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Hand lifting a slice of pizza off a black cutting board.

Corn and Tomato Pizza with Bacon and Gruyere

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  • Author: Jessie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Category: Pizza
  • Cuisine: Italian-American


This easy corn and tomato pizza is perfect for summer! With crispy bacon and rich, creamy gruyere cheese.


  • 1 batch of your favorite quick pizza dough
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 cups shredded gruyere cheese
  • 1 cup sweet corn kernels (about 2 ears' worth)
  • 1 cup cherry tomatoes, quartered
  • 3 strips bacon, cooked and crumbled
  • kosher salt and fresh cracked black pepper, to taste


  1. Heat oven to 500° F with a baking steel or pizza stone inside. For best results, let the oven heat for 30-60 minutes to get the baking steel nice and hot.
  2. Lay a piece of parchment paper over a large cutting board. Roll or stretch the pizza dough into shape and place on top of the parchment paper (this will make it easier to slide into the oven!). 
  3. Top the pizza dough with a drizzle of olive oil, followed by the shredded gruyere, sweet corn kernels, tomatoes, and bacon pieces. Sprinkle a pinch of salt and pepper over the top of the pizza. 
  4. Slide pizza into the hot oven and bake until the crust is browned and the cheese is bubbling, about 10-15 minutes. The exact time will vary depending on your oven, equipment, and pizza dough: check it every few minutes and pull it out of the oven as soon as it looks done! 
  5. Use a pair of tongs to carefully pull the finished pizza out of the oven and onto your cutting board. Transfer pizza to a wire cooling rack for 5-10 minutes (a cooling rack helps the crust stay crispy) then return to the cutting board. Top with a drizzle of hot honey (optional) then slice and serve.


Additions and Substitutions. Add extra toppings if you like: This pizza is good with extra protein (chicken, sausage, pepperoni) or veggies (bell peppers, garlic, onion, mushrooms, etc). Add a drizzle of hot honey or barbecue sauce to the finished pizza for extra depth and flavor. Top pizza with fresh basil or cilantro for color. Use white cheddar or mozzarella in place of some or all of the gruyere cheese.  

This is a very loose recipe: Feel free to eyeball the ingredients here! The exact amount of each topping you'll need will depend on how large you stretch your pizza dough and your personal preferences. Dial each topping up or down to suit your palate!

Because each pizza dough recipe is a little bit different, the exact size of your pizza and the necessary cook time may vary. Keep an eye on your pizza as it bakes, and pull it out of the oven when the crust is brown and the cheese is bubbling! 

Can I use a lower oven temperature? Yes! We've tested this pizza at 450°F and 475°F with great results: just make sure you give your baking steel or pizza stone plenty of time to heat up (ideally 30 minutes to an hour) and extend the cooking time if you need to. The crust won't have quite the same crispy outer texture at a lower temperature, but the pizza will still taste great!