Bacon corn pizza

close up of corner of corn pizza with bacon.

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5 from 2 votes

A delicious combination of sweet corn and salty, smoky bacon - so good!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 767kcal

Author: Caroline

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Ingredients

8 oz pizza dough

For corn "sauce"

⅔ cup corn (⅔ cup is a little less than 1 large cob)
3 tablespoon ricotta

Toppings

4 oz smoked bacon streaky
2 scallions spring onions
2 ½ oz mozzarella recommend low moisture
3 tablespoon corn or more to taste
3 tablespoon parmesan or pecorino, grated, or more to taste
1 tablespoon cilantro coriander, roughly chopped

Instructions

Preheat the oven to 450F/230C. Cut a piece of parchment to match the size of a large baking sheet/tray and place the baking sheet/tray in the oven to warm.
Meanwhile, cook the corn for the base - cook as you prefer, such as boiling whole cob until tender with water and some butter, or you can also microwave a cob (add a few small pieces of butter, wrap in plastic wrap/cling film and microwave on high approx 2 minutes, turn and cook another 2 minutes). If using whole cob, allow to cool a little, then remove kernels from cob. If using corn already off the cob, simmer around 3 - 4 minutes in boiling water, or for frozen corn, simmer a minute or two.
Place the cooked corn and ricotta in a blender and blend a few minutes until relatively smooth. Set aside.
Cook bacon as you prefer - oven, broil or grill. Drain excess fat and cut into slices (you can also slice first and cook in a skillet/frying pan, if you prefer).
Slice the scallions/spring onions and cut the mozzarella into slices and slice or tear into chunks.
Lay the parchment on a clean surface (or in another baking sheet) and optionally, sprinkle on a little cornmeal. Ease out the dough relatively thin with your hands then place on the parchment, and gently widen out into a circle or rectangle, making it as large as feels comfortable without getting holes. Personally, I prefer a thin crust so make the dough about as thin as I can, but you can also make a little thicker, if you prefer. Spread on the corn puree almost to the edges then top with the bacon, scallions, mozzarella and remaining corn, covering evenly.
Top with some grated parmesan or pecorino. Transfer the pizza on the parchment carefully onto the warm baking sheet/tray and bake approximately 15 minutes until the crust is lightly brown and the cheese on top is starting to brown. Top with the cilantro/coriander, slice and serve.

Notes

If you want to make your own dough, try the base recipe used in my butternut squash pizza or try my sourdough pizza dough.

I recommend fresh corn if available, but frozen corn also works.

Nutrition

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