Roasted Corn and Summer Squash Pizza

Yield: 8 slice Servings (5 1/2 oz. each)

Yield: 8 slice Servings (5 1/2 oz. each)

If you ever wanted to put the flavors of the late summer harvest on a pizza, this is the way to do it. And it tastes even more delicious than it looks.

Ingredient	Weight	Measure
Pizza dough ball	16 oz.	1 each
Alfredo sauce, prepared	4 fl. oz.
Summer squash, thinly sliced	4 oz.
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend	6 oz.	1 cup
Mozzarella cheese, shredded	4 oz.	1/2 cup
Burrata cheese	4 oz.
Basil, fresh, stemmed		1 Tbsp.
Kosher salt		to taste
Black pepper, cracked		to taste

Preparation Instructions:

Preheat oven to 450°F. Stretch pizza dough onto a 12-inch pizza screen that has been sprayed with pan release. Par-cook for 2 minutes. Remove from oven and spread crust with Alfredo sauce. Top with squash, sprinkle with corn and top with mozzarella cheese. Return to the oven and continue baking until dough is fully cooked and cheese is melted and bubbly. Remove from oven. Add dollops of burrata cheese, sprinkle with basil and season with salt and pepper.