by Caitlin Saniga
A word of advice: Don’t serve this to your meat-and-potatoes-loving boyfriend for dinner. He’s going to think it’s dessert. But that’s exactly why I love this pizza. It’s a little bit sweet, and it’s all mine!
- pizza dough
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- 20-30 basil leaves
- 2 nectarines, pitted and sliced into 1/2-inch crescents
- 2 small roma tomatoes, sliced into 1/2-inch crescents
- 2 ounces (or more!) fresh mozzarella cheese, cut into cubes
Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour.
While the dough is rising, whisk together the oil, honey, vinegar, garlic salt and pepper.
I served this with red coleslaw with grapes.
Preheat the oven to 450 degrees.
When the dough is ready, roll it out on a floured surface. Transfer the dough to a greased (or floured) baking sheet.
Brush the vinaigrette over the dough. Cover the top of the dough with basil leaves. Next, arrange the slices of nectarine and tomatoes over the basil. Place the chunks of mozzarella over the fruit, and sprinkle green onions on top.
Bake for 15-18 minutes, until the crust is golden brown and the cheese is melted and golden.
Makes a pizza big enough for 6 medium slices.
Recipe: Caitlin Saniga (recipe for red coleslaw with grapes)
Photos: Caitlin Saniga
*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.
Reblogged this on offthefrontporch and commented:
Today I passed a roadside stand selling boxes of mangos for $3. Last night, my roommate brought home perfectly ripe peaches to share, and apples are just beginning to make their fall debut. I love this part of the season and this recipe from the “So Hungry” blog looked too good not to share. Definitely on my to-do list this week.