Grilled Padrón Pepper Pizza
Inspired by Delancey
Makes enough for 2

1 recipe pizza dough
1 cup (approximately) pizza sauce
2 medium padrón peppers
1 large ear of corn, husks and silk removed
Olive oil
Kosher salt
2 handfuls of Parmesan cheese

Preheat your grill to medium-high.  Rub a bit of olive oil on the corn and peppers, then sprinkle with kosher salt.  Carefully place on the grill and cook, turning occasionally, until the peppers and the corn are blackened in spots.  You will want more color on the peppers than the corn and the peppers should be soft.  This process takes about 15 minutes.  Remove the vegetables and turn the heat on the grill up to high.

Once the vegetables are cool enough to handle, split open the peppers (don’t peel them!) and remove the seeds and membranes.  Thinly slice and set aside.  Cut the corn off the cob and set aside.

Dust a pizza peel with cornmeal or semolina flour.  Using your hands coax the dough into a nice thin circle (or the shape of your home state).  Working quickly and carefully, slide the dough on to the peel and then on to the grill.  Close the lid.  You want nice grill marks on the bottom but don’t allow it to overcook.  Depending on the heat of your grill, this can happen very quickly.  Using tongs, turn the dough over.  Spread the sauce all over the dough, scatter the peppers and corn over the surface and then sprinkle with the Parmesan.  Close the lid of the grill and cook for about 10 minutes, or until the edges of the dough are brown and the cheese is melted.  Remove and serve.

Tomato Sauce for One Pizza

1 15-ounce can diced tomatoes
½ tsp. kosker salt
Small pinch of sugar
½ tsp. dried oregano
8 basil leaves, sliced

Drain the tomatoes well.  Put all the ingredients in a blender and purée until smooth.