Description
This Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle combines a crispy, golden crust topped with rich walnut pesto, sweet caramelized nectarines, melty mozzarella, goat cheese, and crunchy toasted walnuts. Finished with a spicy balsamic reduction and fresh basil, it’s a gourmet vegetarian pizza perfect for summer meals or entertaining.
Ingredients
Scale
Pizza
- 1 prepared pizza dough (12-inch)
- 1 tablespoon olive oil
- 2 nectarines, thinly sliced
- 1 teaspoon brown sugar
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts, chopped
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
Walnut Pesto
- 1/2 cup toasted walnuts
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Juice of 1/2 lemon
- Salt to taste
Spicy Balsamic Drizzle
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat and caramelize nectarines: Preheat the oven to 475°F (245°C) and place a pizza stone inside if using. In a small pan over medium heat, add a splash of olive oil, sliced nectarines, and brown sugar. Sauté for 5–7 minutes until nectarines are lightly caramelized, then remove from heat.
- Make walnut pesto: In a food processor, blend toasted walnuts, basil leaves, garlic, Parmesan cheese, olive oil, lemon juice, and salt until smooth. Set the pesto aside.
- Prepare pizza dough: Roll out the pizza dough on a floured surface to a 12-inch round. Transfer it to a baking sheet or preheated pizza stone. Lightly brush the dough with olive oil.
- Assemble the pizza: Spread an even layer of walnut pesto over the pizza base. Top with shredded mozzarella cheese, caramelized nectarines, crumbled goat cheese (or feta), and chopped toasted walnuts. Season with salt and black pepper if desired.
- Bake the pizza: Bake in the oven for 10–12 minutes until the crust is golden brown and the cheese is bubbly and melted.
- Prepare spicy balsamic drizzle: While the pizza bakes, combine balsamic vinegar, honey, and crushed red pepper flakes in a small saucepan. Simmer over low heat for 3–5 minutes until slightly thickened. Remove from heat.
- Finish and serve: Remove the pizza from the oven. Drizzle with the spicy balsamic reduction and sprinkle with torn fresh basil leaves. Slice and serve immediately.
Notes
- You can substitute peaches for nectarines for a similar sweet-tart flavor.
- Arugula can be used instead of basil for a more peppery taste in the pesto and topping.
- The walnut pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the amount of crushed red pepper flakes in the drizzle according to your spice preference.
