There’s a reason pizza is a favorite meal for a pool party. It’s easy to make, loved by a lot of people, and it can feed a crowd.
Stags’ Leap Winery is all about elevating the ordinary. Yes, even a pizza party. Grilled Summer Pizza with Fresh Corn, Zucchini, Castelvetrano Olives, and Pancetta is one of our go-to dishes for hosting a group, especially when the weather is warm.
The sweet corn, salty olives, and rich, savory pancetta create a flavor palate perfect for the summer months and will wow your guests. Of course, no pizza party is complete without wine, and our 2023 Limited Edition Reserve Cabernet Sauvignon is an excellent choice for pairing.
What You’ll Need:
8–12 oz prepared pizza dough
Semolina flour or cornmeal for dusting
½ cup grated mozzarella
¼ cup grated fontina
2 Tbsp grated parmesan
4–6 oz pancetta, cooked and crumbled
1 small zucchini, thinly sliced into strips
1 ear of corn, shucked and kernels removed
1 Tbsp olive oil
¼ cup Castelveltrano olives, pitted and halved
2 Tbsp crumbled feta cheese for garnish
Salt and freshly ground pepper to taste
How to Make It:
Let pizza dough rest at room temperature for 30 minutes while prepping ingredients.
Cover the grill’s grate with a pizza stone, cast iron griddle, or inverted baking sheet. Heat for 30 to 40 minutes so that temperature reaches 550°F. If using a pizza oven, follow instructions of the oven's model.
Grate mozzarella, fontina, and parmesan. Cook pancetta, then crumble. Slice zucchini. Shuck corn, then remove kernels. Cut Castelveltrano olives.
On a surface lightly dusted with semolina flour or cornmeal, stretch pizza dough to about 12–15 inches round. Lightly brush dough with olive oil. Crumble feta cheese.
Sprinkle mozzarella, fontina, and parmesan over the dough.
In a large bowl, toss the squash and corn with olive oil, season with salt and pepper.
Arrange zucchini and corn on cheese. Top with pancetta and half of the olives. Transfer the pizza to a lightly oiled grill or baking sheet, or an unoiled pizza stone. Cook until the cheese is bubbling and the crust is golden brown, about 5 to 10 minutes.
Remove the pizza and transfer to a large cutting board. Drizzle with a bit more oil if desired and top with remaining olives and feta.
Slice, serve, and enjoy.
A Pairing We Love
Pizza and wine are a classic combination, and our 2023 Limited Edition Reserve Cabernet Sauvignon is a perfect partner for our summer pizza. You’ll notice the way the wine’s bright acidity, notes of black currant and pomegranate, and hints of sage bring out the rich, savory pancetta, sweet corn, and the salt of the Castelvetrano olives.
