Late Summer Harvest Pizza

If you walked into a garden late summer and decided to make a pizza inspired by it you may end up with something like this. Corn, cilantro, red bell pepper and jalapeño melted right into two different types of creamy cheese will have you reaching for slice after slice, feasting on the bounty of summertime in pizza form.

Ingredients

Your pizza dough of choice
1/2 cup pizza sauce
2 garlic scapes, chopped
1 small jalapeño, thinly sliced
1/2 cup sliced red bell pepper
2 tablespoons fresh cilantro, chopped
1 ear fresh corn, kernels sliced off the cob
1/2 cup queso fresco
1/2 cup finely shredded mozzarella cheese
2 tablespoons California Olive Ranch Chef’s Bottle EVOO
Dried chili pepper flakes and freshly grated parmesan for topping, optional

Instructions

Preheat oven to 450F.
Spread out pizza dough to desired thickness and top with pizza sauce.
Top pizza with finely shredded mozzarella cheese and queso fresco.
Add toppings of garlic scapes, bell pepper, jalapeño and corn.
Drizzle 1 tablespoon California Olive Ranch Chef’s Bottle EVOO over top of pizza, focusing mostly on corn kernels.
Brush crust edges with the other tablespoon of EVOO.
Bake pizza in preheated oven for 15-20 minutes until cheese is melty and crust edges are turning golden brown.
Top cooked pizza with chopped, fresh cilantro.