Grilled Corn and Chipotle Pesto Pizza with Queso Fresco

Sauce ingredients:

Chipotle Pesto 4 chipotle peppers in adobo, remove seeds for less heat if desired

1/2 cup fresh cilantro

1/2 cup fresh basil

3 tablespoon pine nuts

2 cloves garlic

1/2 cup queso fresco, crumbled

1/3 cup olive oil salt and pepper, to taste

Pizza + Toppings 1 batch of dough:

1 ½ cup frozen or fresh corn

1 red pepper

1 onion, peeled and quartered

2 jalapeno peppers

1 tablespoon olive oil

1 tablespoon butter, softened

1 glove garlic, minced or grated

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups sharp cheddar cheese, freshly grated

8 ounces queso fresco, crumbled

1 1/2 cups cheery tomatoes, quartered

1 avocado, diced

Fresh cilantro, for garnish

Prepare dough 1-2 hours ahead of time. Preheat grill to the highest setting. Place corn, chopped onion, chopped jalapenos on baking sheet toss with olive oil salt and smoked paprika and black pepper. Roast in 425 oven for 15 min. While the corn onions and peppers are cooking make the pesto. In the bowl of a food processor combine the chipotle peppers, cilantro, basil, pine nuts and garlic. Pulse until combined and add the crumbled queso fresco. With the machine running stream in the olive oil and then season with salt and pepper. Remove the veggies from the oven. Allow the vegetables to cool 5 minutes. Preheat grill to med/high. Divide the dough in half and form into the shape you desire. Place on grill until grill marks appear and dough looks mostly done. Flip and evenly spread the pesto over top of both pizzas and then place the veggie mix over top both pizzas. Evenly distribute the cheddar cheese between both pizzas and an even amount of queso fresco. Close the grill lid and cook until cheese is golden and bubbly. Remove and cover each pizza with the chopped cherry tomatoes, diced avocado and fresh cilantro.