Summer Corn, Bacon & Mushroom Pizza
Summer’s corn debut, first of the season corn, bacon and mushroom pizza. Corn is one of my favorite seasonal pizza ingredients. To ensure dank vibes, use the freshest corn you can find. I like to freeze shucked corn during “peak corn” to bust out for a winter pick me up, but fresh out the field in the summer is when this pizza really shines. I like to char the corn to add additional depth, you can do this in your Ooni or on a grill or gas range. Corn and mushrooms are a great pair in my life and with some crispy chewy bacon in the mix these are some summer vibes I can chill hard with. Hope you enjoy. One Love!
SUMMER CORN, BACON & MUSHROOM PIZZA
Corn and mushrooms are a great pair in my life and with some crispy chewy bacon in the mix these are some summer vibes I can chill hard with. I show you how to bake this fresh summer pie in the Ooni Koda 16.
Servings: 1 Pizza
Ingredients
- 1 ear Corn Charred and kernels removed.
- 1 cup Mixed Mushrooms Roasted. (can be done in a cast iron pan in your Ooni). Oysters and shiitakes are great, but any fresh mushroom will work.
- 1 strip Bacon
- 1 Torpedo Onion Sliced thin. Spring onions or shallots work great as well.
- 1 clove Garlic Thinly sliced.
- 100 g Fresh Mozzarella (approximate)
- 1/4 cup Parmesan or other hard grating cheese finely grated.
- 3-4 leaves Basil Chiffonade
- 2-3 Chives Finely diced.
- Olive Oil
- 275-300 g Pizza Dough A naturally fermented (sourdough) recipe.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza with the sliced garlic and torpedo onions. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Sprinkle with coarsely grated Parmesan. Top with mushrooms and corn followed by the bacon. Season with salt and pepper and drizzle with olive oil. Bake until the cheese is melted and crust is fully baked. Let the crust set on a wire rack for a least 20 seconds. Top with basil and chives, season with salt and pepper and lightly drizzle with olive oil. Serve immediately.In the Summer Corn, Bacon & Mushroom Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
