Charred Corn + Bacon Pizza with a Cream Cheese Stuffed, "Everything" Topped Crust

Makes 1 (9”x12”) pizza

“everything” seasoning:
1 tablespoons sesame seeds
2 teaspoons garlic flakes
2 teaspoons onion flakes
2 teaspoon poppy seeds
1/2 teaspoon crushed sea salt flakes

2 tablespoons extra virgin olive oil, divided
1/3 cup medium-ground yellow cornmeal
1/2 recipe pizza dough, room temperature

6 ounces cream cheese, softened and whipped
4 ounces shredded fontina cheese (can use Monterey Jack)
2/3 cup charred corn kernels (from 1 corn on the cob)
3 strips of bacon, cooked and cut into 1 inch pieces
¼ cup thinly sliced red onion (about 1/8)
2 green onions, thinly sliced
cracked black pepper to taste

1. For ‘Everything’ seasoning: Place all ingredients into a mixing bowl and stir together until completely combined. Set aside until ready to use.
2. Preheat oven to 500˚F. Brush 1 tablespoon of oil onto a 9”x12” baking sheet (with a lip) and sprinkle to cornmeal.
3. Roll dough out on a clean, lightly floured surface until you have an 11”x14” rectangle about 1/4” thick dough. Transfer the dough onto the prepared baking sheet, allowing excess dough to hang over the edge.
4. Brush 1/2 tablespoon of oil over the dough and fill a piping bag or disposable plastic quart-sized bag with the softened cream cheese.
5. Pipe the cream cheese along the entire perimeter of the baking sheet and fold the overhang of dough over the piped cream cheese, pressing the edges to seal.
6. Top pizza with 2/3 of the cheese followed by the corn, bacon, red onion and remaining cheese.
7. Brush remaining oil over the stuffed crust and generously sprinkle with “everything” seasoning.
8. Bake pizza for 10 to 12 minutes or until cheese has melted and crust has browned nicely.
9. Remove from oven and allow pizza to cool for 5 to 7 minutes. Top pizza with green onions, slice and serve.