Friday, September 9, 2011

White Pizza With Corn and Smoked Bacon

8 ounces pizza dough
1 T semolina flour
3 slices sharp white Cheddar cheese
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces, or slices of prosciutto draped on top of the crust
1 T freshly chopped flatleaf parsley
1 teaspoon extra virgin olive oil
1 T grated Pecorino Romano

Preparing the pizza:
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.


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