Place your baking steel in the center of your grill and preheat your grill and baking steel to 500 degrees. (For our grill, this is high heat with all three of our burners on)

Allow your baking steel to heat for 20-30 minutes while you make your pizzas

To begin making your pizzas, divide your dough in half and shape into two even-sized balls. Gently, working with a rolling pin on a lightly flowered surface, roll your dough out into a circle about 1/4 thick. It doesn't have to be perfectly round. Just make sure it's even. Then transfer to a piece of parchment paper.

Add about 1/4 cup of tomato puree to each pizza and spread evenly. Sprinkle with a little salt and pepper.

Meanwhile, in a small bowl add the ricotta cheese and about 2 tbsp of olive oil and a sprinkle of salt/pepper. Mix well and then add generous "dollops" of cheese onto each pizza. Again, it doesn't have to be perfect. Feel free to spread the cheese around or keep it in little clumps.

Then top each pizza with a handful of the grilled corn and jalapeno slices. Now you're ready to grill

Working carefully, using the parchment paper, gently place one pizza at a time on the baking steel and close the lid of the grill. Allow the pizza to cook 5-7 or until the crust begins to get brown and bubbly. Again, working carefully, and using the parchment paper as a "handle", slide your pizza off the grill and onto a cutting board.

Allow the pizza to cool for 3-5 minutes. Then slice, drizzle with the remaining tbsp of olive oil, sprinkle with chopped basil, and give a little sprinkle of sea salt to finish.

Repeat with the second pizza and enjoy!