Enjoy your favorite tastes of summer with this corn pizza. Roasted sweet corn, bacon, garlic, and cheese come together in a delicious and simple homemade pizza recipe.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: corn and bacon pizza, corn on pizza, sweet corn pizza
1cuproasted corn{see notes for roasting instructions}
2 1/4cupshredded mozzarella
4stripscooked bacon{chopped}
1/3cupgrated Pecorino or Parmesan{optional}
1scallion, sliced{optional}
all-purpose flour for working with dough{optional}
Instructions
Preheat oven to 450F with a pizza stone or baking sheet in there during the preheating process.
In a small bowl, mix minced garlic with 1 tsp of olive oil.
1 tsp olive oil, 3 cloves garlic
On a floured surface, flatten the pizza dough with your hands. Working in a circle, press it outward until it is at your desired thickness (usually about 1/3 in thick for thin crust or 1/2 in thick for normal crust).
1 lb pizza dough, all-purpose flour for working with dough
Reduce oven temp to 425F and remove baking sheet.
Sprinkle baking sheet with cornmeal and carefully (the pan will be hot!) transfer the flattened pizza dough onto the pan.
1 tbsp cornmeal
Bake pizza dough at 425F for 4 minutes. Remove from the oven.
Spread the olive oil/garlic mixture on the dough.
Top with half of the roasted corn, bacon, and cheese. Repeat layering.
1 cup roasted corn, 2 1/4 cup shredded mozzarella, 4 strips cooked bacon
Bake at 425F for 10-12 minutes or until cheese is melty and lightly browned.
Top with optional pecorino/Parmesan and sliced scallions.
1/3 cup grated Pecorino or Parmesan, 1 scallion, sliced
Notes
To save time, roast corn while the oven is preheating for the pizza. Reduce roasting time to ~20 minutes.
If you are using store-bought pizza dough, allow it to sit at room temperature for an hour or so before trying to roll it. Room temp pizza dough is much easier to work with.
Optional: brush the crust of the finished pizza with a bit of olive oil before serving.
If you want to use the grill, cook at 425F for 10-15 minutes or until the cheese is melted and the crust is cooked through. Make sure the grill and pizza pan are fully preheated.
To roast corn:
Husk an ear of corn and remove all the silk.
Place on a small piece of foil with 2 tsp of butter, and a sprinkling of kosher salt.
Wrap tightly in the foil and place on a baking sheet.
Roast at 425F for 25 minutes, rotating halfway.
Allow corn to cool.
Position the corn cob with the tip in the middle of a mixing bowl and cut it downward with a sharp knife.