Friday, July 29, 2011

Sweet Corn and Bacon Pizza

We picked up the first of the sweet corn at the farmers market this weekend. That night we grilled some up to have with steak and Matt suggested we grill a few extra to use on pizza later in the week. We had also bought some hickory-smoked bacon from the Sunshine Farms, so we decided to pair them.
Sweet Corn and Bacon Pizza
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
Sweet Corn and Bacon Pizza

2 ears of sweet corn
4 strips of smoked bacon
crust for one pizza
olive oil
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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

6 comments:

The Village Woman said...

My fiance, like most men, loves bacon. I can not wait to try this out on him!
Thank you for sharing.

Jenny K said...

This was so awesome...I am going to have to try it here when Andy is back. I even think the boys would like it. Thanks for having me :)

vanillasugarblog said...

excellent use of corn. we've been eating a lot of corn on the cob and plain old tomatoes. perfect.

Lori said...

This sounds so great! We always disliked corn on pizza in Brazil, but that's because it was canned corn. This is an entirely different story especially with that bacon.

Foodycat said...

I am very sceptical about corn on pizza, but I love bacon! I will have to try this combination.

grace said...

i've never tried corn on my pizza, but i imagine that the sweet burst would be a welcome addition. nice pie! :)

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