Like a boy scout I'm always prepared.
I keep a tool kit handy, an umbrella in my car, and I always always keep a gluten-free pizza crust tucked away in the freezer.
I try to keep one on hand to make CORN (clean out refrigerator night) pizzas. In a snap they can transform leftovers into a flavorful meal.
Over the fourth our friends made 7 lbs of mouth watering pulled pork. After a long hike through the Portola State Park redwoods, we devoured about 4 lbs making sandwiches, and later tacos. Back at home, we'd been pondering what to do with the leftovers when I spotted the pizza crust tucked away in the back of the freezer. "FIRE UP THE GRILL," I yelled to Patrick, "We're having pizza!"
Keeping true to the nature of CORN pizza, I located toppings in the refrigerator. I found the barbecue sauce and spread a thin layer over the crust. Then I sprinkled the shredded pork, and chopped up some green onions I had growing on the windowsill. I also found some leftover corn and Gruyere cheese. BINGO.
Patrick started the grill and we got a good char on the corn.
I removed it from the cob with a knife and sprinkled it on top of the pizza. A sprinkling of the grated cheese and onto the grill our pizza went.
Once the cheese had melted and the crust had just barely begun to char, we removed it from the grill. I gathered some parsley flowers from the garden and spread them atop the pizza. I could barely control myself. The smoky sweetness of the sauce, the saltiness of the pork, and the crunch from the cornmeal bottomed crust were just too much.
Sometimes our CORN inventions can be lackluster, but this was anything but! I'd make it again in a heartbeat! If I had another gluten-free pizza crust that is...
grilled pulled pork pizza with roasted corn
Author: charissa luke
Spoon barbecue sauce in an even layer on your favorite gluten-free pizza crust. Top with pulled pork, green onions, roasted corn, and cheese.
Preheat a grill to medium low heat. Transfer pizza crust directly to the grill. Cook for approximately 10 minutes until cheese has melted and the bottom crust has just begun to char.
This recipe is part of this month’s Let’s Lunch, a virtual get together of food bloggers around a central theme. This month, we made grilled dishes that are perfect for July's grilling weather. Before you go, check out my fellow lunchers’ posts below. And if you’d like to join us, go to Twitter and post a message with the hashtag #Letslunch, or post a comment below.
- Aleana's Home-made Ketchup, Relish & Mustard (BBQ-Friendly Condiments) at Eat My Blog
- Emma's Miso-Glazed Grilled Veggies and Polenta at Dreaming of Pots and Pans
- Grace's Working Mama’s Pork Tenderloin Bao at HapaMama
- Jill's Steven Raichlen Ribs Interview at Eating My Words
- Joe's Grilled Cabbage (and Smoky Cabbage and Udon Slaw) at Joe Yonan
- Lisa's BBQ Salmon with Tahini Dressing and Fresh Herb Salad at Monday Morning Cooking Club
- Lucy's Taj Ma Hog & Not-So-Secret BBQ Sauce at A Cook and Her Books
- Nancie's Thai Grilled Chicken Wings with Sweet Hot Garlic Sauce at Nancie McDermott
- Pat's Korean-Style Beef Shortribs (Kalbi) at The Asian Grandmother’s Cookbook
- Renee's Steamed Buns with BBQ Pork at My Kitchen And I