Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Nico Pie
The Nico Pie was a 2021 winner in a pizza recipe contest.
Photo courtesy of California Milk Advisory Board
Servings
2
2
Cuisine Type
- italian
Menu Part
- Entree
Main Ingredient
- Cheese
Chef Leah Scurto
PizzaLeah
Windsor, Calif.
This pizza recipe was a 2021 winner the California Milk Advisory Board’s pizza contest. Leah Scurto, owner of PizzaLeah, makes her own creamy artichoke pesto and tops the pie with roasted garlic, fresh rosemary and two types of cheese.
Ingredients
Creamy artichoke pesto
1 cup marinated artichoke hearts
¼ cup whole milk ricotta cheese
¼ cup prepared basil pesto
2 tbsp. heavy cream
1 tbsp. extra virgin olive oil
Salt, to taste
Pizza
10 oz. prepared pizza dough
4 oz. shredded whole milk mozzarella
30 whole roaste garlic cloves
¾ tsp. chopped fresh rosemary
¼ tsp. ground black pepper
1 tbsp. grated Parmesan cheese
Steps
For creamy artichoke pesto, combine marinated artichoke hearts, ricotta cheese, basil pesto, cream and olive oil in blender; blend until smooth. Season to taste with salt; scrape into a container and set aside.
For pizza, stretch dough to form a 12-inch circle. Measure 2 ounces of creamy artichoke pesto and dollop evenly over pizza. Top with roasted garlic cloves and sprinkle with rosemary and pepper.
Bake pizza in electric deck oven at 560 F. for approximately 6 minutes. Remove from oven and sprinkle with Parmesan cheese. Cut into slices before serving.
Photo courtesy of California Milk Advisory Board
Read more about:
RecipesYou May Also Like
