Recipe courtesy of Bill Poirier
Episode: Boston
White Cheese Pizza with Grilled Corn and Wood Smoked Bacon
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
6 slices
Level:
Easy
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
6 slices
Level:
Easy
Total:
38 min
Prep:
30 min
Cook:
8 min
Yield:
6 slices
Level:
Easy

Ingredients

  • 8 ounces pizza dough, store-bought
  • 1 tablespoon semolina flour
  • 3 slices sharp Cheddar
  • 5 (1/2-inch) cubes brie cheese
  • 1/4 cup grilled corn kernels
  • 3 strips cooked smoked bacon, cut into 1-inch pieces
  • 1 tablespoon freshly flat-leaf parsley, no stems
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon grated Pecorino Romano

Directions

Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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