Nectarine Pizza

The strong balsamic flavor is a good counterpoint to the sweetness of toasted nectarines.

Yield: 1 12-inch pizza


  • 1/2 cup balsamic vinegar
  • Pizza dough
  • Olive oil
  • 1 - 1 1/2 cups ricotta cheese
  • 2 nectarines, thinly sliced
  • 1 cup shredded Parmesan
  • Fresh basil


  1. To reduce the vinegar, place it in a small pan over medium-low heat.  Let it simmer until it is reduced and begins to thicken.  Do not let it burn.  Remove from the heat and set aside.
  2. Roll the dough out into a 12-inch thin-crust pizza.  Drizzle with some olive oil and spread with your fingers to coat.
  3. Bake the pizza crust at 425°F for 7-8 minutes.  Remove from the oven.
  4. Spread a layer of ricotta cheese over the pizza.  Top with a layer of sliced nectarines, and then sprinkle with Parmesan cheese.
  5. Bake at 425°F for 12-13 minutes, until the crust is starting to brown and the cheese is melting.
  6. Remove from the oven, top with fresh basil, drizzle with the reduced balsamic vinegar, and serve warm.
Adapted from Alexandra Cooks.