This pretty little corn peach pizza should be your dinner tonight!
It 100% screams HELLO SUMMER as loud as it can.
Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or a savory meal. Just so good, right?
Peach pizza isn’t a new thing for us here. Years ago I made this peach ricotta pizza that has been a huge fave. And, well, corn on pizza? It’s a must have and another one of my favorite ingredients to throw on top of dough.
The combo also really shines in salads or salsas – if you’ve ever made the corn peach salsa from The Pretty Dish, then you know what I’m talking about!
The only issue with grilling this is that the cheese may not get super bubbly and brown on top, in which case you can throw it under the broiler for a minute or two. If you head over to instagram today, I’ll show you exactly how I make this, step by step, in instagram stories. You’ll want to eat your screen!
So the toppings!
It allllll starts with some chili garlic oil. Sort of like this garlic sauce pasta, or the chili oil that I make for my white clam pizza – but combined! I’m warning you – this is addictive and you will want to dip and entire loaf of sourdough directly in it. It’s fab. Super garlicky with a hint of heat.
The oil sizzles with six cloves of garlic and a bunch of red pepper flakes. Then it’s the base for our pizza. On top we have thinly sliced peach, corn straight from the cob and a bunch of fresh mozzarella. I happened to use marinated fresh mozzarella and that is amazing too. Adds a little extra flavor, but it’s not totally necessary. Regular fresh mozzarella works too!
After the pizza is cooked and super bubbly and cheese, I like to top it with a few handfuls of microgreens and then lots of fresh basil. Or whatever herbs you have on hand. I also like to do one more extra drizzle of chili garlic oil on top.
And of course, feel free to throw on some parmesan!
Corn Peach Pizza
Yield: 4 people
This corn peach pizza is summer on a dish! Made with fresh mozzarella, basil and herbs and chili garlic sauce, it’s incredible!
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- flour and coarse cornmeal for dusting
- ½ cup olive oil
- 6 garlic cloves, finely minced
- ½ teaspoon crushed red pepper flakes
- 2 peaches, thinly sliced
- 2 ears of corn, kernels cut from the cob
- 8 ounces provolone cheese, freshly grated
- 8 ounces fresh mozzarella cheese, sliced or in balls
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
Make the garlic oil. In a small saucepan, combine the oil, garlic and pepper flakes. Cook over low heat, stirring often, just until the garlic is slightly golden and sizzling.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
Preheat the grill to high heat for 10 to 15 minutes – you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
Now comes the time when you need to be prepared! Have your corn and peaches sliced. Have your cheese out and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon the garlic oil all over top of the top, brushing it around the edges. Top with the cheeses, then the corn and peaches.
Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the micro greens and basil and slice it to serve. Enjoy!
Always craving this.