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Grilled Corn, Cauliflower & Avocado

Grilled corn, cauliflower & avocado pizza

Grilled corn, cauliflower & avocado pizza

Grilled corn, cauliflower & avocado pizza

Roasted spicy cauliflower, grilled corn, crumbled feta, heirloom cherry tomatoes, avocado, Greek yogurt, hot sauce



Ingredients: 1 ball of dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper 2 ears of corn, shucked & cleaned 1 small head of cauliflower, broken into florets ¼ cup Greek yogurt drizzle of hot sauce ½ cup crumbled feta 1 teaspoon red pepper flakes ½ teaspoon chili powder ½ teaspoon garlic powder 1 avocado, sliced ½ cup cherry tomatoes, halved (the more colorful the better) pat of butter

Directions: Preheat your oven to 425° F, and start up your grill (we use a charcoal grill, but gas works great too). Rub your ears of corn with a generous amount of butter, plus ½ teaspoon of red pepper flakes, and some salt & pepper.

If you like your corn to get super browned, leave it uncovered, otherwise you can wrap it in some foil. When the grill is hot, lay the ears in the center and grill them until they are brown on all sides. Take them off and let them cool before you slice the kernels into a bowl.

Next, toss your cauliflower with the rest of the red pepper flakes, plus the chili powder, garlic powder, a bit of olive oil, and some salt & pepper. Roast them on a baking sheet for about 15-20 minutes, until they are tender and golden brown.

Increase your oven temperature to 550° F, and begin to prepare the dough using the instructions on the right. When your oven is hot, bake your dough for a minute, and then take it out and brush it lightly with olive oil.

Next, spread a thin layer of Greek yogurt over the pizza, followed by the corn kernels. Add the cauliflower, avocado & tomatoes and sprinkle with the crumbled feta. Drizzle a couple squirts of hot sauce across the pizza, and pop it in the oven. Bake until the cheese is melty and the crust is golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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