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Nico Pie



Creamy Artichoke Pesto: – 1 cup marinated artichoke hearts – ¼ cup Real California Whole Milk Ricotta Cheese – ¼ cup basil pesto – 2 tablespoons Real California Heavy Cream – 1 tablespoon extra virgin olive oil – Salt, to taste Pizza and Garnishes: – 10 ounces prepared pizza dough – 4 ounces shredded Real California Whole Milk Mozzarella Cheese Mozzarella Cheese: – 30 whole roasted garlic cloves – ¾ teaspoon chopped fresh rosemary – ¼ teaspoon black pepper – 1 tablespoon grated Real California Parmesan Cheese Pizza, Pizza Recipe, Vegetarian Pizza, Pesto, Mozzarella, Parmesan, Ricotta
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To prepare Creamy Artichoke Pesto, combine marinated artichoke hearts, ricotta cheese, basil pesto, cream and olive oil in blender; blend until smooth. Season to taste with salt, scrape into a container and set aside.

To prepare Pizza and Garnishes, stretch dough to form a 12-inch circle. Measure 2 ounces of Creamy Artichoke Pesto and dollop evenly over pizza, about 9 dollops. Top with roasted garlic cloves and sprinkle with rosemary and pepper. Cook pizza in electric deck oven at 560°F for approximately 6 minutes. Remove from oven and sprinkle with Parmesan cheese. Cut into slices before serving.

The REAL Californian Category Winner-2021 Real California Pizza Contest, PizzaLeah, Windsor, Calif.

Recipe developed by Leah Scurto, PizzaLeah, Windsor, Calif.

Per Order:

Makes 1 pizza