Corn And Bacon Pizza Recipes

CORN AND BACON PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a cookie sheet or pizza pan with parchment paper.
• Place crust on the prepared pan.
• Puree 2/3 cup of corn kernels in a blender until smooth. Add water, 1 teaspoon at a time, if needed. Spread the puree evenly across the crust, almost to the edge. Sprinkle 2 ounces Parmesan cheese evenly over the corn puree.
• Top the corn puree and cheese evenly with 4 tablespoons corn, bacon, and green onions. Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake in the preheated oven until the crust is golden and crispy, 13 to 15 minutes. Serve warm.

CORN AND TOMATO PIZZA

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.

WHITE CHEESE PIZZA WITH GRILLED CORN AND WOOD SMOKED BACON

Steps:

• Preheat oven with pizza stone to 475 degrees F for 30 minutes.
• Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE

Steps:

• Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
• Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
• Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
• Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

CORN AND BACON PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a cookie sheet or pizza pan with parchment paper.
• Place crust on the prepared pan.
• Puree 2/3 cup of corn kernels in a blender until smooth. Add water, 1 teaspoon at a time, if needed. Spread the puree evenly across the crust, almost to the edge. Sprinkle 2 ounces Parmesan cheese evenly over the corn puree.
• Top the corn puree and cheese evenly with 4 tablespoons corn, bacon, and green onions. Sprinkle 2 tablespoons Parmesan cheese on top.
• Bake in the preheated oven until the crust is golden and crispy, 13 to 15 minutes. Serve warm.

PIZZA WITH ARUGULA, CORN AND BACON

Steps:

• Preheat oven to 500 degrees.
• Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 minutes, or until nicely browned.

CORN AND BACON CASSEROLE

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

CORN AND BACON PIE

Steps:

• For crust:
• Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
• Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For filling:
• Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
• Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
• Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.