Description
This delicious Toasted Walnut Pesto and Caramelized Nectarine Pizza offers a gourmet twist on summer pizza favorites by combining a rich, nutty walnut basil pesto with sweet, caramelized nectarines and fresh mozzarella, finished with a spicy balsamic drizzle and peppery arugula for a perfect balance of flavors and textures.
Ingredients
Scale
Walnut Pesto
- 1/2 cup toasted walnuts
- 2 cups packed fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Caramelized Nectarines
- 2 medium sliced ripe nectarines
- 1 tablespoon olive oil
- 1 tablespoon honey
Spicy Balsamic Drizzle
- 1/4 cup balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
Pizza
- 1 pound pizza dough
- 8 ounces fresh mozzarella slices
- 1 cup arugula
Instructions
- Preheat and prepare pesto: Preheat your oven to 475°F. In a food processor, combine the toasted walnuts, fresh basil, grated Parmesan, minced garlic, 1/3 cup olive oil, salt, and black pepper. Blend until smooth to create a flavorful walnut pesto sauce.
- Caramelize nectarines: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the nectarine slices and cook for 3 to 4 minutes until they soften. Drizzle in the honey and cook for another 2 minutes, allowing the nectarines to caramelize lightly, enhancing their sweetness.
- Make spicy balsamic reduction: In a small saucepan, simmer the balsamic vinegar with crushed red pepper flakes over medium heat for 3 to 4 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and set aside.
- Assemble the pizza: Stretch the pizza dough onto a baking sheet or preheated pizza stone to your preferred thickness. Spread the walnut pesto evenly over the dough surface. Top with fresh mozzarella slices, then arrange the caramelized nectarine slices on top.
- Bake: Place the assembled pizza in the oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Finish and serve: Once out of the oven, scatter arugula evenly over the pizza. Drizzle generously with the spicy balsamic reduction. Slice and serve immediately to enjoy the perfect balance of savory, sweet, and spicy flavors.
Notes
- For a crispier crust, preheat a pizza stone for at least 20 minutes before baking.
- Peaches can be substituted for nectarines depending on seasonal availability and preference.
