Put a twist on pizza night with this Corn, Bacon, and Pine Nut Pizza. The sweet and smoky flavor hits all the right notes and is sure to become a family favorite.
Corn and Bacon Pizza
Build-your-own pizza night is a favorite in our house. Everyone can pick their favorite toppings and the possibilities are endless - like this Roasted Garlic Naan Pizza with Sausage and Broccolini.
This version has simple ingredients but the flavor is spectacular.
- Smoky - Everything is better with bacon, right? Case in point: my BBQ Bacon-Wrapped Shrimp. The bacon is meaty, salty, and smoky all in one bite.
- Sweet - Corn adds a sweetness combined with a touch of grilled flavor.
- Buttery crunch - Pine nuts have the most delicious buttery nut flavor.
- Cheesy - Two kinds of cheese bring all of the melted gooeyness that we expect from pizza.
For a twist on pizza night, serve these Pizza Stuffed Shells with a simple house salad and Garlic Bread.
- Pizza dough - Pick up ready-to-use dough at your local pizzeria or supermarket. I love the flavor of whole-wheat dough with this pizza. Feel free to use your go-to pizza dough.
- Bacon - I love thick-cut bacon for a meaty bite. Use your favorite variety.
- Sweet corn - I love using a fresh ear of corn and grilling it for added flavor. Canned or frozen corn can also be used.
- Pine nuts are most well-known as a key ingredient in pesto, but they make a great addition to pizza. They are expensive and can sometimes be hard to find. To substitute, try pepitas or chopped walnuts, cashews, or peanuts.
- Fontina and mozzarella cheese are mild cheeses with a great melting quality. Use freshly grated/shredded cheese for the best results.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 475 degrees.
- If using fresh corn, grill to add a touch of char. Slice the kernels off of the cob. (Image 1)
- Brush a sheet pan with oil. Shape the dough into a rectangle on the oiled pan. TIP: Allow the dough to come to room temperature first. This helps it to relax so it doesn't pull back so much when shaping it. (Image 2)
- Top with cheese, bacon, corn, and pine nuts. (Image 3)
- Bake for 11-15 minutes until the edges are golden brown. (Image 4)
- Top with scallions. Garnish with parsley, basil, or cilantro if desired.
Yes, it's best to top a pizza with cooked bacon. If uncooked, the bacon won't cook completely in the time it takes to bake the pizza. Uncooked bacon would also leave an unappealing, greasy consistency on the pizza.
Half sheet pan | Measuring cups | Grater | Grill pan
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Corn, Bacon and Pine Nut Pizza
- 16 ounces pizza dough (store-bought or homemade)
- 1 ear sweet corn
- 1 cup shredded fontina cheese
- 1 cup shredded mozzarella cheese
- 4 slices bacon (cooked and chopped)
- 2 tablespoons pine nuts
- 2 scallions (chopped)
- parsley, basil or cilantro (for garnish)
- Preheat oven to 475 degrees. Bring the pizza dough to room temperature while charring the corn.
- Grill the corn until slightly charred on all sides. Slice the corn off of the cob. Set aside.
- Shape the pizza dough onto a rectangle on a sheet pan lightly brushed with oil. Spread the shredded Fontina and mozzarella cheese over the dough. Top with corn, bacon, and pine nuts.
- Bake for 11-15 minutes until golden brown. Top with the scallions and herbs, if desired. Slice and serve.
- Bring the pizza dough to room temperature to make it easier to shape.
- Always add cooked bacon to the pizza. Uncooked bacon won't have time to cook completely,
- Use freshly grated/shredded cheese for the best results. Pre-shredded cheese contains anti-caking agents and doesn't melt as well as freshly shredded.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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