Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

recipe adapted from Martha Stewart Living

 Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

Homemade Whole Wheat Pizza Dough*

1 1/3 cups corn kernels (from 2 ears)

1/2 ounce Parmesan cheese, grated (1/4 cup)

3/4 teaspoon minced garlic (from 1 medium garlic clove)

4 tablespoons extra-virgin olive oil, divided

Coarse salt

2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)

4 to 6 ounces mozzarella, thinly sliced

1/2 cup fresh basil leaves

cooking spray

*For the pizza dough: in a small bowl, combine 1 package of active dry yeast with 1 cup of warm water.  Set aside for about 10 minutes or until creamy.  In a large bowl, combine 2 cups whole wheat flour, 1 tsp salt,  and 1/4 c. wheat germ.  Mix well.  Make a well in the center of the mix and add 1 tbsp honey.  Pour yeast water in the center of the well and mix well.  Cover and set aside near a warm window for up to an hour to allow dough to rise and nearly double in size.

Meanwhile, puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.

Remove pizza dough from bowl and roll out on a well floured surface.  Prick rolled dough with the tip of a fork several times to allow steam to pass through.  Spray surface of dough with cooking spray to prevent sticking.

Preheat grill to medium.  Grill dough fork pricked size down until it starts to bubble and light grill marks are seen.  Then, remove from grill, flip dough and spread corn mixture on cooked side, and top with tomato slices. Season with salt, and top with mozzarella.

Return to grill, cover and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.