White Pizza with Peaches, Pancetta and Corn
A summertime pizza with sweet, ripe Georgia peaches, fresh corn and pancetta. Creamy mozzarella and riccota create the perfect backdrop.
Yield: 4
Equipment
- pizza stone or large sheet pan
Materials
- 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
Instructions
- 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
-fresh chili slices may be added to the pizza before baking for a spicy kick
-frozen corn may be used, if fresh is not available.
-Recipe adapted from The Peach Truck Cookbook by Jessica and Stephen Rose
-Published 2019 by Scribner, an imprint of Simon & Schuster, Inc.
-purchase the book here.