Turn the broiler on and allow to get hot. Line a baking sheet with foil (easier clean up) and place the corn on top. Drizzle with 1 tablespoon olive oil and season with a pinch of salt, pinch of black pepper and a little bit of cayenne pepper. Rub so that it's well coated and place under the broiler. Cook for about 5 to 7 minutes, turning the corn frequently until evenly charred. Remove from the oven and allow to cool down before cutting the kernels off the cob.

Turn off broiler and heat oven to 475 degrees F.

Add the remaining tablespoon of olive oil to a skillet set over medium-high heat. Once hot, add the bratwursts and cook for about 5 minutes on the first side, or until browned. Flip over and continue to cook for another 5 minutes. Remove from heat and allow to cool down completely before thinly slicing.

To make the sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 30 seconds. Slowly stream in the milk while whisking until well combined and all has been incorporated. Stir in the beer and cook until thickened, about 10 minutes. Season with a 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and mustard powder. Remove from heat and stir in the cheddar cheese until completely melted. Set aside.

Roll out the pizza dough into a large thin circle. Dust a pizza pan or pizza stone with cornmeal and transfer the rolled dough onto it. Top with the beer cheddar sauce and then cover with the mozzarella cheese. Arrange the bratwurst slices and corn on top and bake for about 15 to 20 minutes or until golden brown and bubbly. Carefully remove from oven and garnish with scallions. Allow to cool slightly before cutting and serving. Enjoy!