Traditional pizza is a perfect recipe, but integrating seasonal ingredients and diverse flavors into the mix gives the tried-and-true favorite more character. In this nectarine pizza with walnut pesto, tones of sweet, spice, and bitter come together seamlessly. The resulting pie is as much of a feast for the eyes as it is for the taste buds.
Nectarines and peaches are almost genetically identical, but their main difference is their skin: peaches have a fuzzy coating whereas nectarines are smooth. Nectarines are low in calories – just 44 calories per 100-gram serving – and are full of fiber, beta-carotene, vitamin C, and lutein. Nectarines are in season from May to September.
What I love most about stone fruits like nectarines is that they pair extraordinarily well with blue cheese. I am normally not a huge fan of blue cheese, but when it is prepared with a stone fruit and then baked, it suddenly becomes my favorite cheese. I love the way the two balance each other – the sweetness of the fruit cuts the bitterness of the blue cheese, and the blue cheese shepherds the fruit into savory territory. Match made in heaven!
This pizza recipe also features a rich walnut pesto that offers a dose of healthy fats (hello, walnuts and olive oil!) as well as a fragrant herbal bouquet from the basil. And just when you think this pizza recipe couldn’t get any better, balsamic comes in out of nowhere and offers sharp vinegary notes and a complex sweetness that piques the palate further, leaving not a single taste bud forgotten.