Recipes

Remember back when I was slightly obsessed with corn and bacon on, well, just about anything. Well it’s back. After seeing this pizza from Joy the Baker I just couldn’t wait to run to the store and try it out myself. It’s the perfect combination of sweet and spicy with summer corn, poblano peppers, and smoky bacon all rounded out with some Mozzarella or goat cheese. This time around I used a store bought pizza dough because I didn’t have a lot of time, but next time I will probably try the homemade dough she features in her recipe.

Corn, Bacon, and Poblano Pepper Pizza
Servings: 6
Serving Size: 1 piece
Nutritional Info: 203 calories, 4.2g of fat, 35.6g carbohydrates, 3.7g dietary fiber, 6.7g of protein * 5 P+

Ingredients

• 1 package prepared pizza dough (I used Pillsbury Pizza Crust)
• 1/2 cup marinara sauce
• 3 pieces of bacon, cooked crisp
• 1 ear of corn, roasted and cut off the cob
• 1 poblano pepper, roasted and sliced
• 1/2 red onion, sliced
• 1/2 cup shredded Mozzarella cheese (or goat cheese would be delicious)

Instructions

1. In a saute pan, add non fat cooking spray. Add the onions over low-medium heat and cook until just soft.
2. Roll out the pizza dough to make a thin crust and follow any package directions. For the Pillsbury crust I baked in for 5 minutes at 400 degrees on a cookie sheet and then cooked it on the rack once I added the ingredients.
3. Spread the marinara sauce on the pizza in a thin layer. Then layer on 1/2 of the cheese.
4. Now add the bacon, corn, onions, and poblano peppers and top with the remaining cheese.
5. Bake in the oven according to package directions or until the cheese is nice and bubbly. For the Pillsbury crust, I cooked it for 10 minutes, directly on the rack. Enjoy!

Looking for some more corn and bacon goodness? Check out these oldies but goodies

Crustless Corn and Bacon Pie

Lightened Up Summer Cocktails