Click here for directions to make the pizza dough

Make the Corn Hummus

• In the Instant Pot, canned chickpeas with liquid, garlic, frozen corn, bay leaf, onion, and seaweed. Stir. Close lid. 
  3 cans chickpeas with liquid, 2 cloves garlic , 1 cup frozen corn, 1 bay leaf, 1 medium Spanish onion, 2 strips dried seaweed 
• Pressure cook on high in instant pot for 12 min. When it is finished, allow it to vent naturally.
• When it is done venting, open the lid and remove the bay leaf and onion. Place a strainer in a large bowl (so you can save the liquid stock) and drain the beans in the strainer. 
• Then, put the beans back in the silver Instant Pot. Put the silver inner pot in the instant pot outer shell.
• Pour 1 cup of bean stock in the instant pot with the beans.  1 cup bean stock
  1 cup bean stock
• Then, add the juice of one large lemon.
  1 large lemon 
• Add tahini and olive oil.
  3/4 cup tahini, 1/2 cup olive oil 
• Use an immersion blender to blend until smooth with a few chunks of corn. Add the seasoning. Stir to combine. 
  2 tbsp Mediterranean sea salt, 1 tbsp cumin
• Keep warm in the Instant Pot until ready to spread on pizza.

Make the Corn Sauté

• On the stove, heat a skillet to medium. Add 1 tbsp olive oil.
  1 tbsp olive oil 
• Add the shallot in first, saute for 1 minute. 
  1 large shallot   
• Add the poblano, saute for 2 min. 
  1 poblano pepper 
• Add the 2 cups frozen corn. Saute for 4 min. 
  2 cups frozen corn 
• Add the seasoning. Stir. 
  2 tsp coriander, 1 tsp cumin, 1 tsp red pepper flakes, 1 tsp dried oregano, 1/4 tsp Mediterranean sea salt
• Remove from heat. Fold in cilantro. Add juice of 1 lemon.
  1 cup fresh cilantro , 1 large lemon 
• Set aside until ready to top the pizza.

Heat the Grill

• Heat the grill with the pizza stone inside it to medium high.

Assemble the Pizza

• Tear a piece of parchment paper large enough to hold your crust. Place it on the pizza peel.
• Roll out the pizza dough. Make your crust as thin or thick as you prefer. I usually do a thin crust. Thicker crusts will take longer to cook. Place your crust on the parchment paper.
• Spread the corn hummus as your base "sauce." Then, layer the corn sauté on top of the hummus.
• Place the cherry tomatoes on top of the pizza. 
  1/2 pint cherry tomatoes 
• Roughly chop 1/2 a bunch of kale. Spread on top of the pizza crust.
  1/2 bunch kale
• Drizzle 1 ½ tbsp olive oil over kale and pizza dough.
  1 ½ tbsp olive oil  
• Take your pizza out to the grill using the pizza peel as a tray. Gently slide it off of the parchment paper onto the pizza stone.
• Grill at medium high for 6-8 minutes. Watch closely, grill time will vary.
• Remove from grill. Sprinkle ¼ cup pine nuts onto top of pizza. Use a fork to place some pickled red onions onto top of pizza (optional).

  Enjoy!
  1/4 cup pine nuts