Grilled Pizza with Fresh Corn, Pancetta and Gouda

(Makes 2)

Ingredients:
1 cup shredded Gouda cheese
1 cup fresh scraped cooked corn*
1 red pepper, sliced julienne
1 Poblano chili pepper, roasted, seeds removed, sliced julienne
6 slices pancetta, cooked crisp
1 bunch scallions, chopped
2 tablespoons olive oil
2 tablespoons cilantro, chopped
Cracked black pepper

2 pizza shells

Method of Preparation:
1. Preheat grill until hot.
2. Divide the cheese between the two shells and then add the corn, peppers, pancetta, and scallions. Place pizzas on the grill for 5-7 minutes, until edges are browned and crisp, being careful not to burn.
3. Sprinkle the cilantro on top and drizzle with the olive oil.  Add some cracked pepper and serve.

*Note:  One medium-sized ear of corn yields about 1/2 cup of kernels.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These Grilled Pizza recipes by Chef Roger Dwyer were broadcast the week of June 22, 2009.