This pizza celebrates the farmer’s market with fresh peaches, zucchini and corn all brought to life with a bright pesto. And because we can’t seem to get enough of it in our house, fresh burrata torn open over the top. ABSOLUTELY DELICIOUS.


5c flour
1t sugar/honey
2 1/4t yeast (one package)
2t salt
1 1/4c ( ± 2T) warm water
1T + 1t olive oil

1/3c pesto – try this one
1 1/2c fontina, grated (sub mozzarella)
1/4c parmesan, grated
1 ear of corn, grilled or roasted
1 peach, sliced thin
1 zucchini, sliced thin

2T diced red onion
2 small burrata balls


Dough: Stir together everything but the water and oil.  Then add water and oil and knead until smooth.  Oil a bowl and let the dough rise until double in size ( about an hour).  Divide dough into 2 for large and 4 for smaller and let sit for 10 minutes before forming into pizzas.  Alternatively, divide dough and freeze, take out and let rest to room temp before forming. 

Preheat oven with baking stone (if using) to 475°F.  Sprinkle pizza peel with semolina or cornmeal. Stretch dough into a large circle. Spread pesto all over leaving about a 1/2″ boarder. Sprinkle the fontina and parmesan then distribute corn, peach slices and zucchini. Bake for 8-12 minutes, until the cheese is bubbly and the bottom of the crust is golden throughout.

Sprinkle with the red onion then crack a couple of burratas on top.


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