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FIG NECTARINE & WALNUT PIZZA

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I had to make this Fig, Nectarine and Walnut Pizza before saying goodbye to all the gorgeous summer fruit and welcoming the cooler fall weather.

It should come as no surprise to you that I am using figs. After all, they are my favorite ingredient.

And truth be told, this combo is "EPIC". Totally INSANE!! These pizzas are great as a main or perfect to serve as an appetizer.

It's so good I'm not gonna even share a slice with Jade. Mine, mine, mine ...

That's right. I'm a greedy guts. You have to try it.

xxx Chef MM

FIG NECTARINE & WALNUT PIZZA

US (Imperial)

Print Ingredients

1 recipe HOMEMADE PIZZA DOUG

1 bag Shredded Mozzarella Cheese

1 pack fresh figs cut into circles

2 Nectarines cut into slices

1 cup walnuts

Fresh Basil to garnish

Coarse Salt and Black Pepper

Good olive oil

InstructionsPreheat to 500 degrees F.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 4 rounds. Place on a baking sheet and cover with plastic wrap.

Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or Teflon lined cookie sheet. Top with shredded mