By Isabel Minunn
1 store bought pizza dough - your favorite
1 tablespoon olive oil
2 large fresh sweet corn cobs
1 medium size leek
2 cloves of garlic
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ pound Gruyere cheese
1 cup fresh Ricotta cheese
2 tablespoons fresh chives - chopped
Remove husk from corn ears. Place corn on grill or any open flame and slightly char all sides. Cut kernels off the cob and set aside.
Cut the tender light green to dark green parts of the leek into 1/8 inch rounds. Separate leek rounds and place them in a bowl of water to clean. Remove leeks with slotted spoon so sand and dirt remains on bottom of bowl.
Add olive oil to large skillet and cook leeks on medium low heat until they start to soften. Add garlic, parsley, corn, salt and pepper, stir to combine and cook for another minute or two.
Sprinkle the shredded Gruyere cheese onto the inner circle of the prepared pizza dough. Top off with corn and leek mixture. Dollop Ricotta cheese evenly around and sprinkle with fresh cut chives.
Place in preheated oven and bake for another 10 minutes or until cheese has melted and crust is a nice golden brown.
Remove pizza from oven, let cool slightly before slicing.