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Kiwi Salsa, Corn & Bacon

Kiwi salsa, corn & bacon pizza

Kiwi salsa, corn & bacon pizza

Kiwi salsa, corn & bacon pizza

Buffalo mozzarella, roasted corn, bacon, & kiwi salsa with avocado, peaches, red bell peppers, jalapeños, green onions, hot sauce, lime juice & honey



Ingredients: 1 ball of dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper 1 ear of corn, shucked pat of butter 1 ball of buffalo mozzarella, shredded/torn into bite size pieces 2-3 strips of bacon

For the salsa: 2 avocados, peeled & sliced 3 kiwis, peeled & cut into ¼-inch cubes 1 teaspoon honey dash of hot sauce (amount depends on how spicy your hot sauce is—we used Dave’s Gourmet Ghost Pepper Jolokia Sauce, so we barely needed a couple drops) 1 ½ tablespoons lime juice 1 green onion, finely chopped 1 large ripe peach, pitted & diced ½ jalapeño pepper, finely chopped 1 red bell pepper, seeded & diced

Directions: Preheat your oven to 400° F. Line a baking sheet with foil and butter an ear of corn. Season it very generously with salt & pepper, and sit another pat of butter on top.

Roast it in the oven for about 35-45 minutes, turning occasionally, until starting to brown nicely. When it’s finished, take it out and let it cool, and then cut the kernels off the cob and into a bowl to set aside. Increase your oven temperature to 550° F.

Meanwhile, prepare your salsa by combining all the ingredients together in a large bowl, mashing the avocado slightly as you mix. Add salt & pepper to taste.

Next, lay your bacon strips out in a pan a couple at a time and turn the stove to medium. They’ll cook best if you don’t preheat the pan ahead of time. Once they’re sizzling and turning brown on one side, turn them over and let them cook for a few minutes on the other side.

When they’re finished, take them out and let them drain and get crispy on a paper towel. Repeat with as many bacon strips as you like, then break them up into 1-2 inch pieces.

When your oven is hot, prepare your dough using the instructions on the right. Once it’s baked for a minute, take it out and brush it lightly with olive oil. Next, spoon your salsa mixture in an even layer across the pizza.

Next sprinkle pieces of the cheese on top—don’t add too much, or the pizza texture will become too creamy. Follow this with the corn and bacon, plus a couple grinds of fresh cracked black pepper. Pop it in the oven and bake until the cheese has melted and the crust is a nice golden brown—then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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