Step 1

1 Prepare the ingredients Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs.

Step 2

2 Assemble & bake the pizza Lightly oil a sheet pan. Using your hands, gently stretch the dough to about a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Top with the sliced garlic, corn kernels, fontina, and mozzarella (tearing into small pieces before adding). Season with salt and pepper and drizzle with olive oil. Bake, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Step 3

3 Prepare the remaining ingredients & make the hot truffle honey Meanwhile, thinly slice the radishes into rounds. Thinly slice the chives. Quarter and deseed the lemon. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the honey (kneading the packet before opening), as much of the truffle zest as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

Step 4

4 Finish & serve your dish While the pizza rests, in a large bowl, combine the arugula, sliced radishes, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Carefully transfer the baked pizza to a cutting board; evenly top with the seasoned ricotta, sliced chives, and hot truffle honey. Cut the pizza into equal-sized pieces.Serve the finished pizza with the salad on the side. Garnish the salad with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!

Step 5

1 Prepare the ingredients Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs.

Step 6

2 Assemble & bake the pizza Lightly oil a sheet pan. Using your hands, gently stretch the dough to about a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Drizzle the dough with olive oil. Top with the sliced garlic, corn kernels, fontina, and mozzarella (tearing into small pieces before adding). Season with salt and pepper and drizzle with olive oil. Bake, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Step 7

3 Prepare the remaining ingredients & make the hot truffle honey Meanwhile, thinly slice the radishes into rounds. Thinly slice the chives. Quarter and deseed the lemon. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the honey (kneading the packet before opening), as much of the truffle zest as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

Step 8

4 Finish & serve your dish While the pizza rests, in a large bowl, combine the arugula, sliced radishes, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper; toss to combine. Carefully transfer the baked pizza to a cutting board; evenly top with the seasoned ricotta, sliced chives, and hot truffle honey. Cut the pizza into equal-sized pieces.Serve the finished pizza with the salad on the side. Garnish the salad with the remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!