I started looking for a recipe like this when I had a pizza form Pizzeria 712 a few summers ago. The pizza was a roasted summer corn pizza with leek soubise, bacon, and fresh ricotta and it was love at first bite. The combination of crisp bacon, leeks cooked in cream, roasted summer corn, and fresh ricotta makes for a completely delicious pizza. I dreamed about this pizza and set out to make my own roasted summer corn pizza at home.
Roasted Corn Pizza with Leek Soubise, Bacon and Ricotta
Thick cut bacon, chopped and cooked until crisp
Fresh corn, shucked, grilled or roasted and removed from the cob
2 tablespoons butter
2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons
(discard most of the green parts of the leeks)
1 cup heavy cream
2 cups whole milk
Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn't puree the leeks.
Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500 (or the ovens highest temperature).
Shape pizza dough into desired shape (I go for round, but it doesn't always look that way) and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon.
If you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone (this is always a little bit scary for me). Bake pizza until crust is golden brown. Now eat and enjoy corn pizza deliciousness!