Burrata, Corn + Coconut Bacon Pizza

Our house, from time to time, has been known to make a lot of pizza. We are big fans. A few years ago, I bought The Pizza Bible for my hubs, for he was in want of the perfect pizza crust. This book 100% delivered. However, the perfect crust takes 3 days to make, which doesn’t always allow for spontaneity. So, I researched and developed a crust that is ready in a little over an hour and paired it with some all-star toppings—burrata, grilled corn and coconut bacon. If you haven’t tried coconut bacon yet, let me tell you it is worth the hype and so easy to make. Garnish with chives and garlic oil and the result is extremely tasty.

Makes: 1 large pizza
Prep time: 1-2 hours
Cook time: 30-40 minutes

Ingredients

For the dough

• 3-4 cups bread flour

• 1 tsp instant dry yeast 

• 1 ½ -2 cup warm water

• 1 ½ tsp salt 

• ½ tsp garlic powder

For the coconut bacon

• 1 cup unsweetened coconut flakes

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• ¼ tsp liquid smoke

• ¼ tsp sriracha (optional)

Toppings 

• 1 ear of corn or ½ cup of frozen corn, thawed

• 8oz fresh burrata, drained

• ¼ cup olive oil

• 1-2 cloves of garlic

• 2 tbsp fresh chives, chopped

Instructions

Make the dough

This step takes the longest so start it first. You can prep the other ingredients while you wait OR you can often find ready-made dough at your grocery store if you’re in a pinch.

1. Add 1 tsp yeast to 1 ½ cups of warm (room temperature) water. Allow to sit for 5 minutes until frothy. 

2. In a large bowl, add the water and yeast mixture to 3 cups of flour. Stir with a wooden spoon to combine. If the dough seems too wet, add more flour in ¼ cup increments. If the dough seems too dry add water in 1 tbsp increments. Alternatively, you can pour the ingredients in a stand mixer with a dough hook attachment. 

3. Once the dough starts to form a ball, add 1 ½ tsp of salt and ½ tsp of garlic powder and knead by hand on a well floured surface until the ball is smooth. Cover with a bowl and let rise for an hour, or until doubled in size.

Make the coconut bacon

You can make this recipe in advance to have on hand. Simply store in an airtight container in the refrigerator for up to a week.

1. Preheat your oven to 350°.

2. In a small bowl, combine 1 tbsp soy sauce, 1 tbsp maple syrup, ¼ tsp liquid smoke, and ¼ tsp sriracha.

3. Line a baking sheet with parchment paper. Spread 1 cup of coconut flakes onto the baking sheet. Pour the soy sauce mixture over the coconut and toss until well coated. Make sure the coconut is in a single layer on the pan so it cooks evenly.

4. Bake in the oven for 15-20 minutes. Check on it halfway through and toss the coconut. Keep an eye on it toward the end as it can burn quickly. The coconut should be golden brown and crispy.

Make the pizza

1. Preheat the oven to 450°. If you’re using a pizza stone or baking steel, place in the oven to heat for 30 minutes.

2. If you’re using corn on the cob, remove the husk from the corn. Heat a large skillet over medium-high heat and place the corn cob inside. Cook and rotate until each side is golden in color and has some char-action. Remove from heat and let cool. Once cooled, use a knife to carefully cut the kernels off the cob.

3. Make a garlic oil by crushing or grating 1-2 cloves of garlic into ¼ cup of olive oil. Set aside.

4. Roll the dough out. Pre-cook the dough by placing in the oven for 6 minutes. This will help the dough cook through before adding the burrata, which can add a lot of moisture to the pizza. 

5. After 6 minutes, remove the dough from the oven. Rip the burrata apart with your hands and spread it around on the dough. Top with corn and coconut bacon and return to the oven for another 5-10 minutes or until the crust is golden brown and the cheese has melted.

6. Finish by topping the pizza with the chives and drizzle with the garlic oil, make sure to brush the crust with the oil. Enjoy!