Sweet Corn Pizza
Ingredients
The dough
-
1
pound
pizza dough
-
Cornmeal
for the baking sheet
The toppings
-
¾
cup
whole milk ricotta cheese
-
½
teaspoon
lemon zest
-
½
teaspoon
sea salt
-
1
ear
fresh corn (kernels)
-
1
piece
fresno chili (thinly sliced)
-
½
teaspoon
extra-virgin olive oil
-
1
cup
grated low-moisture part-skim mozzarella cheese
-
2
tablespoons
basil pesto
-
smoked paprika (for sprinkling)
-
fresh basil leaves (for garnish)
Instructions
- Prepare the pizza dough, allowing it to rise if homemade or resting at room temperature if store-bought.
- Preheat the oven to 500°F.
- Mix ricotta with lemon zest, salt, and pepper in a bowl.
- In another bowl, combine corn kernels, fresno chili, olive oil, salt, and pepper.
- Sprinkle cornmeal on a baking sheet, stretch the pizza dough into an oval, and poke holes in it.
- Par-bake the crust for 8 minutes until it begins to crisp.
- Spread the ricotta mixture on the crust, then add mozzarella and corn mixture.
- Bake again for 10 to 12 minutes until the crust is golden and cheese is browned.
- Top with pesto, smoked paprika, and fresh basil before slicing and serving.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
300
Total fat
12g
Total carbohydrates
35g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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