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