1 dough balls (10-14 oz)
4 oz whole milk mozzarella, shredded
4 oz Monterey jack, shredded
1 corn on the cob
1 medium red bell pepper
1 tablespoon butter
1 6-8oz steak
For the salsa:
1 ripe mango, peeled and diced
1 Serrano pepper, diced
1 tablespoon lime juice
1 teaspoon cilantro, chopped
1 teaspoon garlic, chopped
1 tablespoon agave nectar or sugar
1 teaspoon apple cider vinegar
Pinch of sea salt
Stainless steel bowl
12-inch cookie sheet or pizza pan
Favorite BBQ sauce
Start a barbecue grill on medium heat with either coals or gas. Baste corn with butter, wrap in foil and place on a section of the grill with indirect heat. Repeat this method with the bell pepper. Make sure all sides are cooked evenly. Place steak on the grill, drizzle olive oil, salt & pepper and cook to medium. Remove steak, corn and bell pepper from grill; allow them to slightly cool.
Slice steak thinly and toss in a light BBQ sauce, if desired.
Trim the corn; peel and chop the bell pepper. Add all salsa ingredients to bowl, add the bell peppers and corn; mix together well.
Shape and stretch dough, on a floured surface, into a 12-inch circle.
Place grill on low heat. Sear dough on grill for 30 seconds or until grill marks are visible. Carefully remove pizza dough from grill and place on a floured surface or pizza peel.
Sprinkle mozzarella on pizza and add sliced steak. Quickly place pizza back onto grill and close lid for 30 seconds. Remove lid and check bottom of pizza. If dough has valve grill marks, transfer pizza to a 12-inch cookie sheet or pizza pan. Replace lid and continue cooking for 20 seconds.
Take pizza off of grill and cut into 6 slices. Add Monterey jack and fresh mango salsa over the top and serve immediately.
Check out Maxim's 11 Rules of the Grill.