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August 12, 2013

Peach Arugula Corn Pizza


Peach Arugula Corn Pizza // shutterbean

PEACHES. Glorious peaches. It’s like eating a piece of sunshine–sweet, sweet sunshine. I don’t even want to talk about how the leaves on the trees outside our house are changing color and how Target is in FULL ON BACK TO SCHOOL SHOPPING mode. NO. I wish it would stop. I feel like I was just getting settled into my summer time habit of buying too many peaches…

Peach Arugula Corn Pizza // shutterbean

Can I tell you something? I’m obsessed with arugula on pizza. You might already know this by my Goat Cheese/Tomato Arugula number and my Breakfast Pizza concoction. I just won’t quit. If I ever see arugula on a pizza menu, I almost always convince someone to split it with me.  I also am a big fan of corn on pizza (hello CORN LIME ZUCCHINI!). It adds a deliciously sweet crunch!

Peach Arugula Corn Pizza // shutterbean

I love the balance of this pizza combo. Tart goat cheese, creamy mozzarella, peppery arugula, sweet roasted peaches and corn, the bite of red onion and the balsamic!! It’s a flavor explosion. I think I might add a jalapeño next time because this lady sure loves all things SPICY.

And we’re off!

For this pizza, I made my no-knead pizza dough. The recipe makes two pizzas, but I used the dough to make one GIGANTIC pizza.

It was a thicker pizza, and I liked it. I feel like you need a thicker dough to carry the weight of this topping extravaganza!

Peach Arugula Corn Pizza // shutterbean

First item of business is to toss the red onions in balsamic & vinegar. This reduces the sharp oniony bite.

Peach Arugula Corn Pizza // shutterbean

After about 15 minutes, add in the sliced peaches and toss. Keep the bowl with all the dressing out!

We’re gonna use that to toss the arugula in.

Peach Arugula Corn Pizza // shutterbean

Corn is shucked & off the cob. Dough has been spread out in an oiled baking sheet.

You’ll find instructions in my post here. It’s the only pizza crust that works perfectly for me.

Well… I’m sure there are others that will do the job, I just rely on this one, HEAVILY. Plus, I like rectangles.

Peach Arugula Corn Pizza // shutterbean

And we top!! Mozzarella first, followed by peaches, onions & corn.

Peach Arugula Corn Pizza // shutterbean

Goat cheese follows. Salt/Pepper and red pepper flakes. Off to the oven it goes.

Peach Arugula Corn Pizza // shutterbean

Hello delicious PIZZA!!! Would you look at that?

Peach Arugula Corn Pizza // shutterbean

One more closeup. Check out those roasted peaches and onions. YES, SIR.

The balsamic vinegar is a fine flavor enhancer!

Peach Arugula Corn Pizza // shutterbean

Now you take the residual dressing and toss the arugula in it.

Peach Arugula Corn Pizza // shutterbean

Top that pizza.

Peach Arugula Corn Pizza // shutterbean

EAT THAT PIZZA. Let’s not talk about how Autumn is just around the corner. I won’t have it.

Peach Arugula Corn Pizza

makes one 13 x18 inch pizza

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil, plus more for pan
  • 1/2 medium red onion, thinly sliced
  • 1 full batch no-knead pizza dough
  • 2 peaches, thinly sliced (about 1/4 inch thick)
  • 1 1/4 cups fresh corn (from 1 ear)
  • 2 cups shredded mozzarella
  • 4 oz. goat cheese, crumbled
  • salt & pepper
  • red pepper flakes
  • 4 cups arugula

Preheat oven to 500F.

In a medium bowl, toss sliced onions in balsamic vinegar & olive oil. Let sit for 15 minutes. Add peaches to onions, toss a few times and set aside.

Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan.  Stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.

Layer the mozzarella on top of the prepared pizza dough, followed by the peaches, corn, and goat cheese. Reserve bowl with olive oil & vinegar. Top with salt & pepper and red pepper flakes.  Place in the oven and cook for 15-18 minutes, or until crust is nicely brown around the edges. While pizza is cooking, toss the arugula in the reserved olive & vinegar mixture and spread on top of the pizza after it has cooled for 5 minutes. Serve immediately.

 

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  • I am Pam

    Oh yummy. I made a peach pizza last week. I wanted to use up the dough & the peaches. So I grilled up the dough, added Gorgonzola cheese, sliced peaches and a little drizzle of honey. It was completely on the fly but it turned out yummy.

