Nectarine Arugula Pizza

CA GROWN Blog

Discover. Learn. Connect.

Nectarine Arugula Pizza

July 6, 2016
CA Grown Mom

Susan Phillips

Read Bio »
Eat the Season!
Sign Up For Weekly Recipes
Eat the Season!
Sign Up For Weekly Recipes

Nectarine Arugula Pizza

Nectarine Arugula Pizza Recipe! So good :)

You’ll have to forgive me and 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 harvest that is so prominent in our state. I love walking into my local grocery stores to see overflowing bins and baskets full of these and other stone fruit.  Plus knowing they probably only made about a 50 mile radius trek to get there is even better!

 

Nectarine Arugula Pizza Recipe! So good :)

At first glance, you’d think this was a “dessert” type pizza but don’t let the optics fool you.  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.

If you are more of a peach fan, I’m sure you could substitute the nectarines.  I just prefer the smoothness of a nectarine as opposed to the fuzzy exterior of a peach.  

 

Nectarine Arugula Pizza Recipe! So good :)

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

 

Nectarine Arugula Pizza Recipe! So good :)

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.  

Fresh mozzarella is the base of this fruity pie!

 

Nectarine Arugula Pizza Recipe! So good :)

Followed by thin slices of all those beautiful nectarines

 

Nectarine Arugula Pizza Recipe! So good :)

Topped with a light dusting of shredded parmesan 

 

Nectarine Arugula Pizza Recipe! So good :)

Toss in the oven and bake at 500 for 12-15 minutes 

 

Nectarine Arugula Pizza Recipe! So good :)

Top with chopped arugula

 

Nectarine Arugula Pizza Recipe! So good :)

And drizzle with a balsamic reduction glaze

 

Nectarine Arugula Pizza Recipe! So good :)

Holy yum!  I could eat the whole thing…..

*ahem*  I may have….

 

DSNectarine Arugula Pizza Recipe! So good :)C_0448

DSC_0435

Why don’t you make one before you can’t!  Nectarines and other stone fruit are only available for a few months this summer.  

Don’t miss out!

Nectarine Arugula Pizza
Write a review
Print
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
Instructions
  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 /

New Member Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Download Pdf Form

Licensing Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Certification Mark Licensing Agreement Service Mark Compliance agreement