Summer Vegetable Pizza with Basil


  1. Preheat oven to 450 degrees.
  2. Combine ricotta and dressing, then spread on the pizza crust as you would pizza sauce.
  3. Toss corn and sliced zucchini with Italian seasoning and ¼ tsp salt. Spread vegetables and Bacio® evenly over all the pizza.
  4. Bake for 7-9 minutes, until cheese begins to bubble and crust is lightly browned.
  5. Season quartered tomatoes with salt.
  6. Sprinkle torn basil leaves and quartered tomatoes over the hot pizza, top with grated Pecorino Romano.


  • 1 ea Ultimo Supreme® 12” Pizza Crust, hand tossed
  • 6 oz Roma ricotta cheese, whole milk
  • 3 oz Piancone® Romano & Parmesan Dressing
  • 6 oz West Creek® Super Sweet Corn Kernels, (or fresh local corn!)
  • 6 oz Peak Fresh Produce® Zucchini, quartered lengthwise and sliced 1/8 in thin
  • 1 tsp Magellan® Italian Seasoning
  • 7 oz Bacio® Mozzarella, shredded, LMWM
  • 6 ea Peak Fresh Produce® Tomato(es), Grape, quartered
  • 1/2 tsp Diamond Crystal Kosher Salt
  • 2 tbsp Peak Fresh Produce® Basil, torn
  • 1 oz Raffinato® Grated Pecorino Romano