Summertime Sweet Corn, Peach, and Zucchini Pizza
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In this recipe, delicious sweet corn, peaches, and zucchini create a beautiful garden-fresh pizza combination! These sweet summer ingredients may not be your typical pizza toppings, but they pair together beautifully for a sweet and savory flavor that is packed full of freshness. Paired with bright herbs, gooey mozzarella cheese, and a little spicy red pepper kick, this is sure to be your new favorite summer dinner.
why i love this sweet corn pizza:
This pizza is truly out-of-this-world delicious! This was such a phenomenal combination that I had to share it. The sweet crisp corn and zucchini paired with a fresh juicy peach just screams summer goodness!
The Best Flavor Combination. The sweet crisp corn and zucchini paired with a fresh juicy peaches just screams summer goodness!
Quick Dinner. Homemade pizza is one of my favorite “last minute” dinner ideas. The most time consuming part is making the dough, but it only has one rise, so that saves you a lot of time and thinking. Just mix it together and let it sit for an hour. Actually, you can let it sit for 10 to 20 minutes, if you want! The flavor won’t be as strong, but it will still turn out great.
Use Up Your Summer Produce. This is such a great recipe for using up all of that summer produce from your garden. The zucchini are still growing strong around here, and I often run out of ideas of what to make with it!
gathering ingredients:
To make this summer pizza recipe with sweet corn, zucchini, and peaches you will need to gather a few key ingredients!
Sweet Corn. The fresher the better! This recipe uses fresh sweet corn cut from the cob, but you could easily use frozen or canned sweet corn if that is what you have on hand. Just be sure to drain it first!
Zucchini. Any summer squash works for this recipe.
Peaches. You can use frozen peaches that have been thawed.
Mozzarella. I love using mozzarella slices, but you can also use shredded mozzarella.
Pecorino Romano. If you do not have pecorino romano, parmesan or parmesano reggiano works great.
Basil. You will need fresh basil for this recipe.
Oregano. You can use fresh or dried oregano!
Olive Oil.
Red Pepper Flakes.
Salt.
Pepper.
TIPS FOR MAKING SUPER SOFT DOUGH:
One of the most frequently asked questions I receive is how I make my doughs look so soft. The secret, for me anyway, is to really watch the dough and stop adding flour when the time comes. One way to ensure this happens is by weighing your ingredients with a kitchen scale.
Many beginner bread bakers will follow the direction of adding flour until the dough is “smooth and elastic” without kneading the dough first. Kneading the dough is what causes the dough to become smooth and elastic.
To ensure that your dough does not become too dense or dry, stop adding flour as soon as the dough releases from the bowl, or stops clinging to the sides of the bowl. If you are kneading the dough by hand, then you can stop adding flour as soon as the dough is no longer sticking and clinging to your fingers and the countertop. It should still be soft and slightly sticky, but not enough that it separates into a bunch of small gooey pieces.
how to make sweet corn pizza:
Step One: Begin by making the dough. In an electric mixer fitted with a dough hook, whisk together the water and yeast. Let the yeast sit for about 5 minutes to bloom, or until it becomes bubbly and active. Then, whisk in the salt and olive oil.
Step Two: Slowly begin to incorporate the flour, about 1 cup (125 g) at a time. Mix the dough on medium-low speed, adding more flour until the dough is no longer shaggy and pulls itself away from the sides of the bowl. When the dough has pulled from the bowl and is sticky but not sticky enough to cling to your fingers, it does not need any more flour. Knead the dough on medium speed for about 6 to 8 minutes or until is smooth and stretchy.
Step Three: While the dough rises, prepare the toppings. The “sauce” for this recipe is a simple mix of olive oil, herbs, spices, and garlic. Spread this all over the surface of the dough after rolling it out.
Step Four: Next, prick the surface of each piece of dough all over with the tines of fork to allow steam to escape while baking. With a pastry brush or a spatula, spread the olive oil mixture over the surface of both pizzas. Divide the toppings (corn, zucchini, peach slices, mozzarella, and pecorino romano) equally between the two pizzas, arranging them how your prefer.
Step Five: Bake the pizzas at 425° F (218° C) for about 15 to 20 minutes or until the cheese is fully melted and lightly toasted on top. Immediately top the hot pizza with fresh basil leaves, flaky sea salt, and freshly cracked pepper before slicing and serving it hot!
what to serve with sweet corn pizza:
This yummy sweet corn pizza recipe pairs wonderfully with other fresh and bright summer recipes! Here are some of my favorites to serve with your fresh ingredient dinner:
final thoughts:
This refreshing and flavorful summer dinner recipe is now my favorite pizza to make! I am looking forward to finishing out the last weeks of summer with melty mozzarella cheese and sweet peaches. I hope you enjoy making your pizza!
xoxo Kayla
Summertime Sweet Corn, Peach, and Zucchini Pizza
Ingredients
- 1 1/2 cups (360 ml) warm water
- 2 1/4 tsp (11 g) active dry yeast
- 2 tsp (6 g) kosher salt
- 2 tbsp (30 ml) extra virgin olive oil
- 4 1/2 cups (562 g) all-purpose flour
- 1/4 cup (60 ml) extra virgin olive oil, plus more for greasing the pan
- 6 cloves garlic, minced
- 2 tbsp (6 g) fresh basil, minced
- 1 tbsp (2 g) fresh oregano, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes
- 2 ears sweet corn, kernels sliced from the cob
- 1 medium zucchini, sliced thinly
- 1 medium peach, cut into thin wedges
- 16 oz (454 g) mozzarella cheese, sliced or shredded
- 8 oz (226 g) pecorino romano, grated
- 1/4 cup (12 g) fresh basil leaves, whole
- Flaky sea salt, to taste
- Freshly cracked pepper, to taste
Instructions
- Lightly grease a large bowl and set this aside. In an electric mixer fitted with a dough hook, whisk together the water and yeast. Let the yeast sit for about 5 minutes to bloom, or until it becomes bubbly and active. Then, whisk in the salt and olive oil.
- Slowly begin to incorporate the flour, about 1 cup (125 g) at a time. Mix the dough on medium-low speed, adding more flour until the dough is no longer shaggy and pulls itself away from the sides of the bowl. When the dough has pulled from the bowl and is sticky but not sticky enough to cling to your fingers, it does not need any more flour. Knead the dough on medium speed for about 6 to 8 minutes or until is smooth and stretchy.
- Shape the dough into a tight ball and place it inside of the greased bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 to 1 1/2 hours.
- While the dough rises, prepare your toppings. In a small bowl, whisk together the olive oil, garlic, minced basil, oregano, kosher salt, pepper, and red pepper flakes. Set this aside for now.
- When you are ready to make the pizza, preheat the oven to 425° F (218° C) and lightly grease two pizza pans with a bit of olive oil. You can also sprinkle them with cornmeal to help prevent sticking.
- Gently deflate the dough with your hands. Divide the dough into two equal sized pieces. If possible, try to roll out your dough without using any extra flour. This can make the dough retract so that it does not stretch out to is full potential size. On a clean work surface, roll out the dough to 12 to 16-inch (30 to 40-cm) diameter circle. Stretch the dough with your hands, if necessary. Lift and transfer the dough to your prepared pizza pan. Repeat this process with the second piece of dough.
- Next, prick the surface of each piece of dough all over with the tines of fork to allow steam to escape while baking. With a pastry brush or a spatula, spread the olive oil mixture over the surface of both pizzas. Divide the toppings (corn, zucchini, peach slices, mozzarella, and pecorino romano) equally between the two pizzas, arranging them how your prefer.
- Once the pizzas are dressed, place them into the preheated oven. Bake the pizzas for about 15 to 20 minutes, or until the cheese is melted and slightly golden on top. Immediately top the finished pizzas with the whole basil leaves, flaky sea salt, and freshly cracked pepper. Slice the pizzas into 9 pieces each and serve hot.
Nutrition Facts
Calories
296Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
