This pretty corn and peach pizza is the perfect dinner for a warm summer evening.
It truly screams summer — sweet, bright and full of fresh texture.
Corn and peaches are one of my favorite flavor pairings. Both are sweet and crunchy, making them ideal for salads, salsas, desserts or savory dishes like this pizza. They capture summer on a plate.
Peach pizza isn’t new here. I’ve made variations in the past that became favorites, and corn on pizza is something I return to again and again. The sweet corn and ripe peach combination also shines in salsas and salads — it’s bright, unexpected and irresistible.
I cooked this pizza on the grill for a smoky char, but you can also use a pizza oven or bake it in a very hot home oven. Grilling gives great texture to the crust, though the cheese sometimes doesn’t brown fully; if that happens, a quick minute under the broiler finishes it nicely.
Why the toppings work
Everything starts with a chili garlic oil. I make a garlicky, slightly spicy oil that becomes the flavor base for the crust. It’s full of garlic and red pepper flakes — addictive and perfect for dipping bread or spreading on dough.
The oil sizzles with garlic and pepper flakes, then becomes the sauce for the pizza. Top that with thinly sliced peaches, corn cut straight from the cob and plenty of fresh mozzarella. I sometimes use marinated fresh mozzarella for extra flavor, but plain fresh mozzarella works beautifully too.
Once the pizza is cooked and the cheese is bubbly, finish it with microgreens and lots of fresh basil or herbs of your choice. I also like to add one last drizzle of the chili garlic oil for brightness and heat. A sprinkle of parmesan is optional but delicious.
It’s simple, fresh and so satisfying.
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 stir until the dough comes together but remains slightly sticky. Form a ball, knead in up to 1/2 cup additional flour on a floured surface until smooth, then place the dough in an oiled bowl. Cover and let rise in a warm place for about 1 to 1.5 hours.
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Make the garlic oil: in a small saucepan, combine the olive oil, minced garlic and crushed red pepper. Cook over low heat, stirring often, until the garlic is lightly golden and fragrant. Remove from heat.
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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 with a towel and let it rest while you preheat the grill.
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Preheat the grill on high for 10–15 minutes until it reaches about 450–500°F. If your grill runs hot, lower the heat slightly before cooking the pizza.
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Prepare toppings: slice the peaches, cut the corn kernels from the cobs, and have the cheeses ready. Dust a pizza peel generously with flour and coarse cornmeal to prevent sticking.
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Assemble quickly: transfer the stretched dough to the peel, brush the garlic oil over the surface and edges, then top with provolone, fresh mozzarella, corn and peach slices.
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Slide the pizza onto the grill grates and close the lid. Cook until the crust is bubbly and golden, about 5–8 minutes depending on crust thickness. Rotate as needed to ensure even cooking. If the cheese needs more browning, finish briefly under a broiler.
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Remove the pizza with the peel and transfer to a cutting board. Top with microgreens and fresh basil, add another drizzle of chili garlic oil if desired, slice and serve.
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Always craving this.