Bacon, Corn, and Poblano Pizza Recipe

Name: Bacon, Corn, and Poblano Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cornmeal; flour; 1 lb. pizza dough; 6 slice bacon; 1 c. fresh corn kernels; 1 large poblano or green bell pepper; 3 scallions; 1 tbsp. olive oil; Kosher salt and pepper; 3 oz. Monterey Jack cheese

Servings: persons

1
Heat oven to 425 degrees F. Dust a baking sheet with cornmeal.
2
On a lightly floured surface, shape the dough into a 14- to 16-inch oval, circle, or rectangle and place on the prepared baking sheet.
3
Cook the bacon in a medium skillet over medium heat, stirring occasionally, for 4 minutes.
4
Transfer to a paper towellined plate.
5
In a large bowl, toss the corn, poblano, scallions, oil, and 1/4 teaspoon each salt and pepper.
6
Fold in the cheese and bacon.
7
Scatter the corn mixture over the dough and bake until the crust is golden brown and crisp, 20 to 25 minutes.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cornmeal, flour, 1 lb. pizza dough, 6 slice bacon, and more.

Yes, Bacon, Corn, and Poblano Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon, Corn, and Poblano Pizza

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