I made this pizza last week and I can safely say that it was one of my more successful cooking endeavours, I definitely ate the whole thing in one go. Putting nectarines on a pizza might sound odd but it is just a more grown-up version of the Hawaiian classic and this one is sure to be a bigger show stopper if you serve it at a dinner party. So, how do you make this delicious thing? [note: the pizza recipe makes 4 medium sized pizzas but you can freeze the dough]
You will need:*
- 440g (approx) brown flour
- Some Lukewarm water
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons active-dry yeast
- 2 teaspoons olive-oil
- 2 nectarines
- Goat’s cheese
- Cheddar cheese
- Balsamic vinegar
- Basil (dry or fresh)
1. First you have to prep the pizza dough, this will take about two hours. Combine the active-dry yeast and sugar in a small bowl with lukewarm water and leave it for 5 minutes or until it bubbles. Then add the olive oil and stir.
2. Whilst waiting for this mixture to bubble, combine the flour and salt in a large mixing bowl. When the yeast mixture is ready pour this in with the flour/salt and slowly add lukewarm water and knead until it is a sticky but cohesive consistency. Once this is done, divide into four balls and place in a warm place (like an airing cupboard) for two hours.
3. [two hours later] Now you have the dough ready it’s time to assemble the pizza. Use flour to roll out the dough onto a baking tray making sure the edges are a little thicker to allow for a crust. Then layer up the dough with the cheddar cheese, goats cheese and nectarines. Once you are happy that you have enough toppings place the pizza in a 200ºc oven for 10-15 minutes or until the crust is a nice golden brown.
4. While the pizza is in the oven you can chop fresh basil and reduce the balsamic vinegar. Just place a decent amount in a saucepan and let it simmer until it becomes thick and shiny. But do not let it burn, as this will make your entire kitchen smell of vinegar. Trust me.
5. When the pizza is ready, remove it from the oven and cover it will basil and your balsamic vinegar reduction. Then eat!
*I have tried to give you measurements here, but my approach to cooking is very much to just use your own judgement. This of course gets easier to do each and every time you cook.