Grilled Corn and Okra Pizza

Ingredients

• 2 corn, husked
• 8 small okra pods
• 1 small red onion, sliced in 1/4-inch-thick rounds
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• 1 pound pizza dough, preferably whole-wheat
• All-purpose flour for rolling
• ½ cup barbecue sauce
• ½ cup shredded Cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons torn fresh basil
• 2 tablespoons chopped pickled jalapeño pepper

Directions

1. Preheat grill to medium-high.
2. Brush corn, okra and onion slices with oil; sprinkle with pepper and salt. Grill, turning occasionally, until charred, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut the corn kernels off the cobs, slice the okra and divide the onion into rings.
3. Meanwhile, roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured baking sheet.
4. Oil the grill rack. Carefully transfer the dough to the grill. Grill until puffed and the bottom is lightly browned, 1 to 2 minutes. Flip and spread barbecue sauce over the crust. Top with Cheddar, mozzarella and the grilled vegetables. Grill until the cheese is melted, 3 to 5 minutes.
5. Top the pizza with basil and jalapeños.