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a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray

Peach, Corn, and Jalapeno Pizza with Honey

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  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven
  • Cuisine: American


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!


  • 1/2 recipe Easy Same-Day Pizza Dough
  • 1 tbsp olive oil
  • 8 oz tomato sauce
  • 1/4 tsp garlic powder (can omit in favor of using garlic-infused olive oil for the olive oil portion above, if preferred)
  • 1/4 tsp Kosher salt
  • 6 oz (about 1 1/2 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 3/4 cup frozen corn, defrosted)
  • 2-3 tbsp honey, as preferred


  1. Preheat your oven temperature to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
  2. 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:
      1. 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.
      2. 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.
      3. 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:
      1. 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.
  3. Transfer your shaped dough to the reserved baking sheet.
  4. 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
  5. 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.
  6. Top the pizza with the shredded mozzarella, sprinkling it evenly across the top. Then top with sliced peaches, sliced jalapenos, and the grilled corn.
  7. 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.
  8. Top the finished pizza with a drizzle of honey, as desired. Slice and serve warm.


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.


  • Serving Size: 1/4th 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