A sweet and spicy summer pizza
This Peach, Corn, and Jalapeno Pizza with Honey is made for that sweet spot of summer when peaches are at their peak level of sweetness, spicy jalapeno peppers are ready to harvest faster than you can eat them, and sweet corn is stacked high at every farmers' market. After a turn in the oven, this red sauce and mozzarella-topped pie gets treated to a generous drizzle of honey, which enhances the sweetness of the peaches and corn and gently tames some of the heat from the jalapenos. This summer pizza is a perfect balance of sweet and spicy!
How spicy is this pizza?
That depends on how hot your jalapenos are (and your own heat tolerance). Jalapeno peppers generally rank fairly low on the Scoville Scale (which measures the heat of chili peppers in relation to the amount of capsaicin generally found in them) at around 3,500-8,000 SHU (Scoville Heat Units). In comparison, Habanero peppers generally have a range of 100,000-350,000 SHU. That being said, they can still be very spicy for some palates, especially if your jalapenos are at a higher SHU for their range.
But, how do you know if your jalapenos are on the spicy end before you eat them?
There are a few tricks to making sure that you select jalapenos that are spiced close to your preference. Just like humans, jalapeno peppers can get stressed out and also get stretch marks. When a pepper goes through exceptionally hot days and infrequent waterings, it stresses the plant and creates white lines or “stretch marks” indicative of extra spicy “stressed” peppers. As the plant ages, the pepper accumulates more stress lines and are often found to be spicier than their smoother, younger counterparts. An older pepper will also begin to turn red, which can lend a bit more sweetness to the pepper, but you’ll still want to pay attention to the stretch marks because even a sweet pepper can pack a lot of heat.
- Prefer a spicier pepper? Choose those with stretch marks indicative of a stressed and spicier pepper.
- Prefer a milder pepper? Choose those that are smooth and waxy with little to no stretch marks.
Alternatively, you can also swap the fresh jalapenos for pickled jalapenos, which generally come labeled as 'mild' or 'hot' varieties.
Can I use frozen corn instead of fresh?
I love grilling fresh corn on the cob for this Peach, Corn, and Jalapeno Pizza with Honey during the summer months. Not only is it so lovely and sweet at the peak of the season, but you can control the level of blackened kernels you want this way. However, if fresh corn on the cob is not in season you can absolutely utilize frozen corn instead. This fire-roasted variety is my favorite frozen option, but you can also use traditional frozen sweet corn if you prefer. Simply defrost and add directly to the top.
WHAT ABOUT THE PIZZA CRUST?
I prefer to use this Easy Same-Day Pizza Dough recipe to make this Peach, Corn, and Jalapeno Pizza with Honey, but if you have a preferred pizza crust recipe of your own or want to grab some pre-made dough from the store, feel free to use those as well.
WHAT TEMPERATURE IS BEST TO BAKE PIZZA AT?
Your aim is a perfectly golden crust and nicely caramelized toppings, so the hotter the better. Many professional pizzerias keep their ovens heated to 800 degrees F or higher, but most home ovens only reach temperatures between 500-550 degrees F so this recipe is created with those constraints in mind. I bake my pizzas at 500 degrees F / 260 degrees C and get wonderful results. If your oven tops out at 450 degrees F / 232 degrees C, I have tested that temp many times over as well and it works well, though you’ll want to plan on a few extra minutes in the oven, especially if your pie is piled high with toppings.
REHEATING PIZZA LEFTOVERS
It would be cliche if I made a joke about leftovers and pizza right now, so we’ll just skip that and assume you didn’t eat the entire pie for a moment. My two favorite methods for reheating pizza so it retains its crisp crust while remelting the cheese is in the oven or in a cast-iron pan on top of the stove.
Oven method: Bake on a sheet pan at 350 F / 175 C for 10 minutes or until pizza has reached your desired level of warmth and crispness.
Stovetop method: Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.
WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?
- A baker's half sheet
- Parchment paper
- A kitchen scale or measuring cups (for less precise measurements)
- Measuring spoons
- A cutting board
- A chef’s knife
- A rolling pin (only if you prefer an evenly thick pie) otherwise your hands are your best tool
- A spoon or spatula
- A pizza wheel
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
LOOKING FOR MORE PIZZA INSPIRATION?
Love this Peach, Corn, and Jalapeno Pizza with Honey recipe? Here are some additional favorites for your next pizza night:
- BBQ Chicken Pizza
- Pear and Blue Cheese Pizza
- Bacon Cheeseburger Pizza
- Taco Pizza
- Sausage, Fennel, and Calabrian Chili Pizza
- Canadian Bacon, Pineapple, and Sauerkraut Pizza
- Pizza Quattro Stagioni
Peach, Corn, and Jalapeno Pizza with Honey
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 1 large pizza 1x
- Category: Pizza, Mains
- Method: Oven
- Cuisine: American
Description
This Peach, Corn, and Jalapeno Pizza with Honey is made for that sweet spot of summer when peaches are at their peak level of sweetness, spicy jalapeno peppers are ready to harvest faster than you can eat them, and sweet corn is stacked high at every farmers' market. After a turn in the oven, this red sauce and mozzarella-topped pie gets treated to a generous drizzle of honey, which enhances the sweetness of the peaches and corn and gently tames some of the heat from the jalapenos. This summer pizza is a perfect balance of sweet and spicy!
Ingredients
- ½ recipe Easy Same-Day Pizza Dough
- 1 tbsp olive oil
- 8 oz tomato sauce
- ¼ tsp garlic powder (can omit in favor of using garlic-infused olive oil for the olive oil portion above, if preferred)
- ¼ tsp Kosher salt
- 6 oz (about 1 ½ cups) mozzarella cheese, shredded
- 1 large yellow peach, pitted and sliced
- 2 medium jalapenos, sliced, ribs and piths removed
- 1 ear grilled sweet corn, cut from the cob (may sub for 108 g or ¾ cup frozen corn, defrosted)
- 2-3 tablespoon honey, as preferred
Instructions
- Preheat your oven temperature to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
- Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
- If you are hand-stretching your dough:
- I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
- Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
- To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
- If you are using a rolling pin:
- I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
- If you are hand-stretching your dough:
- Transfer your shaped dough to the reserved baking sheet.
- Brush olive oil (or garlic-infused olive oil) onto the pizza dough lightly and evenly. This can be done with a pastry brush or the back of a spoon
- In a small bowl combine tomato sauce and garlic powder (if using). Pour over the top of the pizza dough and using the back of a spoon spread the sauce out evenly over the dough.
- Top the pizza with the shredded mozzarella, sprinkling it evenly across the top. Then top with sliced peaches, sliced jalapenos, and the grilled corn.
- Bake for 16-22 minutes or until the crust has reached your preferred level of crispness and the mozzarella cheese is beginning to brown and blister. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 16-minute mark and adjust as desired.
- Top the finished pizza with a drizzle of honey, as desired. Slice and serve warm.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: ¼th of the pizza
- Calories: 514
- Sugar: 17 g
- Sodium: 874 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 74 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 23 mg
Marybeth says
I use a different pizza dough that’s just my go-to, but this topping combination is SO GOOD. I’ve made it for several friends now during the summer when peaches are perfect, and it’s always a hit.
Jenni says
I love hearing this! It’s so great when a recipe can pair seamlessly with your favorite go-to dough. And yes, those summer peaches really do shine here, don’t they? I’m so glad this combo has become a hit with your friends—thanks for sharing!