I try not to exaggerate but this pizza was SO phenomenal, if you’re going to make something from my blog, make this pizza.
I love all the variations you can have with pizza, there is the sauce (red/white/none), the crust, all the varieties of cheese, baked toppings, and toppings added after it’s baked. One of our favorites is jalapeno popper pizza with cream cheese, jalapenos, crumbled bacon, topped with monterey jack or pepper jack cheese. Real healthy. When Nolan is out of town though, I like to try new recipes that I know he wouldn’t like (mushrooms) or vegetarian dishes (Mediterranean Baked Sweet Potatoes). He isn’t a picky eater; he eats about 99% of the things I make, but I know that a nectarine pizza wouldn’t satisfy him all night. So this week, I followed my own advice and made this pizza recipe from Alexandra’s Kitchen with a few modifications.
- Trader Joe’s garlic and herb fresh pizza dough
- 2 White nectarines (Don’t they look like radishes?)
- 5 Oz. Goat cheese
- Fresh parmesan
- ¼ cup reduced balsamic vinegar
- Fresh basil (from my garden)
- Trader Joe’s fresh pizza dough is great! It doesn’t last long, so make sure to check the date on the bag if you’re purchasing it in advance and use lots of flour when you roll it out.
- I found it was easier to crumble the goat cheese in my hands rather than trying to smear it on the crust.
- I would slice the nectarines in smaller pieces. When I would bite into one the whole thing slid off into my mouth.
- I’d try it without the fresh parmesan on top. The goat cheese was probably enough and I think the parm just added extra calories.
- I used a scissors to chop up the basil and sprinkled it over the top.
I ate almost half the pizza that night! I brought two big pieces for lunch the following day, and I’m happy to report that cold, 1-day old nectarine pizza is just as good.