Nectarine Arugula Pizza


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Nectarine Arugula Pizza

July 6, 2016
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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!


Sliced Nectarine Arugula Pizza

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.


Sliced Nectarines

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!


Mozzarella cheese placed over pizza dough

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.  


Thin slices of nectarines topped over the cheese

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


Dust the pizza was shredded parmesan cheese

Then, top with a light dusting of shredded parmesan.


Baked pizza

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


Baked pizza topped with chopped arugula

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


Finish topping the pizza with a balsamic reduction glaze

Lastly, drizzle with a balsamic reduction glaze.


Sliced Nectarine Arugula Pizza


Slices of Nectarine Arugula Pizza

Person holding a slice of Nectarine Arugula Pizza

Since nectarines and other stone fruit are only available for a few months during the summer, you should make this while you can!

Nectarine Arugula Pizza
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For Pizza
  1. 1 ball fresh mozzarella
  2. 1 nectarine
  3. 1/4 cup shredded parmesan
  4. Handful of arugula
  5. 1/4 cup balsamic vinegar
For dough
  1. 3 3/4 cup all purpose flour
  2. 2 teaspoons kosher salt
  3. 1 2/3 cups lukewarm water
  4. 2 teaspoons sugar
  5. 2 teaspoons active-dry yeast
  6. 2 teaspoons olive oil
  1. Preheat oven to 500 degrees
  2. 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.
  3. 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.
  4. 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.
  5. Top the pizza dough with sliced fresh mozzarella
  6. Slice the nectarine and top the cheese
  7. Dust with shredded parmesan
  8. Bake at 500 for 12-15 minutes or until edges have browned and cheese is bubbly
  9. 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
  10. Remove the pizza from the oven and transfer to a wood board. Top with chopped arugula
  11. Drizzle with the balsamic reduction
Adapted from Inspiration
Adapted from Inspiration
California Grown

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