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Pesto, Ricotta, and Sweet Corn Naan Pizza

Description

This naan pizza combines flavorful pesto, sweet corn, and other delicious ingredients to make an irresistible pizza. Don’t forget the pine nuts!

  • Author: californialavash

Ingredients

  • 1 sheet Atoria’s Family Bakery Naan
  • 1 ear sweet corn
  • 3 tbsp. pesto, store-bought or homemade
  • ½ cup ricotta cheese
  • ¼ cup sun-dried tomato
  • 1 tbsp. pine nuts 

Directions

  1. Preheat oven to 425F. 
  2. Fill a skillet with about 1 inch of water and heat to a boil. Add husked ear of sweet corn and cover. Cook for 3-4 minutes, or until kernels are tender. Remove from water and let cool.
  3. Spread pesto on center of Naan, leaving ½ of an inch along the edge.
  4. Spoon dollops of ricotta on top of the pesto. Top with sun-dried tomatoes.
  5. Carefully cut kernels from ear of corn using a knife. Sprinkle kernels on the Naan. Top with pine nuts.
  6. Bake pizza for 5 minutes on a baking sheet, or until ingredients warm through and Naan gets slightly crispy. 
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Pesto, Ricotta, and Sweet Corn Naan Pizza

In this recipe:

Naan Traditional

Naan Traditional