• 1 Tbsp. olive oil
  • 6 oz. Smithfield Diced Bacon
  • 2 cloves garlic, minced
  • 3 medium red potatoes, medium diced
  • 3 cups heavy cream
  • 6 sprigs fresh thyme
  • 1 pack premade pizza crust
  • 2 cups mozzarella, shredded
  • 14 oz. can corn
  • 12 oz. Smithfield Diced Ham
  • 2 oz. chives, minced
  • Salt and pepper, to taste



Bacon, Ham, Smithfield Diced Ham

Meal Course:

Dinner, Lunch

Dish Type:



  1. In medium saucepan, add olive oil and place over medium heat on stovetop. Add bacon to saucepan and begin to render,stirring often until bacon is crispy.
  2. Once crispy, remove bacon from pan and place onto a paper towel–lined plate. When bacon is removed from pan, leave remaining bacon fat, and add in garlic to sweat for 1 minute.
  3. Add in potatoes and continue to cook with garlic for about 3 minutes without browning garlic. Add in heavy cream, and bring to boil.
  4. Once it comes to boil, turn down heat to a slow simmer and add thyme and pinch of salt while letting sauce reduce for approximately 15 minutes or until potatoes are tender. Remove thyme and let sauce cool.
  5. To build pizza, use roughly 6 oz. of cream sauce with potatoes as base, and spread evenly in a circular motion onto pizza crust. Add shredded mozzarella, corn and ham to pizza.
  6. Place in preheated oven of 450˚F for 15 minutes or until cheese is golden and bubbly. Remove pizza from oven and sprinkle crispy bacon and chives on it.
  7. Slice pizza and serve.