| Prep: 15 mins | Cook: 12 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 6g | 35g |
| sugars | fibre | protein | salt |
| 5g | 2g | 14g | 1.2g |
There are a myriad of reasons why I love this Nectarine and Prosciutto Pizza, but let’s start with the most obvious: the harmony of flavors. The combination of sweet, juicy nectarines with the salty, savory prosciutto creates an unforgettable taste experience that satisfies every corner of the palate. This isn’t just another pizza; it’s an elevated dish that showcases what can happen when fresh, seasonal produce meets Italian culinary traditions.
A West Coast Classic
Being a California native, my culinary style has always been deeply influenced by the fresh, vibrant produce we are so blessed to have access to here. The nectarines used in this recipe are at their peak during late summer, making them an ideal fruit to use. They add a natural sweetness that perfectly complements the saltiness of the prosciutto, while the creamy ricotta and shredded mozzarella create a rich, gooey base that’s hard to resist. A drizzle of balsamic glaze finishes it all off with a tangy twist, bringing everything together beautifully.
Health Benefits
Beyond the explosion of flavors, this Nectarine and Prosciutto Pizza also offers several health benefits. Nectarines are a fantastic source of vitamins A and C, and their antioxidant properties are known to promote healthy skin and boost the immune system. Prosciutto, when consumed in moderation, provides protein and essential amino acids. Fresh basil not only adds to the aroma but is packed with Vitamin K. Even the ricotta cheese has its perks; it’s a good source of calcium and protein. The optional red pepper flakes can also help in revving up your metabolism if you enjoy a bit of heat.
Perfect Pairings
This pizza can easily stand alone but is also wonderful as part of a more extensive meal. Consider pairing it with a light, crisp arugula salad tossed in lemon vinaigrette to enhance the freshness of the flavors. Or perhaps a chilled glass of Sauvignon Blanc from California wine country to elevate your dining experience further.
If you love this recipe, you might also find joy in trying out similar dishes like peach and burrata salad or prosciutto-wrapped melon appetizers. Each offers that same sweet and salty dynamic that makes the Nectarine and Prosciutto Pizza so special.
Whether you’re looking to impress guests at a summer gathering or simply want to treat yourself to something extraordinary on a weeknight, this pizza is a fantastic choice. Enjoy!
What You’ll Need
- 1 lb pizza dough
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 3 medium nectarines, thinly sliced
- 6 slices prosciutto, torn into pieces
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Method
Step One
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Step Two
On a lightly floured surface, roll out the pizza dough to your desired thickness.
Step Three
Transfer the rolled-out dough onto a sheet of parchment paper.
Step Four
Drizzle 1 tablespoon of olive oil over the dough and spread it evenly with a brush or your fingers.
Step Five
Spread the ricotta cheese evenly over the dough, leaving about a 1-inch border for the crust.
Step Six
Sprinkle the shredded mozzarella cheese over the ricotta.
Step Seven
Arrange the thinly sliced nectarines evenly over the cheese layer.
Step Eight
Distribute the torn pieces of prosciutto over the nectarines.
Step Nine
Sprinkle chopped fresh basil leaves over the top, and add red pepper flakes if using. Season with salt and pepper to taste.
Step Ten
Carefully lift the parchment paper with the prepared pizza and place it on the preheated pizza stone or baking sheet in the oven.
Step Eleven
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
Step Twelve
Remove the pizza from the oven and drizzle with the remaining 1 tablespoon of olive oil and the balsamic glaze.
Step Thirteen
Let the pizza cool for a few minutes, then slice and serve immediately. Enjoy!
