White Corn Pizza
With pesto and candied jalapeño...serve right out of the oven for a truly simple dinner that everyone will love!
Foto: Half Baked Harvest
Ingredients
- 1/2 pound pizza dough, at room temperature
- 1/3 cup basil pesto
- 2 cloves garlic, grated
- 1 small shallot, thinly sliced
- chili flakes
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1 cup fresh sweet yellow corn
- 1/4 cup candied or pickled jalapeños ((optional))
- fresh basil
Steps
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1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.2. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread on the pesto, and add the garlic, shallot, and chili flakes. Then add dollops of ricotta, the mozzarella, and provolone. Spoon over the corn and jalapeños (if using). 3. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with fresh basil. Slice and enjoy!
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1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes. 2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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