Nectarine, Basil, and Chèvre Pizza with Balsamic Reduction
The moment I saw a picture for this pizza on Pinterest, I knew I would love it. Why you ask? How much time do you have?
1. I heart am obsessed with balsamic. See how much here.
2. I also am obsessed with chèvre – or goat cheese for those of us who are less-refined. And yes, I’m lumping myself in that category. I only write chèvre for the purpose of this blog. I am not classy enough to actually call it that.
3. The combination of chèvre and fruit tastes downright sinful.
4. Basil is my newest addiction. My lovely sister-in-law recently got me hooked on adding piles of torn basil to salads. Yummy!
5. What’s not to love about pizza?
Hubby is on another boys-only fly-in fishing trip up North. He went on one last year (you can read about my adventures last time here and here). And so I make all the best food while he’s gone.
KIDDING.
When I showed him this recipe and told him I was thinking of making it, he said it looks “weird”. That was his reaction. So I thought, “Fine. I’ll make it for myself and get to enjoy it without having to share.” Which is exactly what I did.
I used a fig chèvre, but feel free to switch up the cheese. Not a huge goat cheese fan? No problem – try ricotta, blue cheese, or Boursin. Whatever floats your boat. ;) I guarantee it will still be delicious.
Recipe lightly adapted from alexandra’s kitchen.
- ¼ cup balsamic vinegar
- ¼ recipe Jamie Oliver’s pizza dough: http://www.gourmethousewife.com/2011/09/jamie-olivers-pizza-dough/
- olive oil for greasing
- ½ cup (approx.) chèvre (or fresh ricotta, buffalo mozzarella, Boursin, mascarpone – whatever you like)
- 1 nectarine, thinly sliced
- ⅓ cup shaved fresh Parmesan
- fresh basil (approx. 20 leaves)
- Place balsamic in a small pot on medium-high. Let simmer until reduced and noticeably thick. Remove from heat and let cool. Sauce will continue to thicken as it sits.
- Preheat oven to 500°F. Grease a pizza pan with olive oil or dust with cornmeal.
- On a floured surface, roll out your dough. Transfer to prepared pan.
- Rub dough with enough olive oil to coat the surface evenly.
- Crumble/spread chèvre over dough. Top with nectarines and Parmesan.
- Bake in preheated oven for 10 minutes, or until the crust is slightly brown and the cheese is melting.
- Remove from the oven and sprinkle with fresh basil. Drizzle with the reduced balsamic. Slice and serve warm.
