BBQ Bacon Pizza with Corn and Green Pepper
This BBQ bacon pizza is #summergoals, slathered with Barbecue Pizza Sauce and topped with fresh sweet corn, bell pepper, Cheddar, and chives.
Makes: 1 (12-inch) pizza
- 4 or 5 slices thick-cut smoked bacon chopped
- 1 (14- to 16-ounce) ball pizza dough
- 3/4 cup Barbecue Pizza Sauce (or your favorite store-bought barbecue sauce)
- 1 ear sweet corn kernels cut off, cob discarded
- 1/2 medium green bell pepper seeded and very thinly sliced
- 1/2 teaspoon crushed urfa pepper or red pepper flakes
- 1 cup shredded Cheddar cheese
- 3 or 4 scallions chopped, for finishing
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
Cook the bacon in a skillet over medium heat until it renders its fat and just begins to brown at the edges. (Be careful not to let it get crispy. Remember: It will continue cooking in the oven!) Remove the skillet from the heat and use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Reserve the bacon grease in the skillet.
Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
Spread the sauce evenly over the dough, leaving a 1/2-inch border all around. Scatter on the bacon, corn, and bell peppers, and season with the pepper flakes. Top with the cheese.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Top with the scallions; slice and serve.