Saturday, May 14, 2005

Nectarine and Prosciutto Pizza

Nectarine and Prosciutto Pizza (Adapted from Eating Well)

3 ounces shredded provolone cheese
1 ounce crumbled blue cheese
cornmeal for dusting
about 1 pound prepared whole-wheat pizza dough (I used my favorite recipe)
3 tablespoons basil pesto
1/2 cup thinly sliced prosciutto
1 large ripe nectarine, pitted and thinly sliced
1 tablespoon aged balsamic vinegar
1/4 teaspoon freshly ground pepper

Preheat oven to 450 with a pizza stone placed on the lowest rack.

In a medium bowl, toss together provolone and blue cheese.

Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a rough 14" circle and transfer to the cornmeal-dusted peel.

Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3 minutes. Carefully remove from the oven and place the crust, uncooked side down, onto a cutting board. Quickly spread pesto over the crust, leaving about a 1/2" border. Scatter three-fourths of the cheese mixture on top. Arrange the prosciutto slices and fruit on top - sprinkle with the remaining cheese.

Slide pizza back onto the stone and continue to bake until the cheese melts and the bottom is golden, about 10 to 12 minutes. Drizzle balsamic over the top and season with pepper just before serving.

Makes about 4 to 6 servings.

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