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Hot Truffle Honey White Pizza
with Sweet Corn & Ricotta
35 MIN
3 Servings
From the Test Kitchen
For this crowd-pleasing pizza, sweet, tender corn and three kinds of cheese—melty fresh mozzarella, creamy ricotta, and fontina—are layered onto our crispy crust. A tangy, punchy sauce made with honey, our earthy truffle zest seasoning, and a touch of red pepper flakes and garnish of aromatic chives adds dynamic flavor.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
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16 oz Pizza Dough
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2 ears Of Corn
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2 cloves Garlic
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1 bunch Chives
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2 oz Fontina Cheese
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4 oz Fresh Mozzarella Cheese
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1 Tbsp Honey
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¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
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½ cup Part-Skim Ricotta 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. Grate the fontina on the large side of a box grater.
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, grated fontina, and mozzarella (tearing into small pieces before adding). Season with salt and pepper; 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 chives. In a bowl, combine the ricotta 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.
4
Finish & serve your dish
Carefully transfer the baked pizza to a cutting board; evenly top with the seasoned ricotta, sliced chives, and hot truffle honey. Cut the finished pizza into equal-sized pieces. 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. Grate the fontina on the large side of a box grater.
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, grated fontina, and mozzarella (tearing into small pieces before adding). Season with salt and pepper; 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 chives. In a bowl, combine the ricotta 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.
4
Finish & serve your dish
Carefully transfer the baked pizza to a cutting board; evenly top with the seasoned ricotta, sliced chives, and hot truffle honey. Cut the finished pizza into equal-sized pieces. Enjoy!
Tips from Home Chefs