I anxiously await the day that I find local fresh sweet corn on the cob to top this sweet roasted corn bacon and burrata pizza.
This sweet and savory pizza has the sweetness of corn combined with the smoky, salt flavor of the bacon and you can never go wrong with burrata.
The sauce that tops this wonderful pizza is called a “leek soubise”, which is basically a bechamel or white sauce with caramelized leeks blended in the sauce. It’s so flavorful and the perfect base for a sweet roasted corn bacon and burrata pizza.
Let’s make the sauce: 1) Using the white and light green parts of the leek only. Make sure the leeks are clean. Grit and dirt can get between the layers. Wash them well then slice. 2) In a small, heavy bottom sauce pan melt butter then add the leeks. Cook slowly over low heat until leeks begin to caramelize or beginning to brown lightly. Remove from the heat and place the leeks in a blender. Set aside.
To make the bechamel or white sauce: 1) in a heavy bottom sauce pan, warm milk. 2) In another heavy bottom sauce pan, melt butter then add flour. Stir with a wooden spoon and allow to cook for a minute or so to cook off the raw taste of the flour. 3) Whisk in the warm milk and stir until smooth and creamy. If sauce seems too thick, add additional milk until smooth and velvety. Add salt, nutmeg, and white pepper.
4) Add 1/2 cup bechamel sauce into the blender with the leeks. Blend until smooth. 5) Return leek puree into pan with bechamel sauce. 6) Stir to combine.
Preheat oven and pizza stone to 550 degrees OR oil a baking sheet instead of using pizza stone.
Sprinkle a pizza peel with flour or corn meal. Sets aside. Or arrange on an oiled baking sheet. Shape pizza dough into a 10-12 inch pizza (my pizza started out round but ended up oval shaped to fit onto my pizza stone). It’s all good! Assemble the pizza by spreading 1/2 cup leek soubise in an even layer on top of the pizza dough. Add roasted corn, bacon lardon, serrano chiles (optional, but I love the hint of heat), and dollops of ricotta. Gently slide pizza off of peel into a pizza stone. Bake for 10-12 minutes.
Remove pizza from oven and pull apart Burrata. Allow to set for 5-7 minutes to warm cheese. Add fresh thyme and a few grounds of pepper. Enjoy this sweet and savory pizza.
Chewy crust pizza with Leek soubise, roasted sweet corn, bacon lardon, and serrano. Finished with Burrata cheese.
- 2 large leeks white and light green parts, chopped
- 2 tbsp butter
- 1 1/2 cups milk hot
- 1/4 cup butter
- 1/4 cup flour
- 1/2 tsp kosher salt
- 1/8 tsp nutmeg
- 1/8 tsp white pepper
- 1 lb pizza dough homemade or store bought
- 1/2 cup leek soubise from recipe above
- 2 ears corn roasted and cut off cob
- 4 ounces bacon cooked, chopped
- 1-2 Serrano chiles chopped, seeds and veins removed
- 1/3 cup ricotta cheese
- 4 ounces burrata
- fresh thyme
- olive oil extra virgin
Wash and chop leeks.
In a small sauce pan, melt 2 tablespoons butter. Add leeks and saute over low heat until lightly caramelized. Remove from heat. Place leeks in a blender and set aside.
In a small sauce pan warm milk.
Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat until it's melted.
With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter. eat the roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the warm milk to the roux, whisking vigorously to make sure it's free of lumps. The sauce should be smooth and velvety. If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon. Stir in salt, nutmeg, and white pepper. Remove from heat.
Add 1/2 cup cooked white sauce into the blender and leeks. Blend until smooth.
Stir creamed leek sauce into the remaining white sauce. Remove from heat and transfer to a small bowl to cool.
Preheat oven to 550 degrees with a pizza stone in the oven. Or coat a large baking sheet with oil then set aside.
Dust pizza peel with flour or corn meal. Set aside.
On a lightly floured surface, gently form dough into a 10-12 inch pizza. Transfer to dough to prepared pizza peel.
Gently spread leek soubise on pizza dough to within a 1/2-inch of pizza crust. Layer with roasted corn, bacon lardon, and Serrano chiles.
Gently slide pizza onto pizza stone. If using a baking sheet, prepare pizza on the prepared baking sheet.
Bake for 10-12 minutes or until golden and bubbling. Remove from oven.
Top with Burrata and fresh thyme. Allow Burrata to sit 5-7 minutes on pizza to warm. Drizzle with olive oil.
I’m anxiously waiting for delicata squash to appear at the farmer’s market. Don’t forget about the Delicata squash sage burrata pizza. It’s a keeper!