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Monday, August 13, 2012

Nectarine and Prosciutto Pizza

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My mom has been making plenty of trips to St. Louis this summer….not necessarily because she’d like to see her three children currently living there (although I’m sure this doesn’t hurt!), but because she’s wedding planner extraordinaire! Julia’s wedding is only a few short weeks away and she and my sister have been furiously putting their touch on what’s sure to be the wedding of the season! 

Much as I love my mom’s cooking, and having her cook for me, I try not to make her do too much of that while she’s in town…she needs to use those creative energies on wedding tasks! Last time she was here, I wasn’t up for cooking either but we didn’t feel like going out. Enter: pizza. It’s my go to meal when I don’t want to put a lot of time into dinner, especially since we usually have dough in our freezer and enough random ingredients to use as toppings.
This was one of the pizzas I made that night. We had everything on hand except the prosciutto (thanks mom!) and this came together quickly. So quickly that I forgot to add the balsamic vinegar after we grilled the pizza—oops! Even without that crucial ingredient, we still ate every last piece of this pizza!

One Year Ago: Southern Banana Pudding Cheesecake (Amazing!)
Two Years Ago: Whole Wheat Buttermilk Waffles with Blueberry Syrup

Nectarine and Prosciutto Pizza
from Eating Well

-1 lb pizza dough (we used this)
-3 tbsp basil pesto
-1/4 cup crumbled blue cheese
-3/4 cup shredded mozzarella cheese
-1/2 cup thinly sliced prosciutto (about 2 oz)
-1 large ripe nectarine
-1 tbsp aged balsamic vinegar
-1/4 tsp freshly ground pepper

1. Preheat grill to low. Roll out dough on a floured surface and then transfer to a baking sheet sprinkle with cornmeal. Slide the dough onto the grill and close the lid. Grill for 3-4 minutes, until lightly browned.
2. Flip the crust with a spatula and spread pesto over crust. Sprinkle cheeses on crust and top with prosciutto and fruit. Close the lid and grill until the cheese is melted and the bottom of the crust is browned (about 8 minutes).
3. Before serving, drizzle balsamic over pizza and season with pepper.