Ingredients

The following ingredients have 2 Servings
  • 8 oz pizza dough (225g)
  • 2/3 cup corn (125g, around 1 cob)
  • 4 oz smoked bacon (115g, streaky)
  • 2 scallions (spring onions)
  • 2 oz mozzarella (60g)
  • 2 tbsp corn (canned or frozen is fine)
  • 2 tbsp parmesan (or pecorino, grated)
  • 1 tbsp cilantro (coriander, roughly chopped)

Instruction

  • Preheat the oven to 425F/220C. 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 - ideally grill it, but you can also microwave a cob (add a small piece of butter, wrap in plastic wrap/cling film and microwave on high approx 1min) or use frozen or canned corn and boil it for a minute or two. Either way, allow to cool a little, remove kernels from cob if using fresh, then puree the kernels until smooth. This can also be done ahead of time.
  • Cook bacon as you prefer - oven, broil or grill. Drain excess fat and cut into slices.
  •  Slice the scallions/spring onions and cut the mozzarella into slices and break into chunks.
  • Roll out the dough as thin as possible and place on the pre-cut parchment, making as large as possible without getting holes. Spread on the corn puree almost to the edges then top with the bacon, scallions, mozzarella and remaining corn, covering evenly.
  • Top with the grated parmesan or pecorino. Transfer the pizza on the parchment carefully onto the warm baking sheet/tray and bake approx 15-20 minutes until the crust is lightly brown and the cheese on top is starting to brown. Top with the cilantro/coriander, slice and serve.