Sweet Nectarine Pizza

If you ask me, fruit pizza is one of the smartest desserts you can make.

This sweet and savory nectarine pizza brings together juicy summer fruit with creamy cheese on a crispy crust. The ripe nectarines add natural sweetness while fresh herbs give it an unexpected twist.

It starts with pizza dough brushed with olive oil and topped with ricotta or mascarpone cheese. Sliced nectarines go on next, followed by a drizzle of honey and a sprinkle of fresh thyme or basil.

It’s a simple recipe that feels fancy, perfect for summer entertaining or when you want something different for dessert.

What Kind of Nectarine Should I Use?

For nectarine pizza, you’ll want to pick nectarines that are ripe but still firm to the touch – they should give slightly when you press them but not be mushy. Yellow nectarines tend to be sweeter and work great for this recipe, while white nectarines offer a more floral flavor if you can find them. Avoid nectarines that are too soft or overripe, as they’ll release too much juice during baking and make your pizza soggy. If your nectarines are a bit underripe, that’s actually okay since the baking process will help soften them up and concentrate their flavors.

Options for Substitutions

This sweet and savory pizza is pretty forgiving when it comes to swaps:

• Whole wheat flour: If you don’t have whole wheat flour, just use all-purpose flour instead – bump it up to 4 cups total. The texture will be slightly different but still delicious.
• Active-dry yeast: Instant yeast works just as well – use the same amount and mix it directly with the dry ingredients without proofing first.
• Nectarine: Peaches are the obvious swap here, but you could also try thinly sliced pears, figs, or even apples for a different flavor profile.
• Cheese varieties: The beauty of this recipe is you can use whatever cheese you have on hand. Cream cheese, burrata, or even a mild feta work great. Just avoid anything too sharp that might overpower the fruit.
• Balsamic vinegar: Regular balsamic works fine, but if you want something milder, try a balsamic glaze or even a drizzle of honey mixed with a splash of red wine vinegar.
• Fresh basil: Arugula, fresh thyme, or even mint can work as substitutes, though each will give you a completely different flavor experience.

Watch Out for These Mistakes While Cooking

The biggest mistake when making nectarine pizza is adding wet toppings to soggy dough – make sure your dough is properly risen and your oven is fully preheated to at least 475°F before baking, as a hot oven creates that crispy crust you want.

Another common error is overloading the pizza with cheese, which can make the base soggy and prevent proper cooking, so use a light hand with your ricotta or mozzarella and save some cheese for sprinkling on top after baking.

When it comes to the nectarines, avoid slicing them too thin or they’ll turn mushy, and don’t add the fresh basil until after the pizza comes out of the oven since it will burn and turn bitter in high heat.

Finally, let your balsamic vinegar reduce properly on the stove until it’s thick and syrupy – watery balsamic will just make your pizza soggy instead of adding that sweet, tangy flavor you’re after.

What to Serve With Nectarine Pizza?

This sweet and savory nectarine pizza is perfect as a light dinner alongside a simple arugula salad dressed with lemon vinaigrette – the peppery greens balance out the fruit beautifully. I love serving it with a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc, which complements both the creamy cheese and the sweet nectarines. For a more casual meal, try pairing it with some roasted vegetables like zucchini or bell peppers, or even a bowl of gazpacho if you’re going for a summery vibe. You could also cut the pizza into smaller pieces and serve it as an appetizer before a bigger Italian meal.

Storage Instructions

Keep Fresh: Leftover nectarine pizza is best enjoyed within a day or two when stored in the fridge. Wrap individual slices in foil or place them in an airtight container to keep the crust from getting too soggy. The fresh nectarines and cheese will stay tasty for about 2-3 days max.

Make Ahead: You can definitely prep the pizza dough up to 2 days ahead and keep it in the fridge in an oiled bowl covered with plastic wrap. The balsamic reduction can also be made a few days early and stored in a small jar. Just assemble and bake when you’re ready to eat!

Warm Up: To bring leftover pizza back to life, pop it in a 350°F oven for about 5-7 minutes until the cheese gets melty again. Skip the microwave since it’ll make the crust chewy and the fresh toppings won’t taste as good. A quick oven reheat keeps everything nice and crisp.

