Fresh Nectarine Gorgonzola Pizza

Who doesn’t love a good pizza? I know I do….Pizza is probably one of my weaknesses other than hot salty french fries with ketchup…..(((((sigh))))  The good thing about pizza is that it doesn’t have to be a greasy, unhealthy, feeling guilty after eating meal. You can make your own dough and add just about any type of toppings you choose and have a delicious homemade meal. For this particular pizza I added fresh nectarines, gorgonzola and red onions. Once baked I drizzled it with (my fave) balsamic reduction adding a little tang to all of the sweetness. Now days you can find fresh pizza dough at almost any grocery store or market but I like to make my own so that I can control what is in it (plus it’s FUN to make!) We ate this along with a nice big green salad and a refreshing glass of chardonnay. It was sooooo good and also a very light meal :)

 For the Pizza:( adapted from Alexandraskitchen)

olive oil for greasing

Fresh Pizza dough (I made my own whole wheat dough and added a little honey for sweetness)

cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like ( I used ricotta and a sprinkle of gorganzola )

1 nectarine, sliced thinly, (not paper thin)

Thinly sliced red onion

1 clove of garlic very thinly sliced

shavings of fresh Parmigianno Reggiano

fresh basil (or parsley for decoration)

For the Balsamic Reduction:

1/2 cup balsamic vinegar

1. 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.


1. Preheat the oven to 425ºF. Line a sheet pan 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 sliced nectarines,red onions and sliced garlic  on top of the cheese. Sprinkle with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 15 minutes or until the crust is slightly brown and the cheese is melting.

3. Remove from the oven and sprinkle with fresh basil or parsley. Drizzle with the reduced balsamic. Slice and serve. Yum.

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

7 Responses “Fresh Nectarine Gorgonzola Pizza”

  1. Abercrombie February 9, 2012 1:05 am #

    It looks so delicious

  2. merper156 February 10, 2012 1:46 am #

    I like this content, good food

  3. simplylovefood February 10, 2012 11:40 am #

    Thank you !

  4. Jeri @ February 11, 2012 5:52 pm #

    Whoa! This looks seriously good! I’m going to give this a try after getting everything I need to make it. Who says pizza can’t be healthy??

  5. Lannie February 12, 2012 12:06 am #

    what a great and light choice of toppings. beautiful pictures.

  6. kristangrotton February 14, 2012 1:10 pm #

    Wow that looks amazing! I never would have thought to add nectarine and stuff like that. These days it’s all about the meat and cheese and grease. You’ve just opened up a whole new world of pizza for me!

  7. Hollister February 15, 2012 7:31 pm #

    Fresh Pizza,I like it!

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