There’s this thing called no-knead pizza dough and it’s pretty much the best thing ever.  If you can wield a wooden spoon, you can make this.  Seriously.

Also.  Pizza is a great weeknight supper.  And if you can incorporate vegetables and some protein on top, it’s an A+.  I saw this recipe on Joy the Baker and had to try it, despite the general public in my house questioning corn on pizza.  It was a hit…a salty sweet carb-y hit.

I made the no-knead dough…found here on Bon Apetit by Jim Lahey.  Actually, I made an adaptation of Joy the Baker’s adaptation of this recipe.  You can also sub in fresh pizza dough from Trader Joe’s.  It will be equally as delicious!

I didn’t have hatch chiles on hand, so I used one jalapeno instead of 3 hatch chiles.  I didn’t want it to be too spicy.  The one jalapeno was just about right for our taste.  Fresh corn and bacon round out the toppings and I also added some sauteed red onion for good measure.  After baking with a good amount of cheese, it’s topped with arugula.  Healthy pizza!

No Knead Pizza Dough with Corn, Chiles and Bacon  (very slightly adapted from the Joy the Baker recipe)

(makes 2 pizzas)

3 3/4 cups white flour

2 1/2 teaspoons active dry yeast

3/4 teaspoon salt

3/4 teaspoon granulated sugar

1 1/2 cup warm water

extra virgin olive oil for the pan

In a medium bowl, whisk together flour, yeast, salt, and sugar.  Add warm water all at once.  Using a wooden spoon, work the mixture together until fully incorporated.  Or you can mix together with your hands (especially toward the end).  The dough will be slightly shaggy.

Cover the dough with plastic wrap and a clean kitchen towel.  Let rise at room temperature for 2 hours.

After resting, dump the dough out onto a lightly floured work surface.  Divide in half.  (one for each pizza)

Working with one dough at a time, liberally oil a baking sheet with olive oil.  Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  If the dough tears, don’t worry, just press it back together.

Top with:

3/4 cup pizza sauce  (I made my own from this recipe.  But Trader Joe’s also has a great pre-made one!)

1 1/4 cup shredded mozzarella cheese

3 slices cooked bacon, chopped

1 jalapeno (roasted, peeled and coarsely chopped– I didn’t include any seeds)

1/2 red onion (chopped and sauteed in olive oil)

1 ear of fresh corn (roasted)  I roasted the corn and jalapeno together in a 425 degree oven before hand and cut the corn off the cob afterward.

arugula and red pepper flakes for topping

Place a rack in the upper third of the oven and preheat oven to 500 degrees F.

Top pizza with sauce (all the way to the edges) cheese, and toppings.

Bake for 18 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula.  Serve immediately.