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Monterey Jack and Salsa Pizza

Monterey Jack and Salsa Pizza with Corn-Nectarine Pico de Gallo and Queso Blanco

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Seasonal summer produce and Southwestern flavors together on a cheesy pizza—what could be better than that? Instead of traditional tomato sauce, we’re making an enchilada-style sauce, then topping it with melty Monterey Jack cheese. Pico de gallo, or fresh salsa, made of sweet corn, juicy nectarines, herby cilantro, and pickled onions gets scattered on top with crumbled queso blanco for extra cheese.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 850
  • Protein 26g
  • Total Carb 115g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    • 12 ounces
    • pizza dough
  • flour
    • 2 tablespoons
    • flour
  • ear corn
    • 1
    • ear corn
  • nectarines
    • 2
    • nectarines
  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • red onion
    • 1
    • red onion
  • Southwestern spice mix
    • 1/2 teaspoon
    • Southwestern spice mix
  • salsa
    • 3/4 cup
    • salsa
  • shredded Monterey Jack cheese
    • 2 ounces
    • shredded Monterey Jack cheese
  • queso blanco
    • 2 ounces
    • queso blanco
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • rolling pin (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare dough

    Prepare dough

    Preheat oven to 450ºF. Remove pizza dough from bag and let soften at room temperature. Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil.

  2. Bake crust

    Bake crust

    Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Add pizza dough to prepared sheet, gently stretching to reach edges of sheet. Bake until crust is lightly browned and beginning to crisp, 9-11 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While crust bakes, rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cob. Slice off rounded sides of nectarines and thinly slice, discarding pits. Halve lime. Roughly chop cilantro leaves and stems. Peel onion and cut into small dice. In a medium bowl, combine juice of ½ lime and ¼ cup diced onion. Set aside to pickle until Step 5. Use remaining lime to brighten a glass of water.

  4. Make sauce and bake pizza

    Make sauce and bake pizza

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add remaining diced onion and cook, stirring, until softened, 5 minutes. Reduce heat to medium, add Southwestern spice mix and salsa, and cook until thickened, 1 minute more. Spread salsa sauce on crust, leaving a ½-inch border. Scatter over Monterey Jack. Return to oven and bake until cheese is melted, 3-4 minutes.

  5. Finish pico de gallo

    Finish pico de gallo

    While pizza bakes, to bowl with pickled onion, add corn, nectarines, half of cilantro, ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Toss to combine.

  6. Finish and plate pizza

    Finish and plate pizza

    Top Monterey Jack and salsa pizza with corn-nectarine pico de gallo. Crumble queso blanco and scatter over pizza; garnish with remaining cilantro. Cut into slices and enjoy!

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