You can make personal pizzas quickly by using premade naan, flatbread or pita as the base, then topping with whatever sounds good to you. Here, the combination of feta, Parmesan, ricotta and mozzarella hits every note — salty, creamy, tangy and gooey. Corn’s sweetness balances the savoriness, and a generous amount of black pepper cuts through the richness, as it does in cacio e pepe. Feel free to swap the cheeses based on what you have — pecorino instead of Parmesan, fontina instead of mozzarella — and incorporate any toppings you like: spinach, herbs, garlic, red-pepper flakes, hot honey and so on.
- Serves: 4 persons
- ¾cup whole-milk ricotta (about 6 ounces)
- ¾cup crumbled feta (about 3 ounces)
- ¾cup finely grated Parmesan (about 2 1/2 ounces)
- ⅓cup grated mozzarella (about 1 1/2 ounces)
- 1teaspoon fresh thyme leaves
- 1 ½cups corn kernels (from 2 ears of corn or frozen and thawed)
- Black pepper
- 4flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)
Step 1Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
Step 2Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
Step 3Let cool for a few minutes, then cut and top with more black pepper.