Instead of tomato sauce, why not try this sweet and tangy puree of basil, corn, and cheese?
(Photo credit: marthastewart.com)
15 oz store bought pizza dough
1 ⅓ cups corn kernels
½ oz parmesan cheese grated
¾ clove garlic minced
4 tablespoons extra virgin olive oil
2 small tomatoes thinly sliced
4-6 oz mozzarella thinly sliced
½ cup fresh basil
Let dough sit in its package at room temperature for 4 hours.
Puree corn, parmesan, 2 tablespoons oil, garlic and ½ teaspoon salt in the food processor until smooth with small chunks.
Spread remaining oil on the pizza pan. Place dough on the pan and stretch to fit. Turn and coat the other side with oil as well. Let rest for an hour.
Restretch the dough so it reaches the edge of the pan and is of an even thickness.
Preheat the grill to medium. Spread sauce on dough and top with tomatoes.
Season with salt and top with mozzarella.
Cover grill and cook until toppings are warmed through and dough is cooked, 10-12 minutes.
Top with basil and serve.