Sunday, March 29, 2020

Corny pizza

Saturday was pizza day chez nous. One of my favorite pizzas to make is leek and bacon. There's no tomato sauce or cheese in it, just crispy bacon and sautéed leeks. This time, we had a surplus of onions in the pantry, so we used those in place of leeks. And, because this is France, smoked lardons take the place of American bacon. Lardons are actually the same cut as bacon, just shaped differently.

Ken gently cooked the sliced onions with some white wine, bay leaves, and red pepper flakes. Yum!

My twist with this pizza is that I like to add corn. I sautéed the corn in the rendered bacon fat to crisp it up and give it a toasted/roasted flavor. It works really well with the leeks/onions and bacon. And I added a few black olives, too. We drank a cabernet sauvignon from southern France (Pays d'Oc) along side. Bon appétit !


  1. The corn would also be good roasted in the oven. Looks yummy.

  2. Unique! Thanks for the additional information you gave me yesterday on les courses.

  3. Another gorgeous dish. Jerry would love this! Anything with corn.

  4. I'd have to add cheese. Can't imagine pizza without some kind of cheese.

  5. Looks delish! I really love corn so this mix must be tried. I will have to put bacon and black olives on my list for next week so I can try it myself. And, I won't have wine from Pays D'Oc but I do have some Australian Merlot! Merci, Walt!

  6. travel, yes! Or on the grill...

    bettyann, you bet.

    mitch, corn's one of my favorite foods and pizza is one of my favorite food groups. :)

    judy, and it's tasty, too!

    thickethouse, it was. :)

    diane, we did sprinkle some grated parmesan on at the table.

    mary, merlot is good! Enjoy. :)


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