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Grilled Pizza with Fresh Corn, Bell Pepper, Pancetta, and Fontina Recipe

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Grilled Pizza with Fresh Corn, Bell Pepper, Pancetta, and Fontina
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Ingredients
16
Count
Nutrition
1548
Calories
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Ingredients:

Directions:

  1. Prepare grill: Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquets. Light briquets. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)
  2. Remove plastic wrap from 2 pieces of rolled-out pizza dough (if grill is not large, work with 1 piece at a time, keeping remaining piece chilled) and lightly brush dough with some oil. Trying not to stretch dough, carefully transfer it oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some oil. When grilling pizzas, rotate them if one side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of Fontina, corn, bell pepper, poblanos, pancetta, or bacon, and scallions. Grill pizzas, covered, about 5 minutes more, or until undersides are golden brown and cheese is melted.
  3. Top pizzas with coriander and cut into wedges.
  4. To make pizza dough: In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic 5 to 10 minutes.
  5. Alternatively, dough may be made in a food processor. Proof yeast as described above. In food processor process yeast mixture with 1 3/4 cups flour, cornmeal, and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or more flour, 1 tablespoon at a time, if too wet, and knead dough by processing 15 seconds more.
  6. Put dough, prepared by either method, in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Form dough into 4 balls. Makes enough dough for four 10-inch thin-crust pizzas.
  7. To roll out pizza dough for grilling: Lightly brush a baking sheet with olive oil. On a lightly floured surface roll out 1 ball of dough 1/8 inch thick (about 10 inches in diameter). Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap. Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet. Wrap baking sheet with more plastic wrap to ensure that dough is completely covered. (Chill dough until firm, about 1 hour and up to 4 hours.)
  8. To roast peppers: Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches form heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1547.85 Kcal (6481 kJ)
Calories from fat 754.17 Kcal
% Daily Value*
Total Fat 83.8g 129%
Cholesterol 216.03mg 72%
Sodium 4821.14mg 201%
Potassium 910.51mg 19%
Total Carbs 133.07g 44%
Sugars 9.43g 38%
Dietary Fiber 10.04g 40%
Protein 66.76g 134%
Vitamin C 102.5mg 171%
Vitamin A 2.4mg 79%
Iron 47.9mg 266%
Calcium 832.7mg 83%
Amount Per 100 g
Calories 232.42 Kcal (973 kJ)
Calories from fat 113.24 Kcal
% Daily Value*
Total Fat 12.58g 129%
Cholesterol 32.44mg 72%
Sodium 723.93mg 201%
Potassium 136.72mg 19%
Total Carbs 19.98g 44%
Sugars 1.42g 38%
Dietary Fiber 1.51g 40%
Protein 10.03g 134%
Vitamin C 15.4mg 171%
Vitamin A 0.4mg 79%
Iron 7.2mg 266%
Calcium 125mg 83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.1
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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