This Nectarine Pizza with Arugula & Fresh Mozzarella might sounds a little crazy, but it really is next-level delicious. It’s a savory dish that makes the best of summer stone fruit.

You’ll have to forgive for my love of nectarines.

I just can’t stop!

Ever since I was a little girl, my favorite summertime fruit has been the bright, sweet, juicy nectarines that are so prominent in our state. I love walking into my local grocery stores to see the overflowing bins and baskets full of nectarines and other stone fruit.

Coupled with knowing they probably only made about a 50 mile radius trek to get there is even better!

Sweet & Savory…

At first glance, you’d think this was a “dessert” type of pizza, but don’t let the optics fool you. Without a doubt, the addition of the arugula and the salty components of the cheeses create a wonderfully rustic masterpiece with the perfect twist of sweet and savory.

When I purchased the nectarines, I made sure they were fairly firm. I wanted a nice, sturdy fruit profile so the heat of the oven (500 degrees!) didn’t break down the slices too much.

If you’re not a fan of nectarines, then try substituting them with peaches!

Let’s make a Nectarine Pizza:

Fresh mozzarella is the base of this fruity pie!

I made my own pizza crust (recipe below), but feel free to use a store-bought dough if you are pressed for time or just not into that sort of thing. This particular dough recipe is reasonably easy to prepare and can sometimes make a big difference.  

Now that the cheese has been added, follow by placing thin slices of all those beautiful nectarines.

Then, top with a light dusting of shredded Parmesan.

At this point, you’re ready to toss the pizza in the oven and bake at 500 degrees for 12-15 minutes.

Now that the pizza is finally baked, top with chopped arugula.

Lastly, drizzle with a balsamic reduction glaze.

Now, grab a slice of that warm Nectarine Pizza, and dig in!

Since nectarines and other stone fruit are only available for a few months during the summer, you should make this while you can. Serve the Nectarine Pizza with a chilled glass of California rose.

Nectarine Pizza with Arugula & Fresh Mozzarella

Susan the CA Grown Mom

This Nectarine Pizza with Arugula & Fresh Mozzarella might sounds a little crazy, but it really is next-level delicious.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 340 kcal

Ingredients

  

1x2x3x

For the Pizza

• 1 ball fresh mozzarella
• 1 nectarine
• 1/4 cup Parmesan shredded
• 1/4 cup arugula
• 1/4 cup balsamic vinegar

For the Dough

• 3 3/4 cup all purpose flour
• 2 teaspoons kosher salt
• 1 2/3 cups lukewarm water
• 2 teaspoons sugar
• 2 teaspoons active-dry yeast
• 2 teaspoons olive oil

Instructions

 

• Preheat oven to 500 degrees F
• To make the dough, place the flours and salt in a stand mixer fitted with a dough hook. 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, about 10 minutes.
• Divide the dough into four equal balls. Line a cookie sheet with parchment paper. (Be sure to oil the parchment paper.) Place the balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.
• 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 and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion.
• Top the pizza dough with sliced fresh mozzarella
• Slice the nectarine and top the cheese
• Dust with shredded parmesan
• Bake at 500 for 12-15 minutes or until edges have browned and cheese is bubbly
• While pizza is baking prepare the balsamic reduction. Pour the balsamic into a small saucepan and bring to a bubble. Let simmer for about 10 minutes. Allow to slightly cool
• Remove the pizza from the oven and transfer to a wood board. Top with chopped arugula
• Drizzle with the balsamic reduction

Notes

You can swap in fresh peaches too!

Nutrition

Calories: 340kcalCarbohydrates: 50gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 814mgPotassium: 129mgFiber: 2gSugar: 4gVitamin A: 289IUVitamin C: 1mgCalcium: 193mgIron: 3mg

Keyword nectarine, pizza

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Nectarine Pizza recipe inspired by this one from Alexandra Cooks

Love stone fruit? This recipe for Grilled Nectarines with Mascarpone should be on your list of desserts to try!

This grilled nectarines recipe is easily a California favorite. The sweet, tart, creamy, crunchy combination and the juicy grilled fruit is truly delicious.

A Simple Summer Stone Fruit and Burrata Salad you’ve got to try!

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