Nectarine Pizza with Fresh Basil and Reduced Balsamic

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I ate this complete pizza tonight. All of it. By myself. Not one helping remains for me for my breakfast tomorrow. I tried to chorus. No cube. So, if you're relieve in summer-bathing-suit average, avert your eyes.

This combination is so acceptable. I anticipate the freehand, a pie hailing from Paso Robles where the earnest soul who introduced me to this creation had just vacationed, titled for peaches, but nectarines are a delicately unreal. I've utilised an herbed stooge cheese here with both Parmigiano Reggiano but I guess several unfermented ricotta or buffalo mozzarella or mascarpone or all figure would be a fastidious batsman (or gain?) for the stooge cheeseflower. The Parmigiano, I cerebrate, is a moldiness.

Overbold theologist or many sprigs of arugula wet on the just-baked pizza is key. It needs that hit of healthiness as comfortably as that witticism from the reduced oleoresin. Yum yum yum yum yum. Vindicatory don't scathe your oleoresin. I did. Twice. Oiy. It's truly disagreeable. Really try not to do that.

Gosh, I don't know what added to say. This is luscious and aestival and fun, and I guess you should puddle it.

Nectarine Pizza with Fresh Basil and Reduced Balsamic

prep 170 minscook 10 minstotal 180 mins

Ingredients

• pizza dough (recipe below)
• Toppings For 1 pizza:
• olive oil for greasing
• cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like
• 1 nectarine, sliced thinly, (not paper thin)
• shavings of fresh Parmigianno Reggiano
• fresh basil

Reduced balsamic:

• 1/2 cup balsamic vinegar
• Place balsamic in a small sauté pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it’s ruined. There’s no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as it’s cooling. Remove from heat.
• Pizza Dough
• Adapted from Todd English’s The Figs TableMakes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)
• ¼ cup whole wheat flour
• 3½ cups all-purpose flour, plus additional for rolling
• 2 teaspoons kosher salt
• 1 2/3 cups lukewarm water
• 2 teaspoons sugar
• 2 teaspoons active-dry yeast
• 2 teaspoons olive oil

Instructions

1. Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand. I have not had luck making this in the food processor — the engine starts smoking after about five minutes.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.
2. Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.Note: This dough freezes beautifully. After the initial rise, punch down the dough, wrap it in plastic and place in a Ziplock bag. Freeze for several months. When ready to use, let sit at room temperature for about an hour, then proceed with rolling/topping/baking.
3. To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, 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.

Baking:

1. Preheat the oven to 500ºF. 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.
2. Cover the dough with a layer of cheese — mozzarella, goat cheese, ricotta mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches 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 or until the crust is slightly brown and the cheese is melting.
3. Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.

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