Corn Avo Pizza
Ingredients
- Pizza Dough ⓘ
- 3 cups all purpose flour ⓘ
- 1 package active dry yeast ⓘ
- 1 cup plus two tablespoons warm water - 105 - 155 degrees ⓘ
- 2 teaspoons sugar ⓘ
- 2 teaspoons kosher salt ⓘ
- 2 tablespoons extra virgin olive oil ⓘ
- finely ground cornmeal - for the pizza peel ⓘ
- Pizza Topping ⓘ
- 3 slices thick cut bacon - sliced into lardons (I love a slightly sweet black forest bacon) ⓘ
- 4 ears corn, kernels removed ⓘ
- 3 cloves garlic, minced ⓘ
- 1/4 cup chopped basil ⓘ
- 1/2 cup grated parmesan ⓘ
- 1 teaspoon olive oil (optional) ⓘ
- 1 ripe avocado - sliced ⓘ
- 2 tablespoons toasted pine nuts ⓘ
Instructions
- Mix the water, yeast, and sugar. Proof for 5 minutes.
- In a food processor, mix the flour and salt. Add the water mixture and process until the dough forms a ball. Add a bit more water if too dry, flour if too wet.
- In a large bowl, place the dough ball and pour the olive oil, coating the ball. Place the dough covered in a warm place and let rise for 2 hours. (Should double in size).
- Punch down the dough and split into two balls. Let rise for another hour.
- Shape the dough balls into pizza shapes (either 1 very large or 2 medium/small). I always use plenty of cornmeal on my pizza peel to help the pizza slide off onto the stone. It also helps the bottom stay crispy.
- Cook the bacon in a large skillet over medium heat - about 10 minutes until your desired amount of crispiness. Remove bacon and reserve.
- Pour out all but 1 tablespoon of bacon fat. Add corn and garlic. Cook for 5 - 8 minutes until the corn is tender.
- Put 3/4 of the corn/garlic mixture into a food processor. Reserve the remaining whole kernels.
- Add the basil, pine nuts, and 1/4 cup of Parmesan to the food processor and process until smooth. Add the olive oil if the mixture is too thick to spread easily onto the pizza dough.
- For assembly and cooking - spread the corn mixture onto each pizza (or one really big). Add the corn and bacon. Top with remaining parmesan - extra for the crust if you so desire.
- Cooking options - I use a pizza stone in a 475 degree oven. You may alternatively use the Serious Eats Food Lab skillet method (which I love) or any other pizza cooking option you love. The dough is pretty versatile.
- Using my method - the pizzas take about 12 - 14 minutes, basically until the crust is brown and the toppings are golden. Remove the pizza and add tons of beautiful sliced avocado. Let rest for a few minutes and then serve.
Nutrition & Diet Analysis (per serving)
1538
kcal
77% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).