Ingredients
SERVINGS: 1 (12- to 14-inch) pizza
- 1 (14- to 16-ounce) ball pizza dough
- ½ to ¾ cup barbecue sauce
- 4 or 5 slices thick-cut smoked bacon, chopped and cooked until just browning at the edges (not yet crispy)
- 2⁄3 to ¾ cup fresh corn kernels (from 1 ear)
- ½ small or ¼ medium green bell pepper, seeded and very thinly sliced
- ¼ to ½ teaspoon dried chile flakes (I prefer Urfa pepper)
- 4 ounces sharp cheddar cheese, shredded
- 3 or 4 scallions, white and light green parts finely sliced
Preparation
Prepare your grill for high direct heat, or preheat your outdoor pizza oven to the highest temperature possible. Roll or stretch out the dough to a 12- to 14-inch round, and cook it on one side for 2 to 3 minutes if using a grill.
Top the raw (if using a pizza oven) or par-grilled dough (if grilling) with the barbecue sauce (if you have a squirt bottle, make a nice spiral pattern; otherwise, spread it out with a pastry brush as evenly as possible). Sprinkle on half the cheese, then the bacon, corn, bell pepper, and chile flakes, and finish with the remaining cheese.
Bake or grill until the cheese is melted and the crust is cooked to your liking. Garnish with the scallions before slicing and serving.
