Three Cheese & Corn Pizza with Hot Truffle Honey

Three Cheese & Corn Pizza

with Hot Truffle Honey

35 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    For this tasty, seasonal pizza, sweet corn and three kinds of cheese—fresh mozzarella, creamy ricotta, and melty fontina—are layered onto our crispy crust, then topped with a hot truffle honey for exciting, dynamic flavor in each bite. It's all complete with a simple side salad of arugula and radishes dressed with bright lemon.
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    Dietary Information

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    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Three Cheese & Corn Pizza with Hot Truffle Honey
    Title
    • 3 oz Prosciutto
    • 22 oz Pizza Dough
    • 2 ears 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)
    • 8 oz Fresh Mozzarella Cheese
    • 2 cloves Garlic
    • 1 bunch Chives
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 tsps Honey

    Three Cheese & Corn Pizza

    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 a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Evenly top with the sliced garlic, corn kernels, fontina, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper. 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. Top with the prosciutto (tearing into bite-sized pieces before adding). 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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