Corn Avo Pizza

June 15, 2012
1 Ratings
  • Makes 1 very large or 2 medium pizzas
Author Notes

When my husband and I were in South Africa last year - one of our most surprising and delicious discoveries was avocado - or "avo" on all the menus - on pizza! Its amazing and I enjoy it on almost any time of pizza. The cool, creamy avocado slice adds a great twist to any slice. Here, it pairs beautifully with corn and bacon. The pizza dough is adapted from Mark Bittman and the corn topping is adapted from a Bon Appetit pasta dish from last year. I recommend a nice dry rose with this dish. —meganvt01

What You'll Need
  • 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
  1. Pizza Dough
  2. Mix the water, yeast, and sugar. Proof for 5 minutes.
  3. 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.
  4. 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).
  5. Punch down the dough and split into two balls. Let rise for another hour.
  6. 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.
  1. Pizza Topping
  2. Cook the bacon in a large skillet over medium heat - about 10 minutes until your desired amount of crispiness. Remove bacon and reserve.
  3. Pour out all but 1 tablespoon of bacon fat. Add corn and garlic. Cook for 5 - 8 minutes until the corn is tender.
  4. Put 3/4 of the corn/garlic mixture into a food processor. Reserve the remaining whole kernels.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

See what other Food52ers are saying.

  • fiveandspice
  • arielleclementine
  • boulangere
  • jenniebgood

Recipe by: meganvt01


5 Reviews

fiveandspice June 21, 2012
YUM! Man, I do love pizza. I bet this is kind of like delicious avocado toast taken to a whole new level.
fiveandspice July 15, 2014
I had forgotten about this, and now I'm like YUM, all over again! :)
jenniebgood June 21, 2012
This looks fantastic!
arielleclementine June 18, 2012
what an inspired pizza! love it! (i'm also a fan of the skillet cooking method!)
boulangere June 15, 2012
Delish! And I love the wine suggestion.