Can we talk about how there are few things in the world better than a good slice of pizza? It ranks right up there with a great kiss, puppy breath, and realizing that top you have been wanting from Free People just went on sale. We have been known to have pizza night once a week because lucky for me, I married a fellow pizza connoisseur who is equally obsessed. And I'm about to change the game on your regular ole pizza with my farmer's market smoked sausage and corn pizza!
Y'all...holy cow was I surprised at the flavor combination the first time that I made this pizza. It was love at first bite. I knew I had to make it for you and share the recipe because one shouldn't keep this kind of deliciousness to themselves.
I do have a confession though...I tried a new technique because I read a fellow blogger who did this and thought hey that's genius...and maybe it is, but I did not feel so genius after trying it. I put my pizza stone right on my grill to recreate a wood burning oven effect and instead broke my pizza stone right in half (sigh). It seemed so brilliant, maybe it was just my stone...or maybe it was just me.
Anyhow, I thought I'll just slide my pizza right onto the grates like I normally do, no biggie...except I couldn't get it off the baking sheet...(another sigh), then I thought, ok I can do this, I'll just put the baking sheet with the pizza on top right on the grill. Which would have worked brilliantly if I had turned the heat down a smidge, but instead I burnt the heck out of the bottom of the pizza...(big sigh again)
There might have been a curse word, me flying in and out of the house like a mad woman, Canean trying to help, but not really being able to, all because I had to photograph this pizza AND it's my favorite new pizza...so I was majorly bummed that it wasn't going to be perfect. I have told you about my need for perfection when cooking right? I give myself little room for mess ups...it can be a problem.
Bottom line is, we still ate the pizza and I still photographed it because the top looked completely normal, but just know that even food bloggers make mistakes and it's ok, you learn.
But enough of my rambling...here's the recipe and don't be scared of the burnt crust...I was an idiot.
- Prepared Whole Wheat Pizza Dough (you can get this at Trader Joe's or Whole Foods or sometimes in your grocery's freezer section, that way all you have to do it roll it out.) If you wanted to make this gluten free, a cauliflower crust would be delicious also or you can make your own whole wheat crust, but store bought is a great timesaver for weeknight meals.
- Marinara or Pizza Sauce (feel free to make your own also)
- Smoked Spicy Sausage (I get mine at the farmer's market, but you could totally use Andouille or Chorizo for this also)
- 2 Ears of Corn (Grilled and cut off the cob)
- 3 Green Onions
- Italian Blend Shredded Cheese
- Burrata Cheese (which is basically cream filled fresh mozzarella...yeah it's delicious.)
- Let dough sit at room temperature as long as the directions say (about 30 minutes.)
- Chop your sausage into small cubes and sauté in the pan until cooked.
- Grill Corn and Cut off of the cob.
- Dice your green onions.
- Roll out to about the dough to desired thickness.
- Top dough with a thin layer of marinara sauce.
- Then add about a 1/2 Cup of the shredded cheese.
- Add your Corn, sausage, and green onions in that order.
- Break up your burrata cheese into small balls and add to the top of the pizza.
- You can either at this point place your pizza right on the grates of the grill on about 350-400 degrees and grill for about 15 minutes until cheese has melted and crust has risen or you can bake in an oven at 400 degrees for 20 minutes until pizza is done.
I promise that you should make this pizza, in fact I have never been more adamant about you making a recipe. The flavor of the smoky sausage and the sweet corn is just the best.
I basically need you to make this pizza, tag me in a picture of it, and tell me how you like it so I can see that you made it successfully and learned from my mistakes.