Corn and Bacon Naan Pizza
3 slices bacon
2 tablespoons butter
1/4 cup finely chopped yellow onion
2 ears of corn, kernels cut off the cobs
1 clove garlic, minced
1/8 teaspoon fine sea salt
1/8 teaspoon cracked black pepper
2 tablespoons half-and-half
Canola oil, for greasing
2 naan bread slices
4 slices fresh mozzarella cheese
1 teaspoon fresh chopped chives
In a medium sauté pan cook the bacon over medium to medium-high heat until crisp. Drain on a paper towel–lined plate. Crumble coarsely. Discard the bacon grease, and wipe the pan with a paper towel.
Add the butter to the pan, and melt over medium heat. Add the onion and one- quarter of the corn kernels. Cook until the corn is soft, about 10 minutes. Stir in the garlic, salt, pepper, and half-and-half. Cook for 1 minute. Transfer to a food chopper or a small food processor, and process until smooth. Spoon the corn puree into a bowl.
Preheat a grill to medium heat. Grease the grill grates by lightly brushing with oil.
Spread the corn puree on the naan bread slices, leaving a 1⁄2 ????-inch rim around the side. Place two pieces of mozzarella on each naan, and sprinkle half of the remaining corn kernels on top of each.
Place the pizzas on the grill, and cook until the cheese melts and naan is crisp, 5 to 7 minutes. Transfer to a serving plate. Sprinkle with the chives and crumbled bacon. Cut into wedges and serve.
Makes 4 servings.
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