The pizza obsession I spoke of in my last post has created one of my favourite pizza flavour combinations so far - nectarine, prosciutto and radish. Sweet, salty and with a bite. Could there be a more perfect flavour combination? The nectarines go a little jammy on the bottom forming a lovely 'sauce'. For those of us who are in Perth, where nectarines (and stone fruit in general) aren't in season, this is also delicious with thinly sliced Beurre Bosc Pears, or Pink Lady or Fuji Apples. For those of you currently enjoying a Northern Summer - stone fruit away! As the prosciutto and capers are salty side, make sure your cheese is a less salty variety.
As with my last pizza post, this uses my chick-pea pizza dough, but use a pre-made base if you can't be bothered. The nuttiness of the chick-pea dough really does add a little something here.
Nectarine, Prosciutto and Radish Pizza
1 nectarine, sliced
6 thin slices Prosciutto, roughly torn
1 tsp capers
4-5 radishes, thinly sliced
50g brie, sliced as best you can
4-5 radishes, thinly sliced
50g brie, sliced as best you can
Sprinkle the cornmeal onto a baking tray to stop your pizza sticking.
Roll out the dough into a rough rectangle, to fit your baking tray. Spread the nectarine slices across the bottom of the dough, then layer the prosciutto, capers, radishes and brie over the top in a vaguely even kinda way.
Pop in the oven for 20 minutes, or until the edges of the base are golden and the cheese melted.
Scatter basil leaves to serve.
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