• Ingredients: 23
  • Serves: 2

Grilled pizza with fresh corn, bell pepper, pancetta, and fontina with *available at mexican markets and some specialty produce markets.


  • 2 balls pizza dough, rolled out and chilled
  • olive oil for brushing dough
  • 1 1/2 cups coarsely grated Fontina, preferably Italian
  • 1 cup fresh corn
  • 1 red bell pepper, chopped fine
  • 2 poblano chilies* if desired, roasted
  • 6 slices pancetta or bacon, cooked until crisp
  • 1/4 cup chopped scallions
  • 1/4 cup packed fresh coriander leaves, washed well and spun dry

For pizza dough:

  • *available at Mexican markets and some specialty produce markets


  • 2 tbsps. butter
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Gruyère cheese
  • 1 tsp. minced fresh thyme
  • 1 tsp. minced fresh sage

For brioche toasts

  • *available at some specialty foods shops and by mail order from American Spoon Foods, tel. 222-5886
  • **available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. 247-2458


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


Prepare grill:

  1. Step 1 Open vents in lid and bottom of kettle grill and put 25 briquets on 2 opposite sides of bottom, leaving middle clear.
  2. Step 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.

    For this step you will need

  3. Step 3 Trying not to stretch dough, carefully transfer it oiled side down, with your hands to rack of grill.
  4. Step 4 (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.

    For this step you will need

  5. Step 5 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.
  6. Step 6 Flip crusts over with 2 metal spatulas and top each crust with half of Fontina, corn, bell pepper, poblanos, pancetta, or bacon, and scallions.

    For this step you will need

  7. Step 7 Grill pizzas, covered, about 5 minutes more, or until undersides are golden brown and cheese is melted.

To make pizza dough:

  1. Step 8 In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes.
  2. Step 9 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.

    For this step you will need

  3. Step 10 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.
  4. Step 11 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.

    For this step you will need

  5. Step 12 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.

    For this step you will need

To roll out pizza dough for grilling:

  1. Step 13 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).

    For this step you will need

  2. Step 14 Brushing off excess flour, transfer dough with your hands to baking sheet and cover surface completely with plastic wrap.
  3. Step 15 Repeat procedure with remaining dough balls and plastic wrap in same manner, stacking rolled-out pieces on top of one another on baking sheet.

    For this step you will need

To roast peppers:

  1. Step 16 Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 8 minutes.
  2. Step 17 (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.
  3. Step 18 Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.