Chef Leah Scurto features the best from California on the Nico Pie with artichoke hearts, creamy basil pesto, roasted garlic and California whole milk ricotta and mozzarella cheeses.
Creamy Artichoke Pesto:
1 cup marinated artichoke hearts
¼ cup Real California Whole Milk Ricotta Cheese
¼ cup basil pesto
2 tablespoons Real California Heavy Cream
1 tablespoon extra virgin olive oil
Salt, to taste
Pizza and Garnishes:
10 ounces prepared pizza dough
4 ounces shredded Real California Whole Milk Mozzarella Cheese
Mozzarella Cheese:
30 whole roasted garlic cloves
¾ teaspoon chopped fresh rosemary
¼ teaspoon black pepper
1 tablespoon grated Real California Parmesan Cheese
To prepare 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.
To prepare Pizza and Garnishes, stretch dough to form a 12-inch circle. Measure 2 ounces of Creamy Artichoke Pesto and dollop evenly over pizza, about 9 dollops. Top with roasted garlic cloves and sprinkle with rosemary and pepper. Cook 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.
Recipe developed by Leah Scurto, PizzaLeah, Windsor, Calif.
The REAL Californian Category Winner-2021 Real California Pizza Contest
