Though the combination of this pizza sounds quite wrong – especially for a pizza topping, it was actually suprisingly delicious! I’m not exactly one to enjoy eating things that have fruit in them such as apple salads and one of the worst things are raisins and sultanas, but I honestly really loved this pizza – I don’t think any other pizza will be good enough after this one. I first found it when Jen posted about it so I decided to try it out. I honestly recommend trying it!
Ingredients: (makes 4 thin pizzas)
For the pizza base:
500g type ’00’ or pizza/pasta flour
300ml water (luke warm)
7g sachet dried yeast
1/2 tbsp caster sugar
1/2 tbsp olive oil
1/2 tbsp salt
For the toppings:
Any soft cheese (I used ricotta and mascarpone as that’s what we had available)
2 Nectarines, finely sliced
1. First make the pizza dough by sieving the flour into a large bowl with the salt. In a jug, mix the water, yeast, sugar and oil then pour into the center of the flour. Mix and kneed until the dough is nice and spongy with no lumps (but try not to overkneed the dough). Place in the bowl and cover with a damp cloth and leave to rise for 30 mins.
2. Preheat the oven to 200C. Split the dough into four large balls and roll into pizza shapes (or the shape of the tin you’ll be cooking in)
3. Spread the soft cheese over the pizza base, then pull apart the slices of parma ham and add to the pizza. Cover the ham with the finely sliced nectarines. Add some roughly grated/chopped parmesan on top and bake in the oven at 200C for 12-15 mins.
4. Whilst the pizza is cooking pour some balsamic vinegar into a saucepan and slowly heat and reduce till thicker. Do not let the vinegar burn (I just kept mine on as low as possible and kept swirling the pan so it wouldn’t stick) The balsamic continues to reduce once the heat has been turned off though, so turn it off before it has completely reduced – if it reduces too much, just add a splash of water to loosen.
5. Once the pizza has cooked, pour over the reduced balsamic vinegar and top with some torn basil leaves and fresh rocket.
Hope you enjoy – if you try it let me know what you think! :)
Hi! I'm April and this is my little space to share our adventures through the UK, travels across the world, love of cooking and everything else in between (and sometimes, my crazy cat lady tendencies)!
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