Grilled Corn, Tomato, & Italian Sausage Pizza

Preparation

Precooking the corn and sausage on the grill adds a bit of additional smokiness to this height-of-summer pizza. The flavors of sweet corn and tomatoes are enhanced by the salty/fatty sausage a generous amount of savory pesto. I like to pop my ears of corn in the microwave for about 3 minutes, it jump starts the cooking, and makes the silk and husks come off together (no stray bits of silk to mess with)

1. Heat a grill on high to 600 degrees.
2. Lightly dust a Hexclad Hybrid Pizza Steel with flour. On a lightly floured work surface, gently stretch or roll the dough into a 12-inch round with a ½ inch border that is slightly thicker than the center. Transfer to the center of the pizza steel (do not preheat Pizza Steel) and reshape into a 12-inch round if necessary. Let rest while grilling corn and sausages, at least 15 minutes.
3. Brush corn lightly with oil and season with salt and pepper. Place sausages and corn on grill, and cook, covered, turning occasionally until corn is charred in spots, and sausage is cooked through, 10 to 12 minutes for corn, and 12 to 14 minutes for sausages. Remove and let cool slightly. Remove kernels from corn (you will need ¾ cup) and slice sausages ½ inch thick. Toss tomatoes with 1 tablespoon oil, salt, pepper and oregano. 
4. Spread the pesto over the crust, within the border. Brush border with oil. Top pesto with the cheese, then sausage, tomato mixture, and corn. 
5. Transfer the pizza on the Pizza Steel to the grill, cover, and bake 5 minutes (the temperature will drop to around 500 degrees, don’t worry). Rotate pizza. Reduce heat to medium, and continue to bake until the cheese is bubbling and the crust sounds hollow when tapped, 2 to 4 minutes more (Check after 2 minutes The bottom crust should have some blackened spots but not be completely burnt). Remove pizza to a work surface and cool for at least 5 minutes. Sprinkle with basil, and serve.