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Sweet corn, bacon, tomato and basil Pizza

Iowa Summer Pizza

Fire up the grill and put summer on a pizza! Sweet corn, bacon, tomato and basil are the perfect combination for a fun and easy summer dinner.
Servings 6 people


BBQ-Basil White Sauce

  • 1/4 cup mayonnaise/salad dressing
  • 2 tablespoons AE Dairy sour cream
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon BBQ seasoning or chili powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons finely chopped fresh basil


  • 2 cloves garlic
  • olive or avocado oil
  • 6-8 slices peppered bacon cooked and crumbled
  • thinly sliced fresh tomatoes
  • fresh mozzarella cheese
  • 1/2-1 cup fresh sweet corn kernels
  • 1/2 teaspoon BBQ seasoning or chili powder
  • shredded Parmesan cheese
  • fresh basil


  • 1 1/2 cup self-rising flour
  • 1/2 cup AE Dairy sour cream
  • 1/4-1/2 cup water
  • pinch of salt



  • Combine all ingredients and refrigerate until pizza is ready to serve.

Preparing Corn

  • Cut the kernels off of one ear of fresh sweet corn. Heat one tablespoon olive/avocado oil or bacon drippings in a skillet over medium-low heat. Add corn kernels and BBQ seasoning (or chili powder) to pan and sauté corn for two minutes, stirring occasionally. Remove from heat.
    Grilled Summer Pizza Toppings


  • Crust: Combine self-rising flour, sour cream, 1/4 cup of water and a pinch of salt in a large bowl. Mix ingredients together gently by hand. Add more water if necessary for the ingredients to come together and form a slightly sticky ball. Turn the dough out onto a floured surface and kneed, folding the dough over onto itself until smooth, 2-3 minutes. Divide dough into two pieces and form each into a 12” circle. Transfer crusts to a large cutting board or cookie sheet that has been lined with parchment paper (one sheet for each crust) and sprinkled with flour.

Assembly and Grilling

  • Preheat grill to 450 degrees. Have all topping ingredients together and near the grill when ready to start cooking the pizza.
  • Brush the grill grate with olive oil to keep the dough from sticking. Take each crust (with the parchment under it) and quickly invert the crust onto the grill, removing and discarding parchment paper.
  • Drizzle the top of each crust with olive/avocado oil and sprinkle with minced garlic. Place sliced tomatoes and fresh mozzarella on top. Sprinkle bacon, corn, and Parmesan cheese over the tomatoes and mozzarella. Drizzle a little more olive/avocado oil on the outer edge of the crust.
    Pizza with Sweet Corn, Bacon, Tomatoes and Basil
  • Close the lid and allow pizza to cook for 4-5 minutes. Rotate the pizzas to prevent burning and to cook evenly. Close lid again and continue to monitor and rotate for 8-10 more minutes, or until the crust is “blistered” and the cheeses are melted. Remove the pizzas from the grill onto a cutting board. Drizzle each pizza with white sauce and sprinkle with more fresh basil.