Sunday, September 7, 2014

Cheesy Bacon Corn and Chili Flatbread + Chipotle Aioli

I keep seeing pumpkin recipes popping up everywhere.  Don't get me wrong, Fall is my absolute FAVORITE season of the year, but I'm just not there yet.  Maybe that is because we were pushing 90+ degree weather down here this past week.  Until I can wear my boots and sweaters, it's still summer to me!  

Good news though... we found our local farmer's market around here and I am in love.  Howe Meadow will always be my favorite, but unfortunately we don't have the time to drive 350 miles to get there each Saturday.

The Arlington Farmer's Market was exactly what I needed and it is even better that we can walk to it from our place!  They have a variety of local vendors selling fresh meats, cheeses, vegetables, fruits and flowers.  And these fresh ingredients inspired this flatbread.  

The flavor combinations that we have going on here are obscenely tasty.  It is like the bacon, corn, tomatoes, chilis, scallions, cheese and chipotle sauce were just meant to be together.  Forever. And as long as Summer keeps sending me these delicious and fresh ingredients, I'm going to keep using them!    

Cheesy Bacon Corn and Chili Flatbread
1 ball of pizza dough (recipe here)
6-8 slices of cooked bacon
1 ear of roasted corn 
1/2 cup diced tomatoes
1/4 cup sliced chili peppers (I used aji dulce but fresno, jalapeno or habanero would be great) 
1 clove of garlic, minced
1 tablespoon butter
1 tablespoon olive oil
4 ounces fresh mozzarella, 
fresh grated parmesan cheese
2 scallions, thinly sliced

To cook the bacon, place on a parchment lined sheet pan.  Put pan in oven and then turn the oven on to 375 degrees.  Set timer to 15 minutes.  Let oven preheat with bacon in it and check on it once the 15 minutes is up.  Depending on the thickness of the bacon, you may have to add some more time.  Mine took another 5 minutes for a total cooking time of 20 minutes.  

Once bacon is done, reduce heat in oven to 350 degrees and place ear of corn in oven, husk and all.  Set another timer for 30 minutes.  Remove from oven, let cool and then shuck the corn.  For further instructions on this method, click here.  

Increase heat in oven to 425 degrees.

Prep all of the ingredients.  Slice the corn off of the cob.  Chop the tomatoes and peppers.  Melt the butter and to it, add the olive oil and minced garlic.  

Roll out the pizza dough and pace it on a sheet pan lined with parchment or a Silpat.  Brush it with the garlic-butter.  Tear off pieces of the fresh mozzarella and scatter it over the dough.  Grate fresh parmesan over the top.  Next comes the bacon, corn, tomatoes and  chili peppers.  

Place pizza in oven and cook for 15-20 minutes.  Once it comes out of the oven, garnish with the chopped scallions and drizzle the Chipotle Aioli over the top.  Slice, serve and enjoy! 

Chipotle Aioli 
1/4 cup mayonnaise
3 tablespoons heavy cream
2 tablespoons sour cream
2 teaspoons Sriracha
1/4 teaspoon chipotle powder (or you can just use a 1 tablespoon chipotle adobo sauce)

In a small bowl, mix all ingredients together.  You want it to be the consistency of a thick cream.  If needed, add more heavy cream. Take a spoon and drizzle over flatbread once it comes out of the oven.   

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