Ingredients
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1 pound pizza dough
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¾ cup whole milk ricotta cheese
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Heaping ½ teaspoon lemon zest
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½ teaspoon sea salt, plus more to taste
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Freshly ground black pepper, to taste
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Kernels from 1 ear fresh corn (about ¾ cup)
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1 Fresno chili, thinly sliced
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½ teaspoon extra-virgin olive oil
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Cornmeal, for baking sheet
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1 cup grated low-moisture part-skim mozzarella cheese
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2 heaping tablespoons basil pesto
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Smoked paprika, for sprinkling
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Fresh basil leaves, for garnish
Instructions
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Let homemade dough rise or bring store-bought dough to room temperature for 1 hour.
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Preheat oven to 500°F (or as high as possible).
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In a small bowl, mix ricotta with lemon zest, sea salt, and pepper.
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In a separate bowl, toss corn kernels and sliced Fresno chili with olive oil, salt, and pepper.
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Sprinkle cornmeal on a baking sheet. Stretch the dough into an oval and place on the sheet. Prick with a fork.
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Par-bake for 8 minutes until the edges start to crisp.
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Remove from oven and spread ricotta mixture evenly on the crust.
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Top with grated mozzarella, then add corn and chili mixture.
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Bake for 10–12 minutes until crust is golden and cheese is bubbling and browned in spots.
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Finish with basil pesto drizzle, smoked paprika sprinkle, and fresh basil leaves.
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Slice and serve hot.
Notes
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Use jalapeño or red chili flakes if Fresno chili isn’t available.
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Frozen corn can be used; thaw and dry before using.
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Add grilled chicken or beef for a protein boost.
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Gluten-free dough works as a substitute—adjust bake time as needed.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes