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:

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

For the glaze:

• 1/2 cup balsamic vinegar

For the topping:

• Cheese such as ricotta, buffalo mozzarella, goat cheese, or mascarpone
• 1 nectarine, thinly sliced
• Shaved parmigiano reggiano
• Fresh basil leaves

Step 1: Make the Pizza Dough

• 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 granulated sugar
• 2 tsp active dry yeast
• 2 tsp olive oil
• all-purpose flour, extra for dusting

In a stand mixer fitted with a dough hook (or by hand), combine the whole wheat flour, all-purpose flour, and kosher salt.

Meanwhile, in a small bowl, mix the warm water, granulated sugar, and active dry yeast.

Let this sit for about 5 minutes until the mixture becomes slightly bubbly, which activates the yeast.

Stir in the olive oil.

With your mixer on low speed, gradually pour the oil-water mixture into the flour mixture.

Knead until the dough is firm and smooth but still very wet, which should take under 10 minutes.

Coat your hands liberally with flour to help manage the sticky dough when removing it from the bowl.

Step 2: Portion and Proof the Dough

• olive oil for greasing
• olive oil (from Step 1 dough, for rubbing dough balls)
• dough from Step 1

Divide the dough from Step 1 into four equal balls (about 7½ ounces each).

Line two cookie sheets with parchment paper and oil the parchment well to prevent sticking.

Place two dough balls on each sheet, lightly rub the balls with olive oil, then cover loosely with plastic wrap (rub a little oil on the plastic if you like).

Let the dough rise in a warm spot until doubled in size, about two hours.

Because the dough is sticky, ensuring the balls and covering are well-oiled is key for easy handling.

Step 3: Shape the Pizza Bases

• all-purpose flour, extra for dusting
• dough balls from Step 2

Once the dough has risen, generously flour your work surface and your fingers.

Place one dough ball at a time onto the surface.

Press down in the center and use your fingers to gently stretch the dough outward.

Roll the dough with a floured rolling pin or use your hands to flatten further until it is very thin, keeping the edges a bit thicker for a nice crust.

If the dough springs back or is tough to roll, let it rest for 15-20 minutes to relax the gluten.

I find resting the dough really helps make it easier to handle, especially for thin crusts.

Step 4: Reduce the Balsamic Vinegar

• 1/2 cup balsamic vinegar

Pour the balsamic vinegar into a small sauté pan and set over medium-high heat.

Let it simmer and reduce until it is noticeably thicker, keeping a close eye on it to avoid burning.

Once it has reduced and thickened slightly, remove from the heat.

Remember, the vinegar will continue to thicken as it cools, so under-reduce slightly if unsure.

I always hover nearby while reducing balsamic—once it burns, there’s no going back!

Step 5: Assemble the Pizzas

• olive oil for greasing
• cheese such as ricotta, buffalo mozzarella, goat cheese, or mascarpone
• 1 nectarine, thinly sliced
• shaved Parmigiano Reggiano
• rolled out dough (from Step 3)

Preheat your oven to 500ºF.

Line a baking sheet with parchment paper or lightly grease it with olive oil.

Place one rolled-out dough base from Step 3 onto the prepared sheet.

Drizzle a little olive oil over the surface and spread it evenly by hand.

Top the base with a generous layer of cheese—choose from ricotta, buffalo mozzarella, goat cheese, or mascarpone as desired.

Layer thinly sliced nectarine on top of the cheese, then sprinkle with shaved Parmigiano Reggiano.

Prepare as many pizzas as you can fit in your oven at once.

Step 6: Bake and Finish the Pizzas

• reduced balsamic vinegar from Step 4
• fresh basil leaves
• baked pizzas from Step 5

Place the assembled pizzas in your preheated oven and bake for about 10 minutes or until the crust is golden-brown and the cheese is melted and bubbling.

Remove the pizzas from the oven.

Sprinkle fresh basil leaves over the hot pies and drizzle with the reduced balsamic vinegar from Step 4.

Slice and serve immediately—enjoy!