While I was in Oregon my mom and I went out for a great dinner at one of our favorite restaurants in Eugene, Marché. We shared a bunch of appetizers, including one of the fantastic wood-oven pizzas, topped with tomatoes, corn and bacon. The sweet corn, tangy/sweet tomatoes and smoky bacon (and crust) were perfect together, so when I got back I decided to recreate it, using dough that I bought from Whole Foods so that it could be super-fast comfort food.
I had Sungolds that I’d brought back from Oregon, and I cut a nice fat heirloom tomato into very thin slices. I microwaved an ear of corn for a minute or two to cook it partway, then cut the kernels off the cob.
I hadn’t gotten very clear directions about the dough–the guy had said to let it rise, but it didn’t seem to want to, despite the room being quite warm. It was very bouncy, resilient dough. I did eventually force it (mangled) into a relatively flat oval. I topped it with fontina and the toppings, including chopped pancetta that I had already cooked until it was nice and crispy.
One nice thing about our old, old stove is that the gas oven goes to 600. I cooked the pizza fast, and then we enjoyed it with salad. The sungolds were especially nice, since they were little pockets of sweet-tart juice, basically. And I loved the corn, which just tastes like summer, doesn’t it? The pancetta is crucial–you need the savory flavor to balance the sweet tomatoes and corn. Next time maybe I’d use some sharper cheese?