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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
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Ingredients
- Pizza Dough
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3 cups
all purpose flour
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1
package active dry yeast
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1 cup
plus two tablespoons warm water - 105 - 155 degrees
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2 teaspoons
sugar
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2 teaspoons
kosher salt
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2 tablespoons
extra virgin olive oil
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finely ground cornmeal - for the pizza peel
- Pizza Topping
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3
slices thick cut bacon - sliced into lardons (I love a slightly sweet black forest bacon)
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4
ears corn, kernels removed
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3
cloves garlic, minced
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1/4 cup
chopped basil
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1/2 cup
grated parmesan
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1 teaspoon
olive oil (optional)
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1
ripe avocado - sliced
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2 tablespoons
toasted pine nuts
Directions
- Pizza Dough
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Mix the water, yeast, and sugar. Proof for 5 minutes.
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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.
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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).
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Punch down the dough and split into two balls. Let rise for another hour.
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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.
- Pizza Topping
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Cook the bacon in a large skillet over medium heat - about 10 minutes until your desired amount of crispiness. Remove bacon and reserve.
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Pour out all but 1 tablespoon of bacon fat. Add corn and garlic. Cook for 5 - 8 minutes until the corn is tender.
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Put 3/4 of the corn/garlic mixture into a food processor. Reserve the remaining whole kernels.
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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.
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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.
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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.
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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.
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