Recipe: Bacon, Corn, and Red Onion Pizza

Every weekend we have what’s called Pizza Sunday in the Domestocrat household. I whip up some homemade pizza dough, we make a delicious pie, and watch TV together (recently it’s been Breaking Bad, Parks & Rec, and football). It’s my favorite part of the week and no matter how busy we get, Pizza Sunday is non-negotiable.

We normally always make the same pizza – cheese and a ton of crushed red pepper for me, a meat-palooza for John. Well, last week I wanted to change up Pizza Sunday and I had some great inspiration. My friend Nicole came over for some crafting and brought two ears of farm fresh corn. I instantly knew they were pizza bound.

Domestocrat’s Bacon, Corn, and Red Onion Pizza
1 batch of my homemade pizza dough
2 ears of corn, grilled
8 slices of bacon (one 12 oz. package)
1/2 red onion, cut into thin slices
1 cup sauce (any kind will do)
1 8-0z. bag shredded cheese (again, any blend will do)
2 tsp. dried Italian herbs
2 tbsp. yellow corn meal

Step 1: Make the pizza dough. Mix all of the ingredients together, place the dough in a greased bowl, cover with a towel, store in a warm place in the kitchen, and let rise for 3-4 hours.

Step 2: About 30 minutes before you plan to make your pizza, grill the corn. Set it aside to cool. Once it’s cool cut the kernels off the cob.

Step 3: About 15 minutes before you plan to make your pizza, cook up the bacon. I prefer to bake bacon if I’m cooking more than 2-3 pieces. It’s comes out perfect. Just bake on 350 degrees for 10-12 minutes. Drain on a paper towel lined cooling rack. When the bacon has cooled chop it into bite sized pieces.

Step 4: Prep all of the ingredients, place your pizza stone in the oven, and preheat to 500 degrees. (These are my instructions that I follow with my pizza stone and gas stove. If you have a different pan/oven/what-have-you, just prepare the pizza the way your normally would.)