Pizza with Corn, Green Pepper, and Bacon

I am down to my last few packages of frozen corn from last summer. Every time I use some, I am blown away by the sweetness and flavor. It's in a completely different league from the frozen corn you buy at the store. Here I combined it with some frozen green peppers from last year's garden and a little Bostrom Farm bacon. Use a tomato sauce that is fairly plain, if you can, with flavorings that don't scream Italian too loudly. Alternatively, try a light coating of salsa instead. In summer, you could make this with chopped fresh tomatoes in place of sauce.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
3/4 cup corn kernels (frozen is fine)
1/2 cup diced green pepper (frozen is fine)
3-4 slices cooked bacon, chopped
2-3 oz. mozzarella, shredded or cubed

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the sauce over the crust, then top with corn, pepper, and bacon. Sprinkle with mozzarella. Bake for about 18 minutes, until crust is golden and cheese begins to brown.

Serves 3-4.