When I was little, the idea of homemade pizza made me angry. I couldn’t trust a pizza that wasn’t perfectly round, and didn’t come from a delivery box. Homemade pizza, in my mind, was always soggy, the crust a little too thick, the sauce not quite sweet enough.
As I’ve stated here, pizza was what really got me into cooking on my own. It was the first dish I felt like I perfected in my adult life. My opinions of homemade pizza have changed quite a bit, and now I definitely prefer it to delivery, especially when done right. And this one was certainly done right… bacon, corn, and chipotles. Something salty, something slightly sweet, and something spicy.
I was having the ultimate lazy day on Monday and didn’t feel like making anything labor intensive for dinner. As I was checking out with my ingredients at the grocery store, the young cashier, seeing the pizza dough, asked me what kind of pizza I was making. He did not seem too impressed with my interesting combination, but he’s missing out. Such a good pizza, and perfect with my beloved bottle of cheap Trader Joe’s wine. Enjoy!
Recipe: Bacon and Corn Pizza with Chipotle Cream
For the Sauce:
- one 28 oz. can crushed San Marzano tomatoes
- 3 cloves garlic
- 2 TBSP fresh oregano
- 2 TBSP fresh basil
- salt to taste
Place garlic, oregano, and basil in a food processor and pulse until finely chopped. Add the tomatoes and a good pinch of salt and pulse until it all mixes together. Set aside.
For the Pizza:
- one store-bought or homemade pizza dough, left out at room temperature for 20 minutes
- cornmeal, for dusting the pizza pan
- 8 slices bacon
- 2 ears fresh corn
- 1 1/2- 2 cups monterey Jack cheese, shredded
Preheat the oven to 450 degrees. Cook the bacon in a large pan until crisp. Scrape the corn off of the cobs with a knife and set aside. Stretch the dough into desired shape with hands or rolling pin, making sure it’s nice and thin, even towards the crust. Place dough on a pizza pan coated lightly with cornmeal. Top with a thin layer of the sauce and monterey jack cheese. Crumble the bacon on top and sprinkle the corn. Bake until bubbling and golden brown, about 10 minutes. Top with chipotle cream.
For the Chipotle Cream:
- 2 chipotles from a can of chipotles in adobo sauce, chopped
- 2 tsp. adobo sauce from can of chipotles in adobo
- 4 TBSP sour cream.
Pulse all ingredients in a food processor until there are not large chunks of chipotle left. Using a spoon, drizzle over the pizza.