Corn Tomato Shisito Pepper Pizza
makes 2–10 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.