Grilled Corn and Peaches Flatbread

Posted on July 22, 2020


2 Sweet Ali’s Pizza Crusts, or 1 Sweet Ali’s pizza dough ball (thawed, and stretched onto a pizza pan)
1/4 cup extra virgin olive oil plus more for drizzling
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 ear corn husks removed
2 peaches skin on, pitted and cut into 8 equal pieces
4 ounces sun-dried tomato pesto
4 ounces fresh mozzarella thinly sliced
3 ounces multi-colored cherry tomatoes halved
6 fresh basil leaves thinly sliced


  1. In large bowl, whisk olive oil and lemon juice. Add corn and peaches; let marinate 10 minutes
  2. Heat a grill pan over medium-high heat. When hot, drain excess marinate from corn and peaches and season generously with salt and pepper. Cook corn 3-4 minutes on each side and peaches 2-3 minutes on each side, until nicely charred and deep grill marks develop.
  3. Carefully slice kernels off the corn cob, discarding the core.
  4. If using pizza dough, lightly oil one side of crust and grill, oiled side down, for 4 minutes.  Remove from heat, lightly oil alternate side and return to grill, oiled side down and grill for 4-5 more minutes until dough is cooked through.
  5. If using Sweet Ali’s pizza crusts, brush each side of both crusts lightly with olive oil and grill for about 2 minutes. Flip with tongs, and grill 2 more minutes.
  6. Spoon tomato pesto onto crusts and spread out, leaving a ½” border around the perimeter
  7. Top with slices of the mozzarella, grilled corn, peaches and tomatoes. Cover with a lid and cook about 2-4 minutes, until cheese has melted slightly.
  8. Remove from the heat and top with basil. Drizzle with olive oil, slice and serve hot.


Category: Appetizers, Recipes

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