White pizza has been a longtime favorite of mine. The first time I tried it was in the early days of living in NYC. I worked in an office on 5th Avenue and 43rd Street and on the ground floor was this amazing little pizzeria that sold single slices. It was hard to resist when the smell of baking pizzas hit you in the face in the lobby everyday. My (very) Italian boss lady and I would stroll in at lunchtime and I’d usually go for a white slice and some garlic knots. We’d stand at the counter facing the wall, complain about work and have the best lunch. Ah, New York pizza… how I miss you!
What is usually on white pizza?
Traditional New York style white pizza is made with a garlic cream sauce instead of red sauce. This is followed with some mozzarella and ricotta dollops. If you want to get fancy, you can garnish with a little chopped parsley or basil. I usually just see it unadorned and that’s pretty much how I like it. It’s very simple but really delicious! I’ve had white pizza with pesto replacing the cream sauce and that’s really good too. Can you tell I like a good white pie?
So when I came across this recipe for white pizza in the Peach Truck Cookbook, I had to give it a try. I think of it like white pizza colliding with a summer farm stand in the Hamptons. Except, this is with Georgia peaches. I adapted my version of their recipe with some fresh corn, just because I love sweet corn on pizza. Especially when it’s paired with something salty, like pancetta. Corn, peaches, basil… if it grows together, it goes together, right? All these elements on a canvas of creamy cheesiness and a chewy, crispy crust? Sounds pretty good to me.
My biggest tip with making pizza.
Pizza recipes can sometimes be sorely lacking in seasoning. I understand not salting when there are salty ingredients like cured meats or parmesan. Also, some people believe if you use the best ingredients, you shouldn’t do too much to enhance them. Yes, I get that but I’ve had lots of pizza that just tastes BLAND. Just like everything you cook, you should season with every step. I made this pizza several times and the last round was the best when I seasoned the sauce and pizza a bit more aggressively before baking.
The end result for this pizza was amazing. You wouldn’t think peaches would be good on a pizza but they are. Especially when their juicy sweetness was enhanced with some heat. Ripe peaches are so good contrasted with the saltiness of pancetta and the creaminess of ricotta and mozzarella. Would you try fruit on a pizza? The answer should be yes! The recipe also had a genius bonus tip. Assemble the pizza on a parchment sheet and place it directly on the pizza stone. No peel needed!
White Pizza with Peaches, Pancetta and Corn
Ingredients
- 1 pound (454 g) pizza dough (store bought or homemade)
- 1 tablespoon fine cornmeal, semolina or flour
- ½ cup (60 g) pancetta, diced (or bacon)
- 1 small shallot, diced (or 2 tbsp onion)
- 2 cloves garlic, minced
- ⅓ cup (100 ml) heavy cream
- ⅓ cup (70 g) whole milk ricotta
- 1 tablespoon chopped basil, plus whole leaves for garnishing
- ⅓ cup (100 g) fresh or shredded mozzarella (tear fresh mozzarella into pieces)
- 1 ripe peach, pitted and cut into thin wedges
- 3 tablespoons fresh corn kernels
- kosher salt, to taste
- fresh ground pepper, to taste
- crushed red pepper flakes, to taste (optional)
- flour, for dusting
Method
- Remove pizza dough from refrigerator. Leave to come up to room temperature for 30 minutes-1 hour. Place a pizza stone or a large sheet tray turned upside down in the oven. Preheat oven to 475°F (246°C).
- Line another upside down baking sheet with parchment paper and sprinkle with cornmeal. If using a pizza peel, sprinkle with cornmeal. Set aside.
- Heat a small skillet over medium-high heat. Add the pancetta and cook until just starting to crisp, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reduce heat to medium. To the fat in the pan, add the shallot and garlic. Cook for 2 minutes or until softened. Add the cream. Simmer for 2-3 minutes until slightly thickened. Season with 1/4 teaspoon salt and set aside.
- In a small bowl, combine ricotta with chopped basil. Season with 1/4 teaspoon salt and a pinch of pepper. Set aside.
- On a floured surface, stretch and/or roll out the pizza dough to make a 12 inch circle. Transfer to the prepared parchment sheet. Spread the cream sauce, leaving a 1/4" border. Top with mozzarella. Add dollops of the riccota mixture. Scatter over the peach slices, pancetta and corn. Season the entire pizza with a good sprinkle of salt.
- Transfer pizza by lifting it on the parchment sheet. Lay pizza (on the parchment) onto the hot pizza stone or sheet tray in the oven. Bake for 10 minutes or until browned and bubbling.
- Remove from oven with two spatulas. Cool for 5 minutes. Garnish with whole basil leaves and red pepper flakes, if using. Slice and serve.
Notes
Pin it for later!
What?!?!? Peaches on pizza! I wonder what the anti-pineapple-on-pizza league would have to say about that. This sounds and looks delicious though. i’ll need to try this now that peaches are in season!
That would be funny to poll the anti- pineapple league!! Please do try it! I don’t think you’ll be disappointed.
I would love this pizza! My husband is firmly against pineapple or sweet things on pizza, do I’d probably have to make a different kind for him. I’ve pinned this for later. Such a great idea!
I find that the sweet of the peaches works really well against the saltiness of the pancetta (bacon works too). He should give it a try! 🙂
Looks Ana ya do beautiful. Never thought of peaches on pizza before… you this is inspiring! Definitely going to try!
Thank you Juliea!
This looks so good! I must try next week for pizza night. Yum yum!
Love pizza night! Hope you love it!
Oh man… that looks insanely delicious! I will now be adding white pizza to this week’s menu! Thanks for the recipe!!!
Thanks! Enjoy!