Chef Leah Scurto
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.
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
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
- 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