Hog & Feed Pizza Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper dusted with a little flour or cornmeal.

Make a quick alfredo

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant (do not brown). Whisk in the tablespoon of flour and cook 30 seconds to form a roux. Gradually whisk in the milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring constantly, and cook 3–4 minutes until slightly thickened. Reduce heat to low and stir in grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp black pepper and a pinch of nutmeg. Taste and adjust seasoning. Remove from heat and let cool slightly so it spreads easily (should be thick but pourable).

Prepare bacon

Preheat a skillet over medium heat. Add the sliced smoked bacon and cook until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.

Roast or char the corn

If using fresh corn on the cob: char on a hot grill or under a broiler 6–8 minutes, turning occasionally until kernels are lightly browned. Let cool, then cut kernels off the cob. Alternatively, pan-roast 1 cup of fresh or thawed corn kernels in 1 tsp olive oil over medium-high heat for 4–5 minutes until lightly browned. Set aside.

Assemble pizza

Spread a thin, even layer (about 3/4 cup) of the prepared Alfredo sauce over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle 1 cup shredded mozzarella evenly over the sauce. Distribute the roasted corn kernels across the cheese, then scatter the chopped smoked bacon pieces on top. Sprinkle the remaining 1/2 cup mozzarella and the 1/2 cup fontina/provolone evenly for extra melt and richness. Finish with a light dusting of cracked black pepper and red pepper flakes if using.

Bake

Using a pizza peel or the back of a baking sheet, transfer the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned. Watch closely to avoid burning.

Finish and garnish

Remove the pizza from the oven and let rest 2 minutes. Drizzle 1 tsp olive oil over the top, scatter the fresh sliced chives evenly, and add a final crack of black pepper. Slice into 8 slices and serve immediately.