Charred Corn and Rosemary Pizza

Pizza crust

2 ears sweet corn

Cherry tomatoes cut in half

1 med onion

2 Tbsp olive oil divided

1 Tbsp sugar

2 Tbsp rosemary

2 cloves garlic minced

4 oz mozzarella

2 oz blue cheese


1. Preheat oven to 450 degrees. Shuck the corn and remove all silks still left. Rub the corn with olive oil and place on a grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from cob.

2. Thinly slice onions. Heat 1 tbsp olive oil on high heat in large skillet, when oil is heated, add slice onions. Cook for about 10 minutes constantly stirring them. The onions should start to brown. Reduce heat to medium and continue to cook onions for another 10 mins. Add a sprinkle of salt and 1 tbsp of sugar over onions. Continue to cook and scrape bottom of pan until the onions are a rich brown color. Set aside to cool slightly

3. Get pizza dough ready, brush the crust with olive oil. Sprinkle dough with garlic and rosemary, add corn, onions and tomatoes. Place blue cheese on pizza, sprinkle the top with mozzarella cheese. Put in oven and bake until cheese is melted and crust in golden brown, approx. 15 to 20 minutes.

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