Summer of Corn With Peach Chimichurri
Author: Audrey Kelly
This chimichurri is a little chunky, bursting with summer herbs and juicy peaches. Feel free to up the amount of hot peppers for extra spice or add other greens.
Ingredients
- 2 dough balls (I use 450-gram dough balls for a 16-inch pizza)
- 340 grams (12 ounces) shredded mozzarella
- Two 4-ounce fresh mozzarella balls
- 180 grams (about 1 cup) fresh shucked corn
- 1 peach (pit removed and diced small
- 1 bunch parsley (about 1 cup, washed and minced)
- 1 bunch cilantro (about 1 cup, washed and minced)
- 1 jalapeño (small dice)
- 50 grams shallot diced small (one small shallot or half a large one)
- 1 clove garlic (minced)
- 3 tablespoons red wine vinegar (white or apple cider works well too)
- ½ cup extra virgin olive oil
- ½ teaspoon oregano
- 1 teaspoon sea salt
Instructions
- To make the Peach Chimichurri:
- Combine peach, parsley, cilantro, jalapeño, shallot, garlic, vinegar, olive oil, oregano and sea salt in bowl and set aside.
- Stretch dough balls to 16 inches. Sprinkle half of mozzarella (170 grams) onto each stretched dough. Add one ball of fresh mozzarella to each pizza, pinching or cutting into smaller pieces. Sprinkle corn evenly over cheese. Place pizza in oven and bake until cooked.
- Remove pizza from oven and cut into 6 slices. Top with Peach Chimichurri (you will have leftover, so don’t over top). Enjoy!
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