them so they’re salty, supple and smokey. Have you had blistered shisito peppers? They’re exceptional!  But then I thought…wait can we make a whole meal out of them? I mean…if we eat enough, then YES. But why don’t we take them to the next level and PUT THEM ON A PIZZA.

Corn Tomato Shisito Pepper Pizza // shutterbean

So, I did just that. We exploit summer’s bounty and we add fresh corn, tomatoes and basil. There are several slices of garlic nestled into the cheese to pump of the flavor. And we finish with a squeeze of lime to brighten it up. Oh and I totally #putaneggonit !  Because #WHYNOT

And we’re off!

We start with my favorite no knead pizza dough.  Start the dough at least two hours before you’re ready to make the pizza on the grill. If need be, you can put the dough in the fridge to stop the rising and then let it warm up to room temperature for about 30 minutes before you’re ready to grill.

Corn Tomato Shisito Pepper Pizza // shutterbean

The recipe for the dough makes 4 ten inch pizzas.

Corn Tomato Shisito Pepper Pizza // shutterbean

But the toppings here are for TWO pizzas.  You can make two large pizzas… or you can have a party and make 4.

It’s especially nice when you have someone who likes something you don’t GIVE THEM THEIR OWN PIZZA.

I obviously have strong feelings about this. #pickyeaterchild

Corn Tomato Shisito Pepper Pizza // shutterbean

First item of business is to grill our shisito peppers. Put them in a bowl, add glug of olive oil on top and season liberally with salt and add a little fresh cracked pepper to the mix.

Corn Tomato Shisito Pepper Pizza // shutterbean

To get your grill ready for pizza grilling, one side must be super hot and the other side a low-medium.

Put the peppers on the high side.

Corn Tomato Shisito Pepper Pizza // shutterbean

Toss them around on the grill. They were large enough to not fall through my grates!  After a few minutes they are nicely blistered & charred. Put them in a bowl. Let cool and then chop them up.  Make sure you take the stems off.

Corn Tomato Shisito Pepper Pizza // shutterbean

And we grill the PIZZA.

Sometimes I like to add a little olive oil to the top of the dough. Totally not necessary, but why NOT?

Corn Tomato Shisito Pepper Pizza // shutterbean

After 4-5 minutes the dough will release from the grates and have a little char on it.

We flip it over…and we TOP IT. I’m learning that it’s easiest to do this off the grill.

I used a broiler pan because if you ask your husband to bring you out a baking sheet, that’s what he brings you. ๐Ÿ™‚

Corn Tomato Shisito Pepper Pizza // shutterbean

And we GRILL.

Corn Tomato Shisito Pepper Pizza // shutterbean

At this point I was like….maybe I should put an egg on it?

Corn Tomato Shisito Pepper Pizza // shutterbean

SO I did!!  In hindsight, I probably should have done it a little sooner because the bottom got a little charred.

But OMG IT WAS THE BEST DECISION I’VE EVER MADE.

Corn Tomato Shisito Pepper Pizza // shutterbean

After the pizza comes off the grill, squeeze from fresh lime on there. It makes the flavors POP.

Corn Tomato Shisito Pepper Pizza // shutterbean

Look at those roasted tomatoes!

Corn Tomato Shisito Pepper Pizza // shutterbean

Cut into that bad boy!

Corn Tomato Shisito Pepper Pizza // shutterbean

This might be my new favorite pizza!

Corn Tomato Shisito Pepper Pizza

makes 2โ€“10 inch pizzas

  • no knead pizza dough (use half to make 2 pizzas)
  • 1 lb. shisito peppers
  • 2 glugs olive oil
  • sea salt & fresh cracked pepper
  • 2 cups mozzarella cheese
  • 2 cloves garlic, thinly sliced
  • 1 cup fresh corn (from about 1 ear)
  • large handful cherry tomatoes
  • 1/3 cup goat cheese
  • 5-6 fresh basil leaves, roughly chopped
  • fresh lime juice, for serving
  • egg, totally optional but super exceptional

Preheat grill, making sure one section is on high and the other is at medium heat.  In a medium bowl, toss shisito peppers with 1 glug olive oil, a generous sprinkling of sea salt and fresh cracked pepper. Place peppers onto hot side of grill and cook, tossing occasionally until skins are charred and blistered, about 4-5 minutes.  Remove from heat, let cool slightly and then chop peppers, making sure to remove stems. Set aside.

Shape each pizza into a 10 inch round and place on the hot section of the grill. Cook pizzas for 3-4 minutes (dough should not stick) and flip pizza over. Move pizzas over to cooler side of the grill and top each pizza with half mozzarella, grilled shisito peppers, garlic, corn, tomatoes and goat cheese. Cover grill and cook pizzas for 7-9 minutes, or until crust is browned and cheese has melted. Take pizza off of the grill, top with a generous squeeze of lime juice and serve.

If you’d like to put an egg on your pizza, place the cracked egg in the center after topped pizza has been on the grill for about 2 minutes.  The grill will create an “oven-like” environment and the egg should steam on top. You might need to cook the pizza for additional time. Just make sure you don’t burn the bottom.

  • Averie @ Averie Cooks

    I’ve had those peppers but I had no idea what their name was! I just call them wrinkly peppers ๐Ÿ™‚ Thanks for the pepper lesson! Gosh this looks like my kinda pizza! Lots of veggies and texture. Pinned!

  • Bri | Bites of Bri

    Love this pizza combination! I’m making your other grilled recipe later this week ๐Ÿ™‚ And, my husband totally does things like that too…Sometimes funny, sometimes not.

    • Tracy

      I suppose it would be like me getting the wrong kind of wrench or something!

  • Laura @ Raise Your Garden

    I had no idea shisito was a type of pepper. Glad I don’t have to said “shisito” ten times fast though!

    This pizza looks so good, ” crunch and crisp” pizza on the grill, looks devine!!!

  • Marie

    This is the summer pizza of my dreams!!! What a beauty!

  • kim

    Casey may be on to something….the broiler pan may be just what the other side of the pizza needs to keep from getting charred while the egg cooks. If you kept the pizza on the pan, the holes in the broiler pan would allow grilled flavor but elevate the crust from the direct grill heat. Looks absolutely delicious! Beautiful photos.

  • shelly

    shutterbeaaaaaaan come grill for me!!!!! in all seriousness, i just bought a little charcoal grill and i need to attempt to cook things on it. i’m envious of your grill skills!

  • Honora

    this looks super yummy, we love grilling pizzas! as a side note grilling works great year round! some of my husbands favorite times to grill are in a sudden summer down pour(he wears an outback hat)and in blizzards(we live in an area that gets close to 300 inches of snow annually) ๐Ÿ™‚

    • Tracy

      WOW!! I bet it’s nice to grill in the snow. It must be so quiet and peaceful (and FREEZING!).

  • Allyn

    I made your zucchini and corn pizza recently and holy crap, yes please and THANK YOU (http://girlnamedallyn.wordpress.com/2014/07/09/corn-zucchini-lime-pizza/). I still have half of the dough left in the freezer, so… I’m thinking this needs to happen next week. YES

  • Libby

    I don’t have a grill. And I haven’t really felt the need for one until this summer when everywhere I look it’s grilled pizza!! I want it!!

  • Julia

    Tracy you rule the pizza game!

  • joy the baker

    i’m so happy you put those pepped on pizza!

  • joy the baker

    i meant PEPPERS. stupid.

  • aida mollenkamp

    Um, you just put all my favorite summer flavors in one place — high fives!

  • Cindy

    I like your pizza style!

  • Taylor

    Putting an egg on my next pizza. And also grilling it!

    xoxo
    Taylor

  • Heather

    I grill pizza often but have never figured out how to get the dough onto the grill without the situation turning stressy and yelly and holey-doughy. Any tips? (Besides “stop doing that to yourself, dumb@$$)

  • Dona

    I wanted to get Shistos at the market on Saturday but didn’t because I couldn’t think of something interesting to do with them, now I have it! Looks awesome! Grilled pizza always reminds me of “Everyday Food”. The first time I grilled pizza was the California pizza recipe they featured years ago. Changed my(grilling)life! Boy I miss that mag.

  • Lia : Tangerine Canteen

    I love this but i’m still to try that pizza dough recipe – why? I dunno! I think i’m just scared of any dough!

    We have the worst selection of chillies & peppers in the UK, that I don’t even know what these are, so i’m off to google but a grilled pizza works for me on so many levels!

  • Ella

    I just like to grill everythaaang. Looks delish, girl, thanks for sharing!
    http://www.youtube.com/sparklesandsuch26

  • Brandon @ Kitchen Konfidence

    This looks incredibly delicious, and I love the addition of shishito peppers.

  • Amy @ Thoroughly Nourished Life

    This looks like all my summer fantasies rolled into one! Can’t wait for our grill to become reality (still waiting for the house to be built) but I am saving up all my grillin’ ideas in a document (#nerdalliance) for when the summer days return and our backyard is a reality!
    And you should totally put an egg on it! Life is too short, so #WHYNOT

  • Katie

    I want this now!!! That runny yolk though, so good!

  • Medha @ Whisk & Shout

    Individual pizzas are just great because mini things are the best. I’ve never had shisito peppers but they look sooo good, especially after sitting on the grill ๐Ÿ™‚

  • Katie | The Surly Housewife

    I’m drooling. This looks so good. Anything with goat cheese as a special place in my heart. We are having pizza tonight too (not as fancy as this of course ๐Ÿ˜‰ ) but I can’t wait now!!

  • Hannah

    I love adding an egg to my pizzas…so good!

  • adie (adiecakes)

    Shishito peppers!! I had them once (blistered, obvi) at a restaurant, and for like a year I could.not.stop thinking about them. When I saw them at my local market for the first time ever I immediately picked them up, went home, blistered the whole pack and ate the entire thing myself with some homemade aioli. I regret nothing!

    This pizza looks amazing!

  • Mercedes

    You should make a new section called “#putaneggonit” I would LOVE to see what else we can crack eggs onto – more than just pizzas! Love your site and your style. Your pictures and food look amazing. =] Keep up the fantastic work!

  • Dixya @ Food, Pleasure, and Health

    i used eggs on pizza for the first time with bacon – it was a dream come true..sorry for going off topic. Those blistered peppers sounds awesome, I will have to give grilled pizza a try soon.

  • Lori

    This pizza looks awesome! I love your site and listening to the Joy the Baker podcast!

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    I’m hosting a pizza making party tomorrow and I am definitely going to make this! I grew shishitos this year and just harvested them today!

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  • Leanne S

    Dumb question. The recipe says to make one side medium-low and the other high, but both the peppers and the pizza go on the high side?

  • Julie

    Only 8 years late to this recipe.. it’s been on my Pinterest board for ages! (Well, years…) and I have a fall goal to work my way through the recipes I’ve been saving. We just got a haul of cherry tomatoes from my husband’s colleague, so this one is finally up for Pizza Fri this evening. Can’t wait to try it as one last hoorah for summer!

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