Description
This toasted walnut pesto and caramelized nectarine pizza combines sweet and savory elements with bold flavors and an artisanal flair. Featuring a crispy pizza crust topped with nutty walnut pesto, juicy caramelized nectarines, creamy mozzarella and goat cheese, all finished with a spicy balsamic reduction, this summer-inspired pizza is perfect for sharing and impressing guests.
Ingredients
Scale
Walnut Pesto
- 1/2 cup toasted walnuts
- 1 cup fresh basil leaves
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Pizza
- 1 prepared pizza dough (homemade or store-bought)
- 2 nectarines, pitted and sliced
- 1 tablespoon butter
- 1 teaspoon brown sugar
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled goat cheese or feta
- Olive oil for brushing
Spicy Balsamic Drizzle
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to get it hot for baking.
- Prepare Walnut Pesto: In a food processor, combine toasted walnuts, fresh basil leaves, garlic clove, grated Parmesan cheese, olive oil, salt, and pepper. Blend until smooth and set aside.
- Caramelize Nectarines: Melt butter in a skillet over medium heat. Add nectarine slices and brown sugar, cooking for 3 to 5 minutes while flipping halfway through, until the nectarines are caramelized and softened. Remove from heat.
- Assemble Pizza: Roll out the pizza dough on a floured surface to your desired shape and thickness. Transfer it onto a piece of parchment paper. Lightly brush the dough with olive oil, then evenly spread the walnut pesto on top. Layer with shredded mozzarella, caramelized nectarines, and crumbled goat cheese.
- Bake Pizza: Carefully transfer the pizza on parchment onto the preheated pizza stone or baking sheet. Bake for 10 to 12 minutes or until the crust is golden brown and the cheese is bubbling.
- Make Spicy Balsamic Drizzle: While the pizza bakes, combine balsamic vinegar, honey, and red pepper flakes in a small saucepan. Simmer for 5 to 6 minutes until the mixture thickens into a syrupy glaze.
- Serve: Remove the pizza from the oven and drizzle the spicy balsamic reduction over the hot pizza just before serving. Optionally garnish with fresh arugula or basil for added freshness.
Notes
- For extra freshness, add arugula or fresh basil after baking.
- If nectarines aren’t available, peaches make a great substitute.
- For a quicker version, use store-bought pesto and skip the balsamic reduction by using bottled balsamic glaze with a pinch of chili flakes.
