Bacon Tomato Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 30 Minutes Cooking Time: 10-15 Minutes Total Time: 45 Minutes

Salty, sweet, smoky! With bacon, cherry tomatoes and fire roasted corn. Fresh and low-moisture mozzarella give a great mix of cheesy texture and flavor.


  • 6-8 Strips of Bacon, cooked until lightly crisp
  • 1 Prepared Pizza Dough
  • 1 cup Low-Moisture Mozzarella Cheese
  • 1 cup Halved Cherry Tomatoes
  • 1/4-1/2 cup Fresh Mozzarella Cheese
  • 1 cup Frozen Fire-Roasted Corn (or plain frozen corn)
  • Chopped Fresh Parsley, for garnish



Preheat your oven with a pizza stone or steel, at 450 degrees F, for about one hour.


Roll, stretch or spin your pizza dough to a 12 to 14-inch round, flour your peel and lay the dough down on the peel.


Start with the low-moisture mozzarella and top that with the bacon pieces. Then add the tomatoes.


Top the bacon and tomatoes with torn pieces of fresh mozzarella.


Sprinkle the frozen fire-roasted corn on top.


Bake for 10-15 minutes, until the cheese is melted and the crust is puffy and golden.


Sprinkle fresh chopped parsley over the pizza. Slice and serve!