This is a bold statement to make, but I think I’ve decided that a perfectly-ripened white nectarine might be the best fruit in the world. At the end of each summer, I cry real tears at the thought of having to wait another year for them to be in season again.
The other day my mom and I were sitting in her kitchen, staring at the last of her white nectarines from Costco. Nectarine season is winding down, and we wanted to create a recipe that would give us sufficient closure until next summer’s fruit season begins again…
And BAM. It came to us out of nowhere, like those little nectarines were speaking right to us. Why not combine two of the most delicious things in this world? Cheesy, creamy pizza with sweet nectarines straight from heaven….
And just like that, this baby was born—Nectarine, Brie and Bacon Pizza—cause why not?
This pizza is like WOW. The Brie cheese gives it a rich and creamy flavor and then you get a bite of sweet fruit, stumble across a bit of bacon, and your taste buds can’t even keep up with all the flavors. In a good way, of course. 🙂
Get creative with this pizza. If you don’t have white nectarines on hand, try swapping them with another type of nectarine, peach, even pear or plum. This is a great way to use up your last few pieces of summer fruit before the leaves start to change and all-things-pumpkin start creeping into your kitchen. (I won’t be mad about that though – it’ll help distract me from missing my sweet nectarines).
In the meantime, whip up this pizza for dinner tonight…it’s a real treat!
- 2 Tbsp. dry yeast
- 2 Tbsp. honey
- 1 1/2 cups warm water
- 4 Tbsp. extra-virign olive oil
- 4 to 4 1/2 cups all-purpose flour
- 2 tsp. kosher salt
- Cornmeal for sprinkling
- 1-2 Tbsp. extra-virgin olive oil
- 10 oz. Brie cheese (see notes)
- 1 lb. Bacon, cooked and cut into small pieces
- 3-4 white nectarines, sliced (see notes)
- Balsamic vinegar for drizzling (to taste)
- Fresh basil (to taste)
- Combine the yeast, honey and warm water in a standing mixing bowl. Let sit for about five minutes until the yeast begins to bubble.
- Add the oil, 4 cups of flour and salt. Blend on low using a dough hook.
- Increase the speed and knead for 8-10 minutes. Add more flour as needed if the dough is sticking to the sides of the bowl. (It should stick to bottom of bowl but pull away from sides.)
- Cover the bowl and let rise for 30-40 minutes.
- Preheat the oven to 425 degrees. If you're using a pizza stone, place it in the oven to heat.
- Divide the dough in half and roll each portion out onto a floured surface (should be a 10-12'' circle). Brush the olive oil on.
- Cut the Brie cheese into 1-inch long, thin strips and place around the pizza until covered. Add the sliced nectarines and cooked bacon bits.
- Bake each pizza for about 20 minutes, until the crust is crisp and browned.
- Sprinkle with fresh basil, drizzle with balsamic vinegar and serve!
*You can keep the rind on the cheese or take it off, depending on preference. We kept it on because we like the stronger taste, but feel free to cut it off!
*You can use any type of nectarine or peach if you don't have white nectarines on hand!
This pizza looks absolutely delightful. And now my pepperoni pizza Im eating for lunch doesn’t seem too appetizing.
Thanks Yaya! Make it for dinner tonight and then save the leftovers for your lunch tomorrow. 😉 Beats pepperoni anytime.