blissful eats with tina jeffers: Sweet peach and corn pizza

August 1, 2013

This is the time of the year when sweet corn and peaches are dominating the farmers market.  I thought I would try to combine my two summer favorites in a pizza and I wasn’t disappointed.  I have a sungold cherry tomato plant that is going crazy so I added them as well.  Combined with fresh creamy burrata this is a pizza that my family couldn’t get enough of.  I will admit to adding a few slices of crumbled bacon to the boy’s pizza but I’ll do whatever I have to in order to get them to eat some vegetables. This pizza captures the essence of summer and I know that we will be adding this to our dinner rotation for as long as I can. 

Sweet peach and corn pizza 


Makes 4-6 small pizzas




For the dough:


4 1/2 cups unbleached high-gluten, bread, or all-purpose flour, chilled

1 3/4 teaspoons salt

1 teaspoon instant yeast

1/4 cup olive oil

1 3/4 cups water, ice cold

Semolina flour OR cornmeal for dusting


For the toppings:


16 ounces fresh burrata or mozzarella

2 cups of fresh corn

2 peaches cut into slices

2 cups cherry tomatoes

1 cup grated parmesan cheese

½ cup fresh basil



In a standard mixer stir the flour, salt and instant yeast.  Attach the dough hook, add the water and olive oil and mix on medium speed for 5 to 7 minutes.  The dough should stick to the bottom of the bowl but be clear of the sides.  Sprinkle flour on a work surface and transfer the dough to the counter.  Lightly shape the dough into a ball, coat the ball with olive oil place back into mixing bowl cover and refrigerate for at least 12 hours or up to 3 days. 


When you are ready to bake the pizzas pre-heat the oven to 500 degrees.  Divide the dough into 4 or 6 pieces.  Working with one portion at a time, gather the four corners together and mold gently into a ball.  Dust the balls lightly with flour and let rest for 1 hour.  You can freeze any extra dough for up to 3 months.


Lightly flour a counter and shape the dough into a circle trying to get it as thin as possible without tearing.  Lightly drizzle the dough with a teaspoon of olive oil and tear the burrata into rough pieces and spread it around the dough.  Top the pizza with the corn, peaches and tomatoes, and sprinkle the parmesan over the top.  Bake until the crust is crispy and the cheese is melted 8 to 12 minutes.  Sprinkle with the basil and let stand for a few minutes before serving.  


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