This easy homemade pizza gets a ton of flavor from crispy bacon, fresh summer corn and tomatoes, and shredded gruyere cheese.
PIZZA! I love it. And THIS pizza? It's a gamechanger.
In fact, I loved this pizza so much that I almost didn't share any with Kyle. But then I DID share, and we were both in full-on pizza heaven. HOW have I never put sweet corn on a pizza before? It's definitely the best idea I've had in a long, long time.
The gruyere on this pizza is really what takes it all over the top, though. It's such a distinct flavor but doesn't overpower the amazing produce. The bacon gives the pizza just the right amount of smokiness (although you can leave it off to make the pizza vegetarian!)
This is also the perfect way to use up any end-of-summer produce you have left as the weather cools off (don't use it ALL up, though, because I have one last corn and tomato recipe comin' atcha this week! Are you sick of this combo yet? No? Good, because you're not allowed to be). Maybe after my corn and tomatoes are all the way gone I'll feel a little better about fall. Maybe I'll even be in the mood for a pumpkin recipe or two. But just maybe.
This easy corn and tomato pizza is perfect for summer!
- 1 recipe of your favorite pizza dough
- 2 Tablespoons extra virgin olive oil
- 2 cups shredded gruyere cheese
- 3 strips bacon, cooked and crumbled
- 1 cup sweet corn kernels
- 1 cup cherry tomatoes, quartered
- ¼ cup fresh parsley, chopped, for garnish
- Press pizza dough onto a pizza pan.
- Drizzle olive oil on top of dough.
- Top dough with shredded gruyere, followed by bacon crumbles, sweet corn kernels, and tomatoes.
- Bake at 375 for 15-20 minutes until cheese is melted and crust is golden. Top with fresh chopped parsley, slice, and serve immediately.
- Serving Size: 1 slice
- Calories: 236
- Sugar: 1.9 g
- Sodium: 325.2 mg
- Fat: 18.6 g
- Carbohydrates: 5.9 g
- Protein: 12.2 g
- Cholesterol: 43.2 mg
Keywords: pizza, flatbread, summer