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BBQ Bacon Pizza with Corn and Green Pepper
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5 from 1 vote

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: bacon, barbecue pizza, corn pizza, green bell pepper, summer
Makes: 1 (12-inch) pizza
Cost: $10

Ingredients

  • 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

Instructions

  • 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.