Toasted Walnut Pesto and Caramelized Nectarine Pizza
Ingredients
Pizza Dough
-
1½
cups
flour
-
½
cup
warm water
-
1½
teaspoons
active dry yeast
-
1
tablespoon
honey
-
¼
teaspoon
salt
-
1
tablespoon
olive oil
Toasted Walnut Pesto
-
⅓
cup
raw walnuts
-
2
cups
fresh basil
-
½
cup
grated parmesan
-
⅓
cup
olive oil
-
to taste
none
pepper
Pizza Toppings
-
1
tablespoon
butter
-
2
pieces
nectarines, sliced thin
-
2
teaspoons
coconut sugar or honey
-
8
ounces
fontina cheese, shredded
-
½
cup
oil packed sun-dried tomatoes, drained
-
6
ounces
crumbled gorgonzola or blue cheese
-
2
pieces
jalapeños, sliced (optional)
Spicy Balsamic Drizzle
-
1
cup
balsamic vinegar
-
2
tablespoons
coconut sugar or honey
-
1
tablespoon
sambal oelek
Instructions
- Combine warm water, yeast, and honey in a bowl and let sit until foamy.
- Mix in flour and olive oil to form a sticky dough, then knead until smooth.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for about 1½ hours.
- Toast walnuts in a skillet over medium-low heat until fragrant, then cool.
- In a food processor, blend toasted walnuts, basil, and parmesan, then drizzle in olive oil and season with pepper.
- In a skillet, melt butter and caramelize sliced nectarines with coconut sugar or honey.
- Preheat grill and roll out pizza dough, then grill for 2-3 minutes on each side.
- Spread pesto on grilled dough, top with fontina cheese, sun-dried tomatoes, and caramelized nectarines.
- Sprinkle with gorgonzola and jalapeños if desired, then bake in a preheated oven until cheese is melted.
- For the drizzle, simmer balsamic vinegar, coconut sugar, and sambal oelek until thickened.
- Serve the pizza with the spicy balsamic drizzle.
Nutrition Facts (estimated)
Servings
4
Calories
1108
Total fat
70g
Total carbohydrates
90g
Total protein
30g
Sodium
800mg
Cholesterol
50mg
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