I just spent 20 minutes Googling Phillip Phillips. I’m kind of in love…with his new music video of course.

I went there and accidently Googled his girlfriend too. Is that weird? Probably.

If someone scrolled through my Google searches they would be a bit perplexed.

Things like “kristen cheats”, “criss cross music video”, “can’t wait to be king lyrics” and “labradoodle” come up. If you think about it, Google searches can really give you a sneak peek into a person’s mind.

And yes, I would like a labradoodle. I can’t even remember to water my plant though – this could be a problem.

I also may or may not have recently sang and danced to the entire song, “I Just Can’t Wait to be King”. I had to Google a small discrepancy in the lyrics.

“Grilled pizza” is another search you would find in my internet history. I was curious, gave it a shot and did not regret it.

Grilling your dough creates an unbelievably fluffy inside and crisp outside. Plus, those grill marks are pretty darn gorgeous.

Grilling pizza is SO much faster than baking it and you can keep the oven off in the heat of summer while still enjoying a fresh and wholesome pizza. Win, Win!

Roasting your corn to get a little caramelization is a must. The creamy goat cheese crumbles and spicy roasted poblano are a great combo for a salad, panini or pizza.

Mostly pizza.

I made this in the dark and therefore photographed it in the dark. Thank goodness for Photoshop!

Can I also take this moment to rave about charcoal grills? Love them.

The flavor packs a mean punch that you just can’t get with a gas grill. We used mesquite charcoal for this pizza and loved it.

Please grill yourself some pizza this weekend! And squeeze a zesty lime over the top…

Roasted Corn, Poblano and Goat Cheese Grilled Pizza

Ingredients

1 lb. pizza dough

1 cup frozen corn

1 tomato, diced

1/4 cup red onion, finely diced

2 small poblano or Anaheim peppers

1 clove garlic, minced

1/4 cup olive oil

2/3 cup crumbled goat cheese

1 lime, juiced

Directions

Sauté corn and onion for about 5 minutes, until onion is soft and corn is light brown. Meanwhile, place pepper on grill, turning occasionally. Let the skin blacken on all sides. Remove from grill and put into a paper bag for 5 minutes. Remove from bag, peel off the skin and remove seeds. Cut into strips. Combine tomato, onion, peppers and corn.

In a small pan, sauté oil and garlic on low for about 2 minutes. (Do not let the oil simmer or you will fry the garlic.)

Place dough on well oiled grill and let cook with lid on for 2-3 minutes, until it begins to bubble up. Remove from grill and top the grilled side of the dough with garlic olive oil, corn mixture and then goat cheese. Place pizza back onto the grill with lid closed and cook 3-4 minutes. You will be able to see the grill marks on the bottom.

Squeeze the lime over the top of the pizza and serve.

From the Little Yellow Kitchen,

Lauren