PMQ’s Brian Hernandez has been shakin’ the bacon in our test kitchen to get ready for National Bacon Day, taking place on Friday, December 30.

Hernandez provides a little south-of-the-border flair with the Bacon Fiesta Pizza, featuring bacon from Smithfield Culinary, along with shredded mozzarella, plus a Mexican-style street corn salad mix and dressing. Watch the video below for the full recipe, plus several bonus recipes featuring Smithfield bacon, such as The Alfredo Broccoli Bacon Boat; the Hawaiian Valentine, featuring Krusteaz’s ready-to-bake brownie mix, a pineapple/mango salsa and Smithfield bacon; and Devils on Horseback, made with bacon-wrapped medjool dates from Double Date Packing and stuffed with Galbani Gorgonzola crumbles.

Related: Is the Grinch Philly Tomato Pie the Christmas Pizza of the Future?

Watch the video here and scroll down for the full Bacon Fiesta Pizza recipe:

The Bacon Fiesta Pizza

Ingredients:
Pizza:
13 oz. dough ball
16 oz. Smithfield Culinary Fully Cooked Bacon Pieces
8 oz. shredded mozzarella

Street corn salad mix:
24 oz. roasted corn
Olive oil
1 red bell pepper, diced
1 jalapeño pepper, diced
½ red onion, diced
1 bunch fresh cilantro, chopped
2/3 c. Cotija cheese, crumbled

Dressing mix:
6 tbsp. sour cream
2 tbsp. mayonnaise
8 tbsp. fresh lime juice
1 tsp. cumin
1 tsp. paprika
½ tsp. kosher salt
½ tsp. chili powder

Note: This recipe makes several pizzas

Directions:
First, crisp up some of your Smithfield bacon in advance. This is to top the pie after the bake.

While bacon is crisping, prepare the street corn salad veggies. Heat some olive oil up in a medium saucepan and roast the corn until you see the browning occur. Be careful not to over-roast it, as it still needs to cook in the oven. When the corn is roasted to your liking, set it aside.

Dice up peppers and onions and chop cilantro, then mix them and set them aside as well.

For the dressing, mix sour cream, mayo, lime juice and spices together.

Stretch out dough ball and add a light covering of dressing on the base of the pie. Sprinkle a portion of mozzarella, then add fresh Smithfield Fully Cooked Bacon Pieces, a good helping of corn and the remainder of mozzarella. Bake at 550° for about 7-10 minutes or until the crust is golden brown.

Remove from the oven and let cool for a couple minutes. Then add your salad mix, another hefty amount of roasted corn and the extra crispy Smithfield bacon. Finish it off with a drizzle of your dressing and a good dusting of cotija cheese!

This video was made possible with products from:

Smithfield Culinary
Galbani Professionale US
NutraSun Foods
Krusteaz Professional
Marconi Foods
Liokareas
Double Date Medjool Dates