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
1 very large or 2 medium pizzas
all purpose flour
package active dry yeast
plus two tablespoons warm water - 105 - 155 degrees
extra virgin olive oil
finely ground cornmeal - for the pizza peel
slices thick cut bacon - sliced into lardons (I love a slightly sweet black forest bacon)
ears corn, kernels removed
cloves garlic, minced
olive oil (optional)
ripe avocado - sliced
toasted pine nuts
In This Recipe
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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.