This delightful corn and peach pizza is the perfect summer dinner.
It absolutely screams summer.
Corn and peaches are one of my favorite combinations. They embody summer on a plate: sweet, juicy peaches and crisp, sweet corn. That contrast of sweet and crunchy works just as well in a salad or salsa as it does on a pizza.
This is not my first peach pizza — I’ve made a peach ricotta pizza before and I love corn on pizza too. The flavors pair beautifully together, and the mix of fresh fruit and grilled elements gives the pie a bright, summery character.
I grilled this pizza, similar to the grilled steakhouse pizza I’ve made in the past. Grilling pizza gives it a lovely char and crisp crust; an Ooni or other pizza oven works great too. If the top doesn’t brown as much on the grill, a quick minute under the broiler will finish it.
About the toppings
The pizza starts with a garlicky chili oil. I cook olive oil with several cloves of garlic and red pepper flakes until fragrant and slightly sizzling — it becomes the flavorful base for the pie. This oil is addictive and fantastic for dipping crust.
On top of the oil I layer thinly sliced peaches, corn cut from the cob, and plenty of fresh mozzarella. I sometimes use marinated fresh mozzarella for an extra layer of flavor, but plain fresh mozzarella works beautifully as well. You can also add grated Parmesan if you like.
After the pizza is cooked and the cheese is bubbly, I finish it with a handful of microgreens and plenty of fresh basil. One more drizzle of the chili garlic oil on top ties everything together.
It’s truly heavenly.
Corn Peach Pizza
Corn and Peach Pizza with Chili Garlic Sauce
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Ingredients
dough
- 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
toppings
- 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
Instructions
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In a large bowl, combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add the flour and salt and mix until the dough starts to come together but is still slightly sticky. Form the dough into a ball and work in up to 1/2 cup more flour as needed, kneading briefly on a floured surface. Lightly oil the bowl, place the dough inside, cover with a towel and let it rise in a warm spot for 1 to 1½ hours.
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Make the garlic-chili oil: in a small saucepan combine the olive oil, minced garlic and red pepper flakes. Cook over low heat, stirring often, until the garlic is fragrant and just starting to turn golden.
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After the dough has risen, punch it down and shape it on a floured surface into your desired pizza shape. Cover and let it rest briefly while you prepare toppings.
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Preheat a grill to high heat for 10 to 15 minutes, aiming for about 450–500°F. If the grill gets too hot, reduce the heat a little.
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Have the peaches thinly sliced, the corn kernels cut from the cobs and the cheeses ready. Generously dust a pizza peel with flour and coarse cornmeal to prevent sticking.
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Quickly transfer the stretched dough to the peel, making sure the bottom is well dusted. Spoon the garlic-chili oil over the dough and brush it out to the edges. Add the grated provolone and fresh mozzarella, then scatter the corn and peach slices on top.
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Slide the pizza onto the grill grates using the peel. Close the lid and cook until the crust is golden and the cheese is bubbly, about 5 to 8 minutes depending on crust thickness. Rotate as needed to ensure even cooking. The pizza is done when the edges are puffed and browned.
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Remove the pizza to a cutting board, top with microgreens and fresh basil, and drizzle a little more chili garlic oil if desired. Slice and serve.
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Always craving this.