Pesto, Ricotta & Corn Pizza
A pizza featuring the vegetable that is the epitome of summer? Yes please. Add in basil pesto and ricotta cheese and you’ve got yourself some of the best flavors summer has to offer in one meal. A truly delicious and impressive dinner, and the best part is it comes together in less than half an hour.
Ingredients
Your pizza dough of choice
1/2 cup basil pesto
1/2 cup ricotta cheese
1/2 cup finely shredded mozzarella cheese
Kernels from one fresh ear of corn, sliced off from cob
1/4 cup thinly sliced red onion
1 jalapeño, thinly sliced
1 red bell pepper, thinly sliced
California Olive Ranch Chef’s Bottle 100% California for drizzling
Chili flakes and freshly chopped cilantro for topping (optional)
Instructions
1. Preheat oven to 450F
2. Gently stretch pizza dough out to desired size
3. Evenly spread basil pesto onto dough
4. Drop dollops of ricotta cheese all around pizza generously
5. Top pizza with bell pepper, jalapeño, onion and corn
6. Drizzle California Olive Ranch Chef’s Bottle on toppings and crust pizza
7. Bake in oven for about 15 minutes, until well done
8. Remove pizza from oven and top with fresh cilantro, chili flakes and another drizzle of California Olive Ranch Chef’s Bottle