Slice the tomatoes and sprinkle them with salt. Let them sit for about 10 minutes then blot them with a paper towel before putting them on the pizza.

On a large sheet pan or pizza stone add a drizzle of olive oil. Stretch and shape the dough into the size pizza you want flipping the dough once so both sides are coated with olive oil.

Preheat grill to 475-500° F. If using fresh corn, place it on and grill for 6-8 minutes, turning it every 2 minutes. Remove it from the grill and let it cool. Once cool enough to handle cut the kernels off of the cob.

Place the prepared pizza dough on the hot grill. Close the lid and grill the dough for 2-3 minutes. Use a spatula to flip the dough over and grill another 2-3 minutes or until puffy, browned and cooked through. 

Remove the crust from the grill and spread pesto all over the top, then add dollops of ricotta cheese. Arrange the corn, tomato slices and basil leaves evenly over the pizza. Garnish with extra pesto if desired and serve.