Buttery, fluffy naan bread topped with smoky charred corn, crisp bacon, spicy jalapenos and two types of cheese.  This Tex-Mex Charred Corn, Bacon & Jalapeno Pizza is quick and easy, yet packed with fresh, fabulous flavor! Tex-Mex Charred Corn, Bacon & Jalapeno Pizza

Hellllllllo my virtual hommies!

Guess what?  Guess what!!!??

Today we are going to start the weekend celebrations early.  Hooray!

Why?

Well, two reasons.

One – today is Boy and I’s 10 year (dating) anniversary.  And, I dunno about you, but a DECADE of love calls for a grand celebration.

(Boy, if you are reading this, I expect a celebration of epic proportions… wait, who am I kidding?  He doesn’t read this nonsense…. I digress.  Moving on…)

And TWO – pizza!

🍕 PEEEEEE-ZZZZAAAA! 🍕

I’m going to assume reason number one didn’t do much for you, but reason number two!  Reason NUMBER TWO totally got you on board for starting the weekend early.

Am I right, or amirite?  😉

Excellent.  Let’s do the dayum thang!  (<– don’t punch me for saying that)

HIGH FIVES!  ✋

Overhead shot of an unbaked Tex-Mex Charred Corn, Bacon & Jalapeno Pizza on a sheet of parchment paper with small salt and pepper shakers in the upper corner Overhead shot of Tex-Mex Charred Corn, Bacon & Jalapeno Pizza on a white square board with vine ripe tomatoes, salt and pepper shakers, knife and ramekins of microgreens and chopped cilantro

Tex-Mex Charred Corn, Jalapeno and Bacon Pizza

AKA fantastically flavorful pizza that will make you wanna hip hip hop and ya don’t stop.

Fluffy, chewy naan bread topped with ALL the scrumptious summer and terrific Tex-Mex toppings…

Smoky, charred kernels of sweet corn, pungent red onion, spicy slices of jalapeno, crispy bits of bacon, herbaceous cilantro, ooey-gooey pepper jack, salty cotija and fresh, peppery micro greens.

Basically, this pizza is like a ginormous dance party for your taste buds.

It’s fresh.

It’s fabulous.

It’s got cheese for days.

And, there’s bacon involved.

I mean real talk, what more could you ask for?!

…… Exactly.

Angled shot of Tex-Mex Charred Corn, Bacon & Jalapeno Pizza topped with microgreens Overhead, up-close shot of a corner of Tex-Mex Charred Corn, Bacon & Jalapeno Pizza

Recipe Notes:

  1. While I used naan bread for my pizza, because it is too easy and delicious not to, you could absolutely use any kind of pizza dough you would like.  If you are making your own dough, or using a store bought ball of pizza dough, the recipe below will yield one large pizza instead of 2 naan (individual sized) pizzas.
  2. I grilled my corn for this pizza, and just in case you are new to grilling, I’ve included instructions on how I grill corn in the notes section of the recipe below.  Conversely, you can prepare your corn on the cob however you would like, or you can use frozen (defrosted) or canned corn.
  3. If you don’t want your pizza to be spicy, make sure you remove the seeds and ribs from the jalapenos before adding them to your pizza.  All of the spiciness of a jalapeno lives in the seeds and ribs, so you can control the spiciness by removing all, some, or none of them.
  4. Cotija is a Mexican cheese and can be found at most grocery stores in the specialty cheese section.  If you can’t find it, feta is a good substitution!
  5. I used Mexican Fiesta Microgreens on my pizza, but any variety of microgreens will do.  If microgreens aren’t your thing or you can’t find them, arugula would be equally as delicious!
  6. While I didn’t add it to the pizza you see photographed here, I highly recommend you add slices of avocado to your pizza!  The rich creaminess adds a wonderful texture and flavor.  Just make sure you add the avocado AFTER the pizza has done baking.

Overhead shot of a sliced Tex-Mex Charred Corn, Bacon & Jalapeno Pizza on a white board with lime wedges, knife, vine ripe tomatoes and ramekins of microgreens and chopped cilantro in the corners Overhead shot of 3 slices of Tex-Mex Charred Corn, Bacon & Jalapeno Pizza on a white board with a microgreen in the top left corner

Enough chit chat, make this Tex-Mex Charred Corn, Jalapeno & Bacon Pizza and get your weekend started off with a bang (bang boogie).

Until next week, friends, cheers – to pizza.  Arguably the best food group.  😉

-XOXO-

Cheyanne

P.S. If you haven’t heard Rappers Delight by The Sugar Hill Gang, you haven’t lived.

5 from 9 votes
Print
Tex-Mex Charred Corn, Bacon & Jalapeno Pizza
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Buttery, fluffy naan bread topped with smoky charred corn, crisp bacon, spicy jalapenos and two types of cheese.  This Tex-Mex Charred Corn, Bacon & Jalapeno Pizza is quick and easy, yet packed with fresh, fabulous flavor! 

Course: entree, Pizza
Cuisine: Tex-Mex
Servings: 4
Calories: 625 kcal
Author: Cheyanne Bany
Ingredients
  • 2 Pieces Naan Bread
  • 1 TBS Olive Oil
  • 4 ounces Bacon – cooked and diced*
  • 2 Jalapenos – sliced*
  • 1 Ear Sweet Yellow Corn – grilled and kernels removed*
  • ¼ Cup Red Onion – diced
  • 2 Cups Pepper Jack Cheese – freshly grated (about 6 ounces)
  • ½ Cup Cojita Cheese - crumbled
  • 1 Cup Microgreens – loosely packed
  • 2 TBS Cilantro – roughly chopped
  • 1 Lime
Optional Toppings: Sliced Avocado, Pepitas, Halved Cherry Tomatoes
    Instructions
    1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray for easy cleanup.
    2. Place naan on prepared baking sheet and drizzle evenly with olive oil. Top the naan with half of the pepper jack cheese and half of the cojita. Scatter the bacon, jalapeno, corn and red onions on top. Add the remaining pepper jack and cojita. Season generously with salt and pepper.
    3. Bake 7-10 minutes or until golden brown and cheese is melted.
    4. Remove from oven and top with microgreens, cilantro and optional toppings if using. Squeeze fresh lime juice over the top, slice and serve.  Enjoy!

    Recipe Notes

    1. While I used naan bread for my pizza, you can use any kind of pizza dough you would like. If you are making your own dough, or using a store bought ball of pizza dough, the recipe below will yield one large pizza instead of 2 naan (individual sized) pizzas.

     

    2. I grilled my corn for this pizza, but you can prepare your corn on the cob however you would like.  Or, you can use frozen (defrosted) corn or canned corn.

    *To Char Corn: 

    1. Brush the corn all over with oil and generously season with salt and pepper.
    2. Grill, rotating every 2-3 minutes, until corn is charred all over, about 10-12 minutes total. 
    3. Remove to a clean work surface.  Set aside until cool enough to handle and then cut kernels of corn off of cob.

    *To Cook Bacon:

    1. Place a medium skillet over medium heat.
    2. Add diced bacon and cook until fat is rendered and bacon is crispy.  Remove with a slotted spoon to a paper towel lined plate to drain.

     

    3. If you don’t want your pizza to be spicy, make sure you remove the seeds and ribs from the jalapenos before adding them to your pizza. All of the spiciness of a jalapeno lives in the seeds and ribs, so you can control the spiciness by removing all, some, or none of them.

     

    4. Cotija is a Mexican cheese and can be found at most grocery stores in the specialty cheese section. If you can’t find it, feta is a good substitution!

     

    5. I used Mexican Micro Greens on my pizza, but any microgreens will do. If microgreens aren’t your thing or you can’t find them, arugula would be equally as delicious!

     

     

    Nutrition Facts
    Tex-Mex Charred Corn, Bacon & Jalapeno Pizza
    Amount Per Serving
    Calories 625 Calories from Fat 369
    % Daily Value*
    Total Fat 41g 63%
    Saturated Fat 18g 90%
    Cholesterol 90mg 30%
    Sodium 1127mg 47%
    Potassium 208mg 6%
    Total Carbohydrates 37g 12%
    Dietary Fiber 2g 8%
    Sugars 5g
    Protein 26g 52%
    Vitamin A 13.2%
    Vitamin C 18.6%
    Calcium 56.1%
    Iron 5.2%
    * Percent Daily Values are based on a 2000 calorie diet.

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