Summer Vegetable Pizza with Basil
Summer Vegetable Pizza with Basil
Directions
- Preheat oven to 450 degrees.
- Combine ricotta and dressing, then spread on the pizza crust as you would pizza sauce.
- Toss corn and sliced zucchini with Italian seasoning and ¼ tsp salt. Spread vegetables and Bacio® evenly over all the pizza.
- Bake for 7-9 minutes, until cheese begins to bubble and crust is lightly browned.
- Season quartered tomatoes with salt.
- Sprinkle torn basil leaves and quartered tomatoes over the hot pizza, top with grated Pecorino Romano.
Ingredients
- 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
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
