Blistered Corn, Asparagus & Pesto Pizza

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• Step 1

  Preheat the grill.

• Step 2

  Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off, then cut the remaining stalks into 1⁄4-inch pieces. Reserve both for topping.

• Step 3

  Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

• Step 4

  Spread the entire surface with the pesto. Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.

• Step 5

  Finish grilling the pizza. Remove from the grill, sprinkle with the red pepper, and season with salt and black pepper. Slice and serve immediately.

• Step 6

  Basil Pesto
  Makes 1 ½ cups

  Place all the ingredients in a food processor and process until smooth. Taste and adjust the salt and pepper if necessary. This will keep, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months

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