Description
White Pizza with Peach and Corn is a perfect summer pizza combining sweet peaches, fresh corn, and creamy ricotta on a garlic cream sauce base.
Ingredients
- 1 pound pizza dough, room temperature
- 2 tablespoons cornmeal for dusting
- 4 ounces pancetta, diced
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 1/3 cup heavy cream
- 1/2 cup whole milk ricotta
- 2 tablespoons fresh basil, chopped, plus extra for garnish
- 6 ounces fresh mozzarella, torn
- 1 large ripe peach, thinly sliced
- 1/3 cup fresh corn kernels
- Salt, pepper, and red pepper flakes to taste
Instructions
- Preheat oven to 475°F with pizza stone or inverted baking sheet inside.
- Cook pancetta in medium skillet until crispy, about 4-5 minutes. Remove pancetta, keep drippings in pan.
- Add shallot and garlic to drippings, cook 2 minutes until softened. Add cream, simmer 3-4 minutes until slightly thickened. Season with salt and pepper.
- Mix ricotta with chopped basil, season with salt and pepper.
- Stretch dough into 12-inch circle on parchment-lined, cornmeal-dusted baking sheet.
- Spread cream sauce over dough, leaving 1/2-inch border. Top with mozzarella, ricotta mixture, peach slices, corn, and pancetta. Sprinkle with salt.
- Bake 12-15 minutes until golden and bubbling. Cool briefly, garnish with fresh basil and red pepper flakes.
Notes
- Pat peach slices dry before adding to prevent soggy crust
- For best flavor, use ripe, fragrant peaches
- Pizza is best enjoyed fresh but can be reheated in a 350°F oven
- Prep Time: 20 minutes
- Cook Time: 15 minutes