Corn & Peach Pizza Bianco

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2 pizzas

What You Need

  • 1 Neapolitan Pizza dough Recipe (See Below), or store bought dough balls
  • 2 Dandy Supersweet Corn cobs, all kernels cut off the cob
  • ¼ C. thinly sliced red onion
  • 2 fresh slices peaches
  • ½ C. sour cream
  • ¼ C. Parmesan cheese
  • ½ C. Shredded Whole Milk Mozzarella Cheese
  • ½ C Crumbled Goat Cheese
  • 12 fresh basil leaves
  • salt & pepper to taste
  • Aleppo pepper flakes to finish


Quick Grilling Pizza Dough:
  • 2 ¾ C bread flour
  • 2 ½ tsp. of active dry yeast (1 packet)
  • 2 tsp. Kosher salt
  • ¼ C Extra Virgin olive oil
  • 1 T. Honey
  • 1 C. warm water
  • 2 or 3 tablespoons AP flour for dusting
Find Dandy Sweet Corn

Make It

1. Start with your favorite recipe of pizza dough or store bought dough. (Quick Grilling Pizza Dough recipe below). Fire up the grill and get it nice and hot on medium flame.

2. To stretch the dough, dust the work surface and your hands and begin working the dough to thin the crust, patiently pushing with finger tips and stretching while turning the dough. Once you have it all the same thickness, you're going to place it on your grill, lid closed just until the crust is set, then flip it once. You aren’t looking for color here, just so its cracker-like on the outside and no longer sticky.

3. Once you have your dough crisp enough to top, brush with olive oil and sprinkle with salt. Next,  smear the sour cream on base of the cooked crust, add your fresh Dandy Sweet Corn kernels, thinly sliced red onions, sliced peaches, torn basil, sprinkle of goat cheese crumbles, grated mozzarella cheese, cracked pepper, another pinch of salt and my secret ingredient - Aleppo pepper! Once you have all this on, place it back on your grill with the lid closed to create an oven like cooking. You’ll know it's done when the crust gets golden and all cheese is melted, approximately 8 minutes.

4. Remove and top with a little parmesan cheese and few more torn basil leaves. 

Quick Grilling Pizza Dough:

1. Put the flour, yeast and salt in a food processor. With the machine running, pour the oil and honey through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.

2. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.

3. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and keep in the refrigerator or freeze for future use. 

4. When you are ready to make your pizza remove the dough and set out at room temperature for 30 minutes. If frozen, remove and let rest for 2 hours.

Recipe by Chef Todd!