Preparation Time	30-45 minutes
Cooking Time	10-15 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 20-30 g
• Fat: 20-30 g
• Carbohydrates: 150-180 g

Ingredients

For the dough:

• 2 tsp sugar
• 2 tsp kosher salt
• 3 1/2 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1/4 cup whole wheat flour
• 1 2/3 cups warm water (about 110°F for activating yeast)
• 2 tsp olive oil
• Olive oil for greasing (or neutral oil like canola)
• 2 tsp active dry yeast (instant or bread machine yeast works too)

For the glaze:

• 1/2 cup balsamic vinegar (aged balsamic preferred for deeper flavor)

For the topping:

• 1 nectarine (thinly sliced, about 1/8-inch thick)
• 8 oz ricotta, buffalo mozzarella, goat cheese, or mascarpone (choose one; ricotta is creamiest)
• 2 oz shaved parmigiano reggiano (use a vegetable peeler for best texture)
• Fresh basil leaves (about 8-10 leaves, torn just before serving)

Step 1: Prepare the Pizza Dough and Begin First Rise

• 1/4 cup whole wheat flour
• 3 1/2 cups all-purpose flour
• 2 tsp kosher salt
• 1 2/3 cups warm water
• 2 tsp sugar
• 2 tsp active dry yeast
• 2 tsp olive oil
• Olive oil for greasing

In a small bowl, combine warm water, sugar, and yeast.

Let it sit for 5 minutes until it becomes foamy and bubbly—this activates the yeast and ensures your dough will rise properly.

In a separate large bowl or mixer, whisk together whole wheat flour, all-purpose flour, and kosher salt.

Stir the olive oil into the yeast mixture, then pour the wet ingredients into the dry ingredients.

Knead the dough by hand or with a mixer for less than 10 minutes until it becomes firm and smooth.

I like to knead just until the dough comes together and feels elastic—over-kneading can make pizza dough tough.

Divide the dough into four equal balls and place them on oiled parchment paper.

Rub each ball with a light coating of olive oil, cover with a kitchen towel or plastic wrap, and place in a warm spot to rise for about 2 hours, or until the dough has roughly doubled in size.

Step 2: Reduce the Balsamic Vinegar

• 1/2 cup balsamic vinegar

While the dough is rising, pour the balsamic vinegar into a small saucepan and cook it over medium-high heat.

Let it simmer gently, stirring occasionally, until it reduces to about half its original volume and becomes thick and syrupy—this typically takes 8–12 minutes.

The vinegar should coat the back of a spoon when ready.

Remove from heat and set aside to cool.

I prefer aged balsamic for this step because it has a naturally sweeter, more complex flavor that complements the nectarines beautifully.

Step 3: Prep the Toppings and Heat the Oven

• 1 nectarine
• 2 oz shaved parmigiano reggiano
• 8 oz ricotta, buffalo mozzarella, goat cheese, or mascarpone

While waiting for the vinegar to reduce and the dough to finish rising, prepare your toppings: thinly slice the nectarine into roughly 1/8-inch thick slices and set aside.

Using a vegetable peeler, shave the Parmigiano Reggiano into thin, delicate curls and set aside in a separate bowl.

Measure out your chosen cheese (ricotta, buffalo mozzarella, goat cheese, or mascarpone) and have it ready.

Preheat your oven to 500°F and lightly oil a baking sheet with olive oil or neutral oil like canola.

Step 4: Shape the Dough and Prepare for Baking

• Dough balls from Step 1
• Olive oil for drizzling

Once the dough has doubled in size, lightly flour your work surface and fingers.

Working with one dough ball at a time, press and gently stretch it into a thin pizza shape, about 8–10 inches in diameter.

If the dough springs back and feels tough, let it rest for 15–20 minutes before continuing—this allows the gluten to relax.

Transfer the shaped dough to the oiled baking sheet and drizzle lightly with olive oil.

Repeat with the remaining dough balls, baking one or two at a time depending on your oven space.

Step 5: Assemble and Bake the Pizzas

• Shaped dough from Step 4
• Cheese from Step 3
• Nectarine slices from Step 3
• Parmigiano Reggiano shavings from Step 3

Spread a thin layer of your chosen cheese evenly across each shaped dough base, leaving a small border around the edges for the crust.

Arrange the nectarine slices on top of the cheese in a single layer or slightly overlapping pattern.

Sprinkle the Parmigiano Reggiano shavings over the nectarines.

Bake in the preheated 500°F oven for about 10 minutes, or until the crust turns golden brown and the cheese underneath bubbles slightly.

The nectarines will soften and their natural sugars will caramelize at the edges, creating a beautiful sweet-savory balance.

Step 6: Finish and Serve

• Baked pizzas from Step 5
• Fresh basil leaves
• Reduced balsamic vinegar from Step 2

Remove the pizzas from the oven and immediately tear fresh basil leaves over the top of each pizza, distributing them evenly.

Drizzle generously with the reduced balsamic vinegar from Step 2, creating thin lines across the surface.

Let the pizzas cool for 1–2 minutes before slicing, which allows the cheese to set slightly and makes them easier to handle.

Slice and serve immediately while the crust is still warm and crispy.