I ate this whole pizza tonight. All of it. By myself. Not one slice remains for me for my breakfast tomorrow. I tried to refrain. No dice. So, if you’re still in summer-bathing-suit mode, avert your eyes.
This combination is so good. I believe the original, a pie hailing from Paso Robles where the dear friend who introduced me to this creation had just vacationed, called for peaches, but nectarines are a fine substitute. I’ve used an herbed goat cheese here with some Parmigiano Reggiano but I think some fresh ricotta or buffalo mozzarella or mascarpone or all three would be a nice substitute (or addition?) for the goat cheese. The Parmigiano, I think, is a must.
Fresh basil or some sprigs of arugula sprinkled on the just-baked pizza is key. It needs that hit of freshness as well as that bite from the reduced balsamic. Yum yum yum yum yum. Just don’t burn your balsamic. I did. Twice. Oiy. It’s really annoying. Really try not to do that.
Gosh, I don’t know what else to say. This is delicious and summery and fun, and I think you should make it.
Nectarine Pizza with Fresh Basil and Reduced Balsamic
Prep
Cook
Total
Yield 2 servings
Ingredients
pizza dough (recipe below)
Toppings For 1 pizza:
- olive oil for greasing
- cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like
- 1 nectarine, sliced thinly, (not paper thin)
- shavings of fresh Parmigianno Reggiano
- fresh basil
Reduced balsamic:
- 1/2 cup balsamic vinegar
- Place balsamic in a small sauté pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it’s ruined. There’s no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as it’s cooling. Remove from heat.
Pizza Dough
Adapted from Todd English’s The Figs TableMakes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)
- ¼ cup whole wheat flour
- 3½ cups all-purpose flour, plus additional for rolling
- 2 teaspoons kosher salt
- 1 2/3 cups lukewarm water
- 2 teaspoons sugar
- 2 teaspoons active-dry yeast
- 2 teaspoons olive oil
Instructions
- Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand. I have not had luck making this in the food processor — the engine starts smoking after about five minutes.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.
- Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.Note: This dough freezes beautifully. After the initial rise, punch down the dough, wrap it in plastic and place in a Ziplock bag. Freeze for several months. When ready to use, let sit at room temperature for about an hour, then proceed with rolling/topping/baking.
- To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.
Baking:
- Preheat the oven to 500ºF. Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.
- Cover the dough with a layer of cheese — mozzarella, goat cheese, ricotta mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes or until the crust is slightly brown and the cheese is melting.
- Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.
Did you make a recipe?
Tag @alexandracooks on Instagram and hashtag it #alexandracooks.
Ann says
So delicious. I tried it with Gruyere as the base cheese since I forgot to pick up a soft cheese and it was the mildest cheese I had. Yumtastico.
Mila says
This is the perfect summer pizza. I went to my local farmer’s market to pick up the nectarines and picked the basil out of my garden! This was a real crowd pleaser! I have been to parties at other people’s homes and they are now serving this. Thanks for sharing. This one is a keeper!
alexandracooks says
Mila — So happy to hear this!
Aurelia says
Beautiful idea, creative pizza and perfect for summer days like now!
Claire says
My girlfriend and I just made this pizza last night and it was absolutely amazing! We used chevre and added a little more basil. THANKS FOR SHARING THIS RECIPE! 🙂
alexandracooks says
Claire — so happy to hear this! Isn’t it such a wonderful combination of flavors? Love the idea of chevre.
Emily says
My family enjoyed this recipe, we’d never had anything like it before!
I included this recipe on my new meal planning site (with a link back to this page) because I think my friends and family would like this recipe too.
Thank you!
Petra says
Made this in mini pizzetta form for a party this weekend…delicious!!!
Also just bought dough from the store (divided into 4 for the pizzete) and it was super quick!
alexandracooks says
Petra — wonderful to hear this! And store-bought dough is such a wonderful product. Glad to hear you liked the combination!
Joanne says
I made the dough last week, froze it and made pizza just now. WOW it is perfect.
I used fresh basil, black olives and anchovies. I’m in heaven. Baked it for 15 mins on 400 degrees and its perfect. Thank you!
alexandracooks says
Joanne — wonderful to hear this! Love your combo. I am really into anchovies these days, so I think I might need to try that.
heather @ heatheromade says
making this! thanks 🙂 fab photos too!
briton says
I made this for dinner tonight. AMAZING. My husband loved it, my kids loved it, my neighbor loved it. Thank you!
Megan says
How do you think pears would work in this recipe?! Sounds amazing and I’ve missed the peach and nectarine season!
Thx!!
Megan says
How do you think pears would work in this recipe?! I’d love to try this but it’s no longer peach and nectarine season!
Thx!!
alexandracooks says
Absolutely delicious! Maybe with some blue cheese?
Linh says
Sun dried tomatoes would also work
Susannah says
This pizza is so so so good. Thanks for the recipe!!!!
Anna says
Loved this recipe! I used whole milk ricotta and fresh basil – YUM. I made my crust a LITTLE too thin — learning curve for next try. Thanks so much!
Sara says
Wow! I can’t wait to try this!
Karen says
Love the recipe! I added red onion and bacon to it and it turned out amazing
alexandra says
Nice! So happy to hear this!
Meg says
Made it tonight and its beautiful and delicious! Goat cheese and both basil AND arugula! Yummmy! Thanks for the recipe! I am a huge fan of nectarines!
alexandra says
Yay!! So happy to hear this.
Doyle says
Great recipe. I tried this for a dinner party with some friends. Love the great flavors, and it’s a good way to feed vegetarian friends.