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Hot Truffle Honey Pizza
with Sweet Corn & Ricotta
35 MIN
+$1.45/serving
4 Servings
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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NutritionPER SERVING
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Calories930 Cals (est.)
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fresh
ingredients
Title
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6 oz Prosciutto
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22 oz Pizza Dough
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2 ears Of Corn
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4 oz Arugula
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4 oz Shredded Fontina Cheese
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1 Lemon
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3 oz Radishes
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2 cloves Garlic
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½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
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2 Tbsps Honey
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½ lb Fresh Mozzarella Cheese
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1 bunch Chives
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½ cup Part-Skim Ricotta Cheese
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the dough and honey 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 a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Top with the sliced garlic, corn kernels, fontina, and mozzarella (tearing into small pieces before adding). Season with salt and pepper and drizzle with olive oil. Bake, rotating the sheet pan halfway through, 20 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.
3
Prepare the remaining ingredients & make the hot truffle honey
Meanwhile, thinly slice the radishes into rounds. Thinly slice the chives. Quarter and deseed the lemon. 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 (kneading the packet before opening), 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. Remove the plastic lining between the slices of prosciutto.
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, prosciutto (tearing into small pieces before adding), 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!
1
Prepare the ingredients
Remove the dough and honey 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 a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Top with the sliced garlic, corn kernels, fontina, and mozzarella (tearing into small pieces before adding). Season with salt and pepper and drizzle with olive oil. Bake, rotating the sheet pan halfway through, 20 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.
3
Prepare the remaining ingredients & make the hot truffle honey
Meanwhile, thinly slice the radishes into rounds. Thinly slice the chives. Quarter and deseed the lemon. 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 (kneading the packet before opening), 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. Remove the plastic lining between the slices of prosciutto.
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, prosciutto (tearing into small pieces before adding), 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!
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