Authorluvafoodie

Delicious Summer snack, lunch, or dinner!

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Yields1 Serving
 1 piece of Naan Bread
 1 heirloom tomato sliced thin
 ¼ cup cooked corn kernels from corn on cobb
 ¼ cup ricotta cheese
 1 tbsp olive oil
 2 tsp Luvafoodie Little Italy Spice
 2 tsp Luvafoodie Garlic Lovers Spice
 1 tbsp chopped basil
1

Preheat oven to 375 degrees

2

Mix in a small bowl ricotta cheese and Garlic Lovers spice.

3

In a small bowl mix together ½ tbsp. olive oil and 1 tsp of Little Italy spice, add corn kernels and mix.

4

Spread ricotta cheese mixture on top of naan bread.

5

Top with corn kernels.

6

Place sliced tomatoes on top of corn. Drizzle with ½ tbsp. olive oil and 1 tsp. Little Italy spice.

7

Bake in oven for 10 minutes or until crust is brown.

8

Top with fresh basil.

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Ingredients

 1 piece of Naan Bread
 1 heirloom tomato sliced thin
 ¼ cup cooked corn kernels from corn on cobb
 ¼ cup ricotta cheese
 1 tbsp olive oil
 2 tsp Luvafoodie Little Italy Spice
 2 tsp Luvafoodie Garlic Lovers Spice
 1 tbsp chopped basil

Directions

1

Preheat oven to 375 degrees

2

Mix in a small bowl ricotta cheese and Garlic Lovers spice.

3

In a small bowl mix together ½ tbsp. olive oil and 1 tsp of Little Italy spice, add corn kernels and mix.

4

Spread ricotta cheese mixture on top of naan bread.

5

Top with corn kernels.

6

Place sliced tomatoes on top of corn. Drizzle with ½ tbsp. olive oil and 1 tsp. Little Italy spice.

7

Bake in oven for 10 minutes or until crust is brown.

8

Top with fresh basil.

Tomato and Corn Naan Pizza
IngredientsDirections