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Nectarine, Basil & Balsamic Pizza

September 8, 2011

by Elizabeth

Last Labor Day weekend, Emily and I had one of the most epic co-blogger visits of all time. Our hilarity-filled weekend was topped off by a pizza party complete with four different pizzas and a (not broken after all) food processor disaster. While our fun-filled kitchen antics produced quite the delicious dinner, this Nectarine Pizza stole the show. Sadly we couldn’t celebrate the long weekend together this year (what, you can’t drive from NYC to Dallas in 4 hours?) – but I decided it was time for Nectarine Pizza to make its glorious, late-summer comeback. And this time I was sadly not having too much fun to remember to blog, so enjoy dear readers!

Nectarine Pizza, adapted from Alexandra’s Kitchen

1/4 ball of dough from Thin Crust Dough recipe
Olive oil, for brushing dough
1/4 cup Garlic-Herb Boursin (I used the new spreadable kind) – alternately use Herbed Goat Cheese or plain Goat Cheese mixed with Ricotta
2 ounces mozzarella, shredded
1 nectarine, sliced thin
1 tablespoon Parmesan cheese, very finely grated
1 tablespoon fresh basil, chopped
1 tablespoon Balsamic Vinegar
Fine Sea Salt, for finishing

Preheat oven to 475˙, with pizza stone or upside down cookie sheet inside.

Stretch dough very thin to form a 10 – 12 inch round. If dough doesn’t stretch easily, cover with a towel and let it rest for 10 more minutes. Place dough on floured pizza peel, or on a piece of parchment paper. Brush dough with a little olive oil, then spread Boursin all over, leaving a thin “crust”. Sprinkle mozzarella over the Boursin, then top with nectarine slices and finish with Parmesan.

Slide pizza onto stone and bake for 8 – 10 minutes. The crust should be golden brown and the Parmesan on top should be crispy. Remove from oven and sprinkle with basil and a touch of sea salt. Drizzle balsamic over entire pizza and serve.

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