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Nectarine Arugula Pizza
Nectarine Arugula Pizza
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 nectarine’s 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!
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.
Since nectarines and other stone fruit are only available for a few months during the summer, you should make this while you can!
- 1 ball fresh mozzarella
- 1 nectarine
- 1/4 cup shredded parmesan
- Handful of arugula
- 1/4 cup balsamic vinegar
- 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
- Preheat oven to 500 degrees
- 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