Grilled Sausage and Corn Pizza

Directions

1. In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the water and sugar mixture and let rest, without mixing, for 5 minutes. Using a fork, stir in the olive oil and sea salt. Add 250 mL (1 cup) of the flour and stir until the mixture is sticky. Add 125 mL (1/2 cup) of the flour and knead to incorporate. Transfer the dough onto a floured work surface and knead the remaining 60 mL (1/4 cup) of the flour into the dough. Knead for 5 to 7 minutes, until the flour is fully incorporated and the dough is smooth (sprinkle with a bit more flour if the dough becomes sticky during the process). Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for 60 minutes.
2. Oil the grate of a barbecue and preheat to high. Grill the sausages and ears of corn until cooked through. Let cool for a few minutes, then slice the sausages and remove the corn kernels from their cobs. Set aside.
3. Place a pizza stone on the bottom rack of your oven. Preheat the oven to 260 °C (500 °F) for at least one hour to thoroughly heat the stone.
4. Divide the pizza dough into two portions. With floured hands, press down and gently stretch each ball of dough into a 25-cm (10-in) circle. Place the prepared pizza crusts onto squares of parchment paper.
5. In a small bowl, combine the pesto and minced garlic. Brush each pizza crust with pesto, then top with pieces of cheese, sliced sausage and corn.
6. Carefully slide one of the pizzas (with the parchment paper) onto the heated pizza stone. Bake for 7 minutes, or until the pizza is golden brown. Remove and bake the second pizza following the same instructions.
7. Garnish the pizzas with fresh thyme and serve immediately.

Note: Use store-bought pizza dough to make this recipe quickly and effortlessly.