This is a unique take on pizza that feels like a fresh summer salad on a crispy crust. This nectarine pizza is a perfect snack for those lingering warm days, pairing sweet fruit with savoury prosciutto and creamy burrata.
It’s hard to resist and so good that it disappeared before the family even knew it was there. Luckily, there are always more nectarines for a second round. Pair this pizza with a glass of wine or a cold beer, and you’ve got yourself a treat.
For the crust, we’re using yoghurt to make a dough that’s both easy to work with and sturdy enough for the grill. It makes for a fantastic crispy base that holds up to the toppings.
Before we start grilling, we thoroughly clean the grate with a paper towel dipped in oil to ensure the pizza stays pure in flavour and free from any residual taste.
To prep the nectarines, slice around the pit, twist the halves apart, and remove the pit. Then, cut each half into thin wedges for easy grilling.
Set up your Kamado Joe Kettle Joe with the grate on the lowest level to get it nice and hot, and grill the nectarines just enough to get some char marks and soften them.
Once the nectarines are grilled, it’s time to prepare the crust. Roll the dough out to about half a centimetre thick. There’s no need to keep it pizza-peel-sized. You can place it directly on the grill.
Grill one side until golden brown and crispy, then remove it.
Place the grates as high as possible to maximize the distance between the charcoal and the dough.
Flip the crust and top the grilled side with your ingredients: grilled nectarines, halved cherry tomatoes, slices of prosciutto, and dollops of burrata cheese. Burrata is a special type of mozzarella with a creamy, stracciatella-filled centre that stays soft and rich without grilling.
Return the topped pizza to the grill until the underside matches the crispiness of the top. Finish it with freshly ground black pepper, basil leaves, and a sprinkle of fresh mint.
This nectarine pizza is like a warm salad on a crispy base – the perfect blend of textures and flavours.
If you try this nectarine pizza, comment below. Better yet, snap a photo and post it on Instagram. Tag @bbqhelden. We’d love to see your creations.
Ingredients
- ½ litre yogurt
- 750 grams of all-purpose flour
- 7 grams of dry yeast
- 10 grams salt
- 3 nectarines
- 1 tbsp canola oil
- 12 cherry tomatoes
- Prosciutto
- Burrata cheese
- Freshly ground black pepper
- Fresh basil leaves
- Fresh mint leaves
Instructions
- Mix the yoghurt, flour, yeast, and salt in a large bowl, kneading until smooth. Divide the dough into four equal balls.
- Pit and slice the nectarines, brush with oil, and grill until char marks appear.
- Roll out each ball of dough to about half a centimetre thick. Grill one side until golden brown and crisp.
- Top the grilled side with the grilled nectarine slices, halved cherry tomatoes, prosciutto slices, burrata cheese, and a sprinkle of black pepper.
- Grill the topped pizza until the bottom is just as crispy as the top.
- Finish with fresh basil and mint leaves, slice, and serve.
