• 1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.

  2. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread on the pesto, and add the garlic, shallot, and chili flakes. Then add dollops of ricotta, the mozzarella, and provolone. Spoon over the corn and jalapeños (if using).

  3. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with fresh basil. Slice and enjoy!

Candied Jalapeños

• 1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes. 

  2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.