White Pizza with Peach and Corn

I never thought I’d be the type to put fruit on pizza until my neighbor handed me a basket of sun-warmed peaches from her backyard tree.

Standing in my kitchen that evening, I found myself wondering what would happen if I paired their sweetness with creamy ricotta and fresh corn.

That curiosity led me to create this white pizza with peach and corn, a combination that sounds unusual but tastes like pure summer magic.

Why I Keep Coming Back to This White Pizza

You’re going to fall for this pizza because it breaks all the rules in the best possible way. The juicy peaches caramelize slightly in the oven, their natural sugars balancing perfectly against the salty bite of crispy pancetta.

Every bite gives you that wonderful contrast between sweet and savory that makes your taste buds wake up.

Speaking of breaking pizza rules, if you love creative twists on classic favorites, you’ll want to try my classic pizza burger with pepperoni.

It’s another fun way to think outside the traditional pizza box. I’ve found that some of my family’s most requested dishes come from these happy accidents in the kitchen.

What You’ll Need to Make This White Pizza with Peach and Corn

For the pizza:

• 1 pound pizza dough (store-bought works beautifully, or use your favorite homemade)
• 2 tablespoons cornmeal or flour for dusting

For the garlic cream sauce:

• 4 ounces pancetta, diced small
• 1 medium shallot, finely chopped
• 3 garlic cloves, minced
• 1/3 cup heavy cream
• Salt and freshly ground black pepper

For the toppings:

• 1/2 cup whole milk ricotta cheese
• 2 tablespoons fresh basil, chopped, plus extra leaves for garnish
• 6 ounces fresh mozzarella, torn into bite-sized pieces
• 1 large ripe peach, pitted and sliced thin
• 1/3 cup fresh corn kernels (about 1 medium ear)
• Red pepper flakes (optional)
• Coarse sea salt for finishing

A note about peaches: Choose ones that give slightly when you press them – they should smell sweet at the stem end.

If your peaches are very ripe, slice them just before assembling to prevent them from getting too juicy.

How I Make This White Pizza with Peach and Corn

Get everything ready first – this white pizza with peach and corn comes together quickly once you start. Remove your pizza dough from the fridge about an hour before you plan to bake so it can come to room temperature. Place a pizza stone or inverted baking sheet in your oven and preheat to 475°F.

Make the garlic cream sauce by cooking the diced pancetta in a medium skillet over medium-high heat until it starts to crisp up, about 4-5 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, but leave those wonderful drippings in the pan. Lower the heat to medium and add your chopped shallot and minced garlic to the fat. Cook until fragrant and softened, about 2 minutes. Pour in the heavy cream and let it simmer gently for 3-4 minutes until it thickens just enough to coat the back of a spoon. Season with salt and pepper, then set aside to cool slightly.

Prepare your ricotta mixture by combining the ricotta with chopped basil in a small bowl. Season with a pinch of salt and pepper – this step makes such a difference in the final flavor.

Shape your dough on a well-floured surface, stretching it gently into a 12-inch circle. I like to let gravity help me here – hold the dough up and let it stretch naturally, rotating as you go. Transfer it to a parchment-lined baking sheet dusted with cornmeal.

Assemble your pizza by spreading the garlic cream sauce evenly over the dough, leaving about a half-inch border for the crust. Scatter the torn mozzarella pieces over the sauce, then add dollops of the basil ricotta mixture. Arrange your peach slices in a single layer, sprinkle the corn kernels and cooked pancetta over everything. Finish with a generous sprinkle of coarse salt – this is what makes the flavors really pop.

Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling. The peaches should look slightly caramelized around the edges. Remove from the oven and let it cool for just a few minutes before adding fresh basil leaves and a pinch of red pepper flakes if you like a little heat.

How I Get the Perfect Bake on White Pizza with Peach and Corn

The secret to perfect white pizza with peach and corn is in the balance of moisture. I learned this the hard way after a few soggy attempts!

Pat your peach slices dry with paper towels before adding them to the pizza – this prevents the crust from getting watery.

Another trick I swear by: if your corn is very fresh and sweet, use it raw. If it’s been sitting around for a few days, give the kernels a quick sauté in a dry pan for 2-3 minutes to concentrate their sweetness.

Also, don’t skip that final sprinkle of coarse salt – it brings all the flavors together and makes the peaches taste even more like themselves.

What if I can’t find good peaches?

Honestly, this recipe shines with ripe, juicy peaches, but I’ve had success with firm pears or even fresh figs when peach season is over.

Just adjust the baking time slightly if using firmer fruit.

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Can I freeze leftovers?

While you can freeze leftover slices, the texture of the peaches changes quite a bit when thawed.

I find this white pizza with peach and corn is best enjoyed fresh or within a day of making it.

Any vegetarian options?

Skip the pancetta and add a handful of toasted pine nuts or crumbled goat cheese for that salty element.

The pizza is just as satisfying without the meat.

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Perfect Moments for This White Pizza with Peach and Corn

I love serving this white pizza with peach and corn during those late summer evenings when you want something special but not too heavy.

I’ve also made smaller individual versions for weekend brunches, paired with a simple arugula salad dressed with lemon and olive oil.

The best part is watching people’s faces when they take that first bite. There’s always a moment of surprise, followed by this slow smile of recognition.

If you love discovering new flavor combinations as much as I do, I’d love for you to follow along on Pinterest where I share all my kitchen experiments and seasonal favorites.