Corn chowder pizza
Pizza
Italian cuisine
On cool summer evenings here in the Bay Area, I often make a bacon-y corn chowder scented with thyme. For this pizza, I use the primary ingredients of that soup as toppings, with a handful of broccoli rabe or arugula thrown on for color. The dough recipe here is inspired by one for bacon bread in Peter Mayle’s “Confessions of a French Baker.” The baker is Gerard Auzet, boulanger extraordinaire in a small town in Provence. You can include some bits of bacon in the dough, or not, as you please. Or, if you wish, use any other pizza dough that you like! In our house,cheese is strictly optional on a pizza like this. Sometimes I put a bit of finely grated Parmesan down first, as one would a pissaladiere. Other times, if I have some on hand, I sprinkle this pizza with grated smoked Gouda or Fontina. I recommend using a light hand with the cheese, however, to keep the corn, thyme and bacon on center stage. Either way ... enjoy!! ;o) - AntoniaJames
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