Corn pizza with bacon

This corn pizza with bacon has a double doze of corn for a less than typical but incredibly delicious slice. It's a flavorful mix that's addictively good.

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While I enjoy a classic pizza, I also love less typical toppings or dishes in the same general vein, like Turkish lahmacun with a meaty topping, and Alsace Flammkuchen with bacon, onion and a creamy base.

There's a pizza restaurant near us which has some classics as well as lots of great creative toppings, one of which inspired my caramelized onion and gorgonzola pizza. They usually have a seasonal special, and in summer that has often been corn. The first time I tried one of their corn pizzas, I really enjoyed it and knew I wanted to try making a version myself. It took me a little while to do, but it was well worth the wait.

Corn pizza sauce?

Of course, by the time I made my version, I was a little vague on what had been on the pizza I tried, but I remembered it had a corn "sauce" which was definitely something I wanted to include. I know a tomato base is much more typical, but it's not exactly a hard and fast rule for pizza. Some pizzas have a mushroom sauce, so why not corn?

The first time I made it, I simply pureed corn, which was tasty but a little thick. This version with added ricotta is even better in texture, and just as easy. It's creamy, spreadable, with a lovely gently sweet corn flavor, and feels fantastically summery. You can season with a little salt and pepper if you like, but it's also great as it is.

In terms of the other toppings, I can't remember for sure if the original had bacon, but it pairs really well so I added some here. Though I have some alternative ideas, below, too, that you could try.

Some sliced scallions add a great bit of aromatic flavor and texture, mozzarella is kind of a must, as is some extra corn kernels. Sprinkle some grated parmesan or pecorino over the top before baking for an extra doze of cheesiness (always good, even if I forgot to add to the photo above). Some cilantro/coriander after it comes out finishes it with a little added freshness. All in all, a great combination that's bright and delicious.

Steps to make corn pizza

There is a little preparation work needed for this but you can make things easier for yourself in a few ways.

I love homemade pizza dough but store-bought pizza dough is absolutely fine too. Fresh ears of corn are so cheap here when in season and have a fantastic flavor, but frozen corn is easier to prep, cooks more quickly and also works well, especially if out of season. You could use ready-cooked bacon, if you're short on time, too. Then after the prep, it's really easy to assemble.

• First cook the corn then blend it with the ricotta.
• Stretch out your pizza dough to form a thin base - you can add a little cornmeal on the parchment to help avoid sticking - then spread the pureed corn mixture on top, leaving the edges clear.
• Add the cooked bacon, chunks of mozzarella, corn kernels and scallions/spring onions. A low moisture mozzarella is often best so it doesn't release liquid and cooks a little more evenly, but use what you have.
• Top with some grated parmesan or pecorino then bake until the edges are gently golden and the cheese is starting to brown.
• Once cooked, top with a little cilantro/coriander then serve.

Other than the ingredients being less typical, the process is much like any other pizza. I sometimes make a more "normal" pizza at the same time so we can mix and match between the two - it gives a nice bit of variety.

Topping variations

As I mentioned, I really like the combination of corn and bacon, but you can change this if you are looking for a vegetarian version or if you find the bacon takes over a little. Ideas include:

• Load up on summer vegetables with fresh tomato slices and pepper instead of the bacon.
• Make it more elote-style without the bacon and instead of parmesan, add some cotija or queso fresco and a sprinkle of chili on top after baking.
• Instead of cilantro, add some basil or a drizzle of basil pesto on top of the pizza after cooking.
• While I love the corn sauce base, if you're less sure, or short on corn, you could simply season some ricotta with salt, pepper, olive oil and some crushed garlic (or make alfredo sauce) for a more classic white sauce base.
• Instead of scallion, add some thinly sliced red onion.

This corn pizza, whether with or without bacon, is a deliciously bright and tasty twist on pizza that's well worth making. It's flavorful, summery and a great way to enjoy corn while it's in season (or really any time of year). If you're a corn fan, be sure to give it a try!

Like pizza? Me too! try these other ideas:

• Fall pizza with sausage and squash
• Smoked salmon pizza
• Spanish pizza (Catalan coca)
• Plus get lots more meal ideas in the main dishes archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in September 2017 and has been updated, primarily with new photos, and added hints and tips.

For the bacon fans, get some more inspiration:

• Bacon Wrapped Asparagus from A Day In The Life On The Farm
• Chicken Bacon Ranch Skillet from Amy’s Cooking Adventure
• Hot German Potato Salad with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pasta Carbonara Torte from Karen’s Kitchen Stories
• Roast Beef, Ham and Bacon Club Sandwich from Family Around The Table
• Surprise Biscuits from Culinary Adventures with Camilla
• Wilted Lettuce Salad with Hot Bacon Dressing from Palatable Pastime

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