Step 1

If time allows, place the pizza dough on the counter, covered, for 30 minutes to come up to room temperature. This will make it easier to work with.

Step 2

Move your oven rack to the lowest position and heat it to 500 degrees F.

Step 3

Prepare the toppings: Core the tomatoes and cut into 1/2-inch-thick slices. Remove the stones from the peaches and cut into 1/2-inch-thick slices. Remove the corn kernels from the cob by placing it on one end on a kitchen towel and running a sharp knife down the sides. Transfer the tomatoes, peaches and corn to a bowl along with the garlic and olive oil and season with salt and pepper. Gently toss to combine and evenly coat with oil.

Step 4

Set out a large sheet pan and scatter with the cornmeal if using. If not, drizzle with a bit of olive oil to thinly coat the bottom of the pan. Stretch out the dough into a large round-ish shape that is approximately 14 to 16 inches in diameter and place onto the prepared pan. Spread the Any Herb Pesto onto the dough, leaving a bit of a crust. Scatter the tomato, peach and corn mixture onto the pizza, leaving any extra liquid behind, then gently tear the cheese over top.

Step 5

Season with a little salt and pepper and bake on the bottom rack of your oven until the crust is crisp and the toppings are tender, 12 to 15 minutes.

Step 6

Serve scattered with fresh herbs.

Step 7

Add the herbs, spinach or arugula, Parmigiano-Reggiano, nuts, garlic, lemon zest and lemon juice to a food processor and pulse a few times to roughly chop.

Step 8

Add in 4 tablespoons of the oil and blend until smooth, adding more oil if needed to reach a saucy consistency. Season to taste with salt and pepper.

Step 9

Transfer the pesto to a resealable container or jar, cover with a thin layer of olive oil and store in the fridge for up to 1 week or in the freezer for up to 3 months.