Summer Corn and Bacon Breakfast Pizza

By: Chef Erin Henry

Makes 2 x 12 inch pizzas (serves 4-6)

For the dough:

1 tsp active dry yeast
1 tsp white sugar
1 cup warm water
2 cups flour
1 tsp salt

In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.

In a bowl, combine the flour and salt. Add the water mixture and mix it into a dough. Knead the dough for 10 minutes. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place. Cut the dough in half.  Preheat your oven to 450F. Stretch each dough on a piece of parchment and then top however you like. Bake the pizzas on a baking sheet for 10-12 minutes, or until the crust is browned and crispy.

For the Toppings (2 pizzas)

6 ears of corn, husks removed
¼ cup whipping cream
¼ cup sour cream
½ cup crumbled cooked bacon
½ pint cherry tomatoes, in 1/4s
1 cup Glasgow Glen Cheese Curds
6 eggs
¼ cup minced chives

Salt and pepper to taste

Bring a large pot of salted water to a boil. Boil the corn for 6-8 minutes, until tender. Remove the corn from the pot and let cool slightly before slicing off the kernels. Set the kernels aside in a small bowl. Mix together the cream and sour cream in a small bowl, then spread between the pizza doughs, leaving a 1 inch rim around the outside crust. Add the cooked corn, bacon, tomatoes and cheese, then crack 3 eggs on top of each pizza. Bake as directed above, then sprinkle with chives and salt and pepper once the pizza comes out of the oven.

As per the photo, we also tossed on a little lobster we had hanging around! 

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