Corn & Peach Pizza with Chili Garlic Sauce 

This Corn & Peach Pizza delivers summer on a plate—sweet, smoky, and delightfully unexpected. It starts with a tender homemade crust brushed with spicy, garlicky oil, then topped with juicy peach slices, fresh corn kernels, melted provolone and mozzarella. Burnished basil and microgreens finish it off with freshness and color. Grilling gives it a charred edge that contrasts beautifully with the melty cheese and bursts of juicy peach. It’s a breezy yet bold choice for outdoor dinners, late-night bites, or any time you want to highlight seasonal produce with flair. 

Ingredients

Dough

• 1 cup warm water
  
  

• 3 tsp active dry yeast
  
  

• 1 tbsp honey
  
  

• 1 tbsp olive oil
  
  

• 2½ cups all-purpose flour
  
  

• 1 tsp salt
  
  

• Flour and coarse cornmeal for dusting
  
  

Toppings & Sauce

• ½ cup olive oil
  
  

• 6 garlic cloves, finely minced
  
  

• ½ tsp crushed red pepper flakes
  
  

• 2 peaches, thinly sliced
  
  

• 2 ears corn, kernels cut from the cob
  
  

• 8 oz provolone cheese, freshly grated
  
  

• 8 oz fresh mozzarella, sliced or in balls
  
  

Garnish

• Microgreens and fresh basil (optional)
  
  

Directions

1. Make the dough: In a large bowl, stir together warm water, yeast, honey, and olive oil. Let rest ~10 minutes until foamy. Stir in flour and salt until a sticky dough forms. Knead briefly, shape into a ball, and place in an oiled bowl. Cover and let rise 1–1.5 hours.
   
   

2. Prepare chili garlic oil: Combine olive oil, garlic, and red pepper flakes in a small saucepan. Warm over low heat until garlic lightly sizzles and turns golden—watch closely to avoid burning.
   
   

3. Shape dough and prep toppings: Once risen, punch down dough and shape into desired pizza form. Have your peaches, corn, and cheeses ready to go. Dust a pizza peel with flour and cornmeal for easy transfer.
   
   

4. Assemble & grill: Transfer dough onto the peel, brush with chili garlic oil, then layer cheeses, corn, and peach slices. Slide onto a hot grill (450–500°F). Close the lid and cook 5–8 minutes, checking often, until crust is golden and cheese melts. Broil briefly if needed for extra browning.
   
   

5. Finish & serve: Transfer pizza to a board. Top with microgreens and basil for freshness and color. Slice and serve immediately.
   
   

Nutrients (Approximate, per serving—serves 4)

• Calories: 450–500 kcal
  
  

• Protein: ~15–18 g
  
  

• Fat: ~20–22 g (mostly from cheese and olive oil)
  
  

• Carbohydrates: ~50–55 g
  
  

• Sugar: ~6–8 g (naturally from peaches)
  
  

• Sodium: ~600–700 mg (depending on cheese and dough)