This is a sauceless pizza, which is actually they type I prefer. Sometimes I feel like the sauce can overpower all the other flavors and if I want tomatoes I'll just add sliced fresh one. Back to this pizza, it is a wonderful combination of sweet and salty and seems lighter than your regular pizza despite all the cheese. Matt added a peppercorn dressing base as a seasoning on top which gave it a nice peppery bite.
Sweet Corn and Bacon Pizza
2 ears of sweet corn
4 strips of smoked bacon
crust for one pizza
1/4 c buttermilk (Don't have buttermilk? Mix about 3/4 t of lemon juice into 1/4 c milk. Let sit 5 minutes and you have buttermilk.)
2 c grated monterey jack cheese
1 small onion sliced thin (we used a Walla Walla Onion)
1/4 - 1/2 t Penzeys Creamy Peppercorn Dressing Base (or freshly ground black pepper)
Cook the sweet corn until crisp tender. You can just boil it or do what we did and brush it with a little olive oil and grill it. Let cool and cut the kernels from the cob. Set aside.
Roughly chop the bacon slices. Cook until crisp. Drain on a paper towel. Set aside.
Preheat oven to 450F. Lightly grease a baking sheet with olive oil. (If you have a pizza stone you can skip the baking sheet and cook the pizza right on there.)
Spread out your dough to the desired thickness. Brush all over with the buttermilk, you may not use it all. Top with cheese. Sprinkle the corn kernels, bacon and onion on top. Season with the peppercorn dressing base.
Bake for 13 minutes until the cheese is melted and bubbly and the crust is golden brown.
Makes 3 servings
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