Hot Truffle Honey Pizza with Sweet Corn & Ricotta
Family Friendly

Hot Truffle Honey Pizza

with Sweet Corn & Ricotta

35 MIN
+$1.99/serving 4 Servings
Wellness at Blue Apron
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    From the Test Kitchen

    For this pleasing pizza, sweet, tender vegetables and three kinds of cheese—melty fresh mozzarella, creamy ricotta, and fontina—are layered on our crispy crust. A tangy, punchy sauce made with honey, our earthy truffle zest seasoning, and a touch of red pepper flakes adds dynamic flavor, while sweet corn lends toothsome texture contrast.
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    ingredients
    Hot Truffle Honey Pizza with Sweet Corn & Ricotta
    Title
    • 3 oz Soppressata
    • 22 oz Pizza Dough
    • 2 ears Of Corn
    • 4 oz Arugula
    • 1 Lemon
    • 6 oz Radishes
    • 4 oz Shredded Fontina Cheese
    • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
    • ½ lb Fresh Mozzarella Cheese
    • 1 bunch Chives
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 cloves Garlic
    • 2 tsps Honey
    Prepare the pizza ingredients
    1 Prepare the pizza ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs.

    Assemble & bake the pizza
    2 Assemble & bake the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Top with the sliced garlic, corn kernels, fontina, mozzarella (tearing into small pieces before adding), and as much of the soppressata as you'd like (you may have extra). Drizzle with olive oil. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, thinly slice the radishes into rounds. Quarter and deseed the lemon. Thinly slice the chives. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the honey, as much of the truffle zest as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

    Finish & serve your dish
    4 Finish & serve your dish

    While the pizza rests, in a large bowl, combine the arugula, sliced radishes, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Carefully transfer the baked pizza to a cutting board; evenly top with the seasoned ricotta, sliced chives, and hot truffle honey. Cut the pizza into equal-sized pieces. Serve the finished pizza with the salad on the side. Garnish the salad with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the pizza ingredients
    1 Prepare the pizza ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs.

    2 Assemble & bake the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Top with the sliced garlic, corn kernels, fontina, mozzarella (tearing into small pieces before adding), and as much of the soppressata as you'd like (you may have extra). Drizzle with olive oil. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

    Assemble & bake the pizza
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, thinly slice the radishes into rounds. Quarter and deseed the lemon. Thinly slice the chives. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the honey, as much of the truffle zest as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

    4 Finish & serve your dish

    While the pizza rests, in a large bowl, combine the arugula, sliced radishes, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Carefully transfer the baked pizza to a cutting board; evenly top with the seasoned ricotta, sliced chives, and hot truffle honey. Cut the pizza into equal-sized pieces. Serve the finished pizza with the salad on the side. Garnish the salad with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Finish & serve your dish
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