Staggionale Recipe

Preheat Oven

Preheat the oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If using a home oven without a stone, preheat a heavy baking sheet.

Lightly dust a pizza peel or countertop with semolina or flour. Stretch or roll one piece of room-temperature pizza dough to a 10–11 inch round, leaving a slightly thicker 1/2-inch rim for the crust. Transfer the stretched dough to the peel or prepared baking sheet.

Brush the exposed rim and a thin film over the center with 1 tablespoon extra-virgin olive oil to promote browning and flavor.

Prepare Seasoned Ricotta

In a small bowl combine the ricotta (150 g) with 1/2 teaspoon lemon zest, 1/2 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir until smooth and slightly whipped. Taste and adjust seasoning; consistency should be spreadable but not runny.

Distribute dollops of the seasoned ricotta evenly over the stretched dough, leaving the rim clear. Use about 3–4 tablespoons of ricotta total, spaced so they will meld when baked.

Tear or slice the mozzarella di bufala into medium pieces and arrange them between the ricotta dollops so the cheese covers the pizza in an even pattern. The mozzarella should be slightly overlapping the ricotta but not piled high to prevent excess moisture.

Prepare Corn & Tomatoes

If using fresh corn, cut kernels from the cob. For frozen, thaw and drain. In a small bowl toss the 1/2 cup corn kernels with a pinch of salt. In another bowl, toss the halved confetti tomatoes with 1/2 teaspoon lemon juice and a light pinch of salt to brighten flavor.

Scatter the seasoned corn evenly across the pizza, focusing more toward the center so the kernels roast under the cheese. Place the halved confetti tomatoes cut-side up across the pizza to prevent excessive moisture from spreading.

Sprinkle the sliced scallions evenly on top so they will soften and lightly char in the oven.

Slide the pizza onto the preheated stone or baking sheet and bake for 7–10 minutes, or until the crust is blistered and golden, the mozzarella is melted and starting to brown in spots, and the ricotta shows gentle browning at the edges. Baking time will vary with oven temperature and stone; watch closely after 6 minutes.

Remove the pizza from the oven. Immediately scatter the torn basil leaves across the hot pizza so the aroma releases but leaves remain bright. Sprinkle the 1 teaspoon of fine sea salt over the pizza and drizzle a light 1/2 teaspoon (approx.) of extra-virgin olive oil if desired.

Let the pizza rest 1–2 minutes, then slice and serve hot. The seasoned ricotta should be creamy, with pockets of melted buffalo mozzarella, roasted sweet corn, and bright tomato and basil notes.