  • Katrina @ Warm Vanilla Sugar

    This looks soooo freaking good!! I need to cook more with peaches and this recipe is calling my name!!

  • Tieghan

    My kind of pizza!! Peaches and cheese and balsamic AND corn? Yeah, Sign me up for the whole thing! Such a perfect summertime meal!

  • Christina @ Scaredy Cat Kitchen

    Wow, never thought of putting peaches on a pizza but this looks truly amazing! The nectarines in my fridge are calling out for the same treatment (my summer habit bears a close resemblance to yours!)

  • Lia : Dizzy Loves Icy

    Oh my, that’s looks SO good! Summer picnics will never be the same again – it’s good cold too right? Please say yes!

  • Amy

    Can’t deal. Making this week. OMFG.

  • Becca @ Amuse Your Bouche

    This sounds like SUCH a gorgeous combination of toppings!

  • fusilliamy

    Yep, gonna be my dinner tonight. I LOVE LOVE LOVE corn on pizza! And fruit on pizza, just because I like to be *that* person (who is normally right and has better taste than everyone else! 😛 ) I went back and re-read your no knead pizza post and died of laughter at “HOT carb on carb action” re: potato pizza. That may be tomorrow night’s dinner…

  • Stefanie @ Sarcastic Cooking

    Baaaahhhh! I am so not ready for fall yet. Let’s eat peach pizza all the way until the first snow!

  • Maria Tadic

    This looks so yummy! I love the idea of the peppery arugula AND the peaches. What a great combo – I really can’t wait to try this. Plus…anything pizza related with goat cheese is an automatic favorite with me!

  • Amy

    This is genius!! I have to go and make this now!!

    http://yummei.blogspot.co.uk

  • Magda

    I’m on a peach kick too lately and all with good reason. Peaches are so incredibly delicious on top of everything! I haven’t tried them on pizza yet so thanks Tracy for the inspiration.

  • Abby @ The Frosted Vegan

    YES! I have a whole box in my fridge waiting to be turned into this pizza!

  • Eileen

    What a perfect pizza combination! I want a piece right now. And for some reason my brain wants a big hunk of bbq chicken dripping with sauce on the side…go figure. :)

  • Norma | Allspice and Nutmeg

    This is so unique, I gotta try this. Love it!

  • Mallory

    As if back to school wasn’t bad enough, I saw Halloween candy at the grocery store today! What is wrong with the world? Anyways, I love the idea of peach pizza. That’s one ingredient I’ve actually never heard of on pizza before but I would say it’s worth trying!

  • faygie

    This looks incredible!

  • Jenna

    This looks soooo good, this is definitely going on my to-make-in-summer list (nearly Spring here, excited dance, even though the start of Spring is totally overrated, the weather usually gets worse & even though I think the markets will have asparagus & new season strawberries & tomatoes it’s actually really still pumpkin and apples).

  • Jayne

    Hubby has been asking me to make him pizza. I better get down to it! Have to give your pizza dough ago because I’m so not into kneading anything these days. No counter space for that and 24 hours is not enough. Ever. Printing the recipe for dough NOW!

  • Renee @ Awesome on $20

    The first time I ever saw corn on pizza was when I moved to Taiwan, but there was nothing beautiful about it. There was also faux shrimp and meat fluff. Google it. It’s unpleasant. Your pizza looks absolutely gorgeous.

  • Cristina

    This sounds and looks so good! Mangoes were always my summer favorite, but this summer I’m obsessed with peaches. I hope I have everything to make this for dinner.

  • Gina @ So Lets Hang Out

    It’s 7:30am, just checked out this post, and now I want this for breakfast. Yum.

  • Melanie @ Just Some Salt and Pepper

    Mmmm peaches on pizza? Never would have thought of that :)

  • Deborah

    It’s so funny that you’re lamenting the end of summer….here in Florida, we CAN’T WAIT. Summer here = too humid to breathe, never going outside because it’s too hot, and awful thunderstorms every single day. (Can’t even go to the beach because of thunderstorms!) So I’m so excited that it’s almost September!

    Love your recipes and your writing, as always!

  • mary

    ok, so when i saw this pizza, i thought, beautiful- i must make this. then when reading the recipe i thought, nope, too much going on. (my pizza crust usually has two toppings at most). but its good looks and what’s not to love about each ingredient… won out . i’m eating it as i write this, and to everyone out there who’s thinking about making this… DO IT! it is delicious. it is seasonal. it is sexy. deelish- thank you tracy!

    • Tracy

      so glad you think so!! Although I do like a simple pizza from time to time! :)

  • Links That Light Us Up — Women On Fire

    […] end of summer, and looks absolutely delicious. Tracy of Shutterbean has created this amazing Peach Arugula Corn Pizza, and we couldn’t be more excited to try it […]

  • Emily @ Life on Food

    This looks gorgeous! I love arugula on my pizza too. It is pretty, tastes good and guarantees my husband will not touch those pieces.

  • AnnaK

    I first had arugula on my pizza in Italy. I coulnt stop eating it. I loved it so much, my friend took me to a store to buy Italian arugula seeds to grow my own. It now grows in and around my yard like weeds, since it just reseeds itself year after year.

  • Food and Restaurant News in Northern Virginia

    […] Summer = peach arugula corn pizza. [Shutterbean] […]

  • Ashley V

    I’m making this tonight, made burrito bowls Sunday night, and broccoli panini Tuesday. The latter were both so good, I know the pizza won’t disappoint. Thanks for creating the majority of my meals this week!

  • Experimenting with Homemade Pizza | Found in Oklahoma

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  • Amy

    Longtime lurker here.

    As soon as I saw that there were peaches on the pizza, I knew I had to make it. Summer IS just flying by! I made three ~8″ pizzas yesterday evening with peaches, onions, corn, and arugula purchased that morning from the farmer’s market (which is still chock full of summer produce!).

    I. Was. Floored. Silky tangy peaches + savory goat cheese + crunchy onions + sweet, sweet corn + fresh arugula — it may seem like a lot of toppings, but they’re quick to prep and they come together so. perfectly.

    It took an immense amount of effort to save a few slices for leftovers because I just wanted to devour it all–but now I have some for today too :]

  • Terri

    I made this last night for a casual dinner party. Wow, was it great! My skeptical husband and son even liked it.

    We’ll be making this again!

  • Claire

    Made this last night. Was soooo good!! I also wanted to give kudos for making a recipe that worked out EXACTLY as intended. Make this, everyone. MAKE. THIS.

  • faygie

    I made this last night, and it was fantastic!! Even my husband the skeptic (PEACHES on PIZZA???) loved it.

  • Laura

    I am not a huge pizza person and rarely make it. But I would pay good money for a slice of that. Heavenly.

  • August Summary | Roswensian

    […] I made another Shutterbean recipe and it was so good I made it again. Peach Arugula Corn Pizza. It uses a no-knead pizza dough and it’s the best pizza I have ever […]

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    […] Rosewensian made my Peach Arugula Corn Pizza […]

  • Nicole B.

    This. Is. AMAZING!

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  • Emily {Rainbow Delicious}

    This pizza was delicious! I feel about peaches on pizza the way you feel about arugula on pizza- I can’t get enough! I cheated and used store-bought dough from Trader Joe’s but it still turned out great. Thanks for the recipe!

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  • Judith

    I found myself with 20 pounds of pizza and knew I needed to have a peach pizza party night (peach sangria, peach pizza and peach popsicles for dessert)! This pizza was so easy to make and really turned out amazing! We made one as the recipe calls for and the other one we used barbecue sauce instead of balsamic. Both were amazing but I highly recommend trying out the barbecue sauce – sweet and savory!

    https://aluminumfoiledkitchen.wordpress.com/2016/09/14/when-you-have-20-pounds-of-peaches/

  • Allyn

    QUESTION! So I’ve made this before and loved it, but now I can’t remember one crucial detail: you call for one full batch of the pizza dough for a 13×18 pan, but the pizza dough recipe says it makes enough for two pizzas at that size. If I make the dough recipe as written, should I use it all or save half for another day?
    I still miss the podcast, btw. You and Joy got me through my year of a tiny New York kitchen with no dishwasher without completely losing my mind.

    • Tracy

      you can make two pizzas if you want with that dough— OR make a super doughy pizza with the dough.
      if you don’t want to use the other half that day, cover it and put it in the fridge- let come to room temperature when you want to use it!

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