Recipe Ingredients
Pizza:
- American Flatbread Cheese & Herb, defrosted for 30 minutes
- 1/4 cup shredded mozzarella cheese, divided
Veggie Topping Mixture:
- 1/2 cup Birds Eye Steamfresh Super Sweet Corn, prepared, drained and pressed dry
- 1/2 cup grape tomatoes, halved
- 1/2 cup red onions, diced
- 1/2 cup shredded mozzarella cheese, divided
- 2 Tbsp. lime juice
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh cilantro, chopped
- 1/2 tsp. salt, divided
- ground pepper to taste
Ricotta Mixture:
- 1/2 cup Galbani Ricotta Cheese
- 2 cloves garlic, mince
- 1 Tbsp. grated Parmesan cheese
- 1/2 tsp. sea salt
- ground pepper to taste
Recipe Directions
- Preheat oven to 450F. Bake American Flatbread Cheese & Herb for 6-7 minutes and remove from oven.
- While pizza is baking, add all veggie topping mixture ingredients to a small bowl and combine until blended, set aside.
- Add all ricotta mixture ingredients together in a small bowl and mix gently until blended, set aside.
- Spread veggie topping mixture over pizza evenly. Add spoon sized dollops of the ricotta mixture over the top.
- Spread final 1/4 cup of Shredded Mozzarella Cheese over the top of all the ingredients.
- Return pizza to oven for an additional 5 minutes or until cheese is fully melted and bubbly.
