Recipe: Nectarine Pizza with Basil and Reduced Balsamic

Ingredients

to taste olive oil for greasing
to taste cheese (fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, etc.)
1 nectarine, sliced thinly
to taste shavings of fresh Parmigiano Reggiano
to taste fresh basil

Make the dough by mixing flours and salt in a stand mixer, then combine water, sugar, and yeast in a bowl and let it sit until bubbly.
Add olive oil to the yeast mixture and gradually mix it into the flour, kneading until smooth.
Divide the dough into four balls and let them rise in a warm spot for about two hours until doubled in size.
Roll out one ball of dough on a floured surface until thin, letting it rest if it's too difficult to work with.
For the reduced balsamic, simmer balsamic vinegar in a pan over medium-high heat until it thickens, being careful not to burn it.
Preheat the oven to 500ºF and prepare a baking sheet with parchment or olive oil.
Place the rolled-out dough on the baking sheet, drizzle with olive oil, and spread cheese over it.
Top with sliced nectarines and sprinkle with Parmigiano Reggiano.
Bake for about 10 minutes until the crust is brown and cheese is melting.
Remove from the oven and garnish with fresh basil and drizzle with reduced balsamic before slicing and serving.

Servings

4 pizzas

Calories

250

Total fat

Total carbohydrates

30g

Total protein

10g

Sodium

200mg

Cholesterol

20mg