Makes 4 individual pizzas

  • 8 slices bacon
  • 4 ears corn
  • 1 lb. pizza dough
  • 1 1/2 cups (about 6 ounces) cheese (like a crumbled goat variety or ricotta)
  • 2 cups baby arugula
  • 1/2 cup (about 2 ounces) shaved Parmesan
  • Ground black pepper

    Total time: 35 minutes

    Preheat grill to medium-high. In a skillet over medium-high heat, cook bacon until crisp, about 8 minutes. Place bacon on a paper towel–lined plate and reserve drippings from skillet. Crumble bacon. Cut kernels off ears of corn. Divide pizza dough into 4 pieces and stretch each into an 8-inch round. Brush rounds with half of drippings. Grill, brushed side down, covered, until bottoms are crisp, about 3 minutes. Turn over and brush with remaining drippings. Divide cheese, corn, bacon and arugula among dough rounds. Cover and grill until bottoms are crisp, about 3 minutes. Top with Parmesan and sprinkle with black pepper.

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