April 11, 2014

nectarine and ricotta pizza

My mouth started watering the minute I laid eyes on this photo of a nectarine, ricotta, basil, and balsamic pizza on pinterest. I knew I had to make it, and so I did. It came out so much better than I thought, though less colorful than the original photo thanks to the nectarines. They could have been a bit more ripe, but baking them sweetened them up just fine. 

I used my own recipe for the dough, which I will write out below but can also be found here

Ricotta (we used a lot, maybe a whole cup?)
Mozzerella, shredded (a very small amount)
Parmesan, grated or shaved
1 Nectarine, thinly sliced
Fresh basil

Balsamic reduction:
Place a 1/2 cup of balsamic vinegar in a small sauté pan and turn heat to medium high. 
Let simmer until reduced and noticeably thick. Remove from heat. 

For the dough:

What you'll need...
3 1/2 to 4 cups of all purpose flour (bread flour is recommended if you have it).
1 envelope of dry yeast
1 teaspoon sugar
2 teaspoons of kosher salt
1 1/2 cup of warm water
2 tablespoons and 2 teaspoons olive oil

To make it:
Combine the flour, sugar, salt, and two tablespoons of olive oil in a large bowl. Add the yeast to the warm water and let it sit for a minute or two, then add to the mixture. Mix until the dough comes together in a solid ball. If the dough is too dry add more water, a tablespoon at a time. Place the dough on a lightly floured surface and knead into a ball. Grease the bowl with the remaining two teaspoons of olive oil and place the dough back in it. Cover the bowl with plastic wrap or a clean dish towel and let it sit for an hour or until the dough doubles in size. 

Spread ricotta on dough and arrange nectarine slices. Sprinkle with parmesan and bake pizza at 450 degrees until the edges are golden brown. Once out of the oven top with fresh basil and balsamic reduction. 

I cannot wait to make this pizza again. It was just as good hot out of the oven as it was cold the next day. One thing I might change would be to substitute the basil for arugula, but that is purely a personal preference. 

Thanks for reading and enjoy your weekend!


  1. looks so yummy!

  2. Oh my I can't wait for nectarine season this looks divine!!!

  3. this looks so yummy i will definitely be trying it!!

    xo mk


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