This post, unlike my last post, is quite photogenic. Pretty, bright fruit will do that for you. It is also, unlike my last post, not at all intimidating. For it is cheater’s pizza. Gourmet fancy frou-frou cheater’s pizza, yes, but cheater’s pizza nonetheless.
It starts with thinly sliced nectarine:
|A tad unripe, but still fine for our purposes.|
Which you then lay prettily over pizza dough spread with goat cheese. Pizza dough you’ve lovingly made from scratch? Sure. More power to you. Of course that’s what I used. I totally did not buy a tube of Pillsbury pizza dough from Ralph’s and use that. Not at all.
Like I said. Cheater’s pizza.
|At least I made an effort with the placement.|
You then add a handful of cheese (parmesan) over the top and cook. Pull it out, slap on some crispy meat (we used pancetta we happened to have in the freezer) and fresh greens (basil, in this case), and voila! A sweet, cheesy flatbread-esque pizza. We finished it with a little balsamic vinegar which paired well with the sweetness of the fruit and the tartness of the goat cheese. Mmm.
|The whole kit and kaboodle.|
Nectarine and Prosciutto Pizza
From A Cozy Kitchen
As with any pizza, this is completely customizable to your preferences – white nectarine? Go for it. Flavored goat cheese? Give it a try. Vegetarian? Cut the crispy meat bits. I don’t like arugula, so we skipped that. The goat cheese spreading, I will say, is a lot trickier than they make it out to be – the Boy turned out to be a pro, so I left it to him (I think there was a lot of finger-use involved). Anyway, I love fruit on savory dishes, so have at this one!
1 12-ounce pizza dough
4 ounces of room temperature goat cheese
1 nectarine, sliced thinly
Handful of fresh Parmigianno Reggiano shavings
3 slices of proscuitto [We used pancetta]
Fresh basil and/or arugula
Preheat the oven and pizza stone to 400ºF. (See here on tips for buying an “inexpensive” pizza stone.)
Once your dough is finished resting, flour your surface once more. Roll the dough out using your hands (or rolling pin) until it is very thin, almost like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.
Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.
Spread the goat cheese on the dough, ensuring that you coat it on. Arrange one layer of sliced nectarines on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes-12 minutes or until the crust is slightly brown and the cheese is melting.
Remove from the oven and sprinkle with prosciutto, fresh basil or arugula. Slice and serve. Yum.