Pesto, Ricotta, and Sweet Corn Naan Pizza

Pesto, Ricotta, and Sweet Corn Naan Pizza


This naan pizza combines flavorful pesto, sweet corn, and other delicious ingredients to make an irresistible pizza. Don’t forget the pine nuts!

  • Author: californialavash


  • 1 sheet Atoria’s Family Bakery Naan
  • 1 ear sweet corn
  • 3 tbsp. pesto, store-bought or homemade
  • ½ cup ricotta cheese
  • ¼ cup sun-dried tomato
  • 1 tbsp. pine nuts 


  1. Preheat oven to 425F. 
  2. Fill a skillet with about 1 inch of water and heat to a boil. Add husked ear of sweet corn and cover. Cook for 3-4 minutes, or until kernels are tender. Remove from water and let cool.
  3. Spread pesto on center of Naan, leaving ½ of an inch along the edge.
  4. Spoon dollops of ricotta on top of the pesto. Top with sun-dried tomatoes.
  5. Carefully cut kernels from ear of corn using a knife. Sprinkle kernels on the Naan. Top with pine nuts.
  6. Bake pizza for 5 minutes on a baking sheet, or until ingredients warm through and Naan gets slightly crispy. 
Pesto, Ricotta, and Sweet Corn Naan Pizza

In this recipe:

Naan Traditional

Naan Traditional