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Pizza Corn & Bacon Stuffing
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Minced Bacon100 g
- Corn on the cob2 unit(s)
- Mozzarella Cheese100 g
- Tomato sauce2 tablespoon
- Oregano to taste
- Olive oil to taste
- Cut the bacon into small pieces and take the skillet on low temperature to fry. You don't need to use oil or olive oil, as the bacon itself will release fat.
- Let it fry until crispy and set aside. When cool, use the knife to cut even more, making it almost like ground beef.
- Grate the cheese on the coarse side of the grater and set aside.
- Prepare your homemade tomato sauce (I make mine by sautéing garlic and onions, adding a can of peeled tomato and letting it cook for about 15 minutes on low heat, to reduce the acidity) or prepare a ready-made sauce.
- Boil water in a deep pan with a little salt and cook the corn cobs for about 10 minutes or until soft. Drain and, with a knife, separate the corn from the cob. If you prefer, you can use canned corn for more practicality.
- Open the pizza dough (recipe is on my profile) and, with a ladle, spread a layer of tomato sauce.
- Top evenly with bacon, corn and cheese.
- Sprinkle with oregano and place in the oven. Bake until the crust is browned and the cheese is melted. The time depends on the oven and the size of the pizza - for a medium pizza in a wood-fired oven I needed 5-7 minutes.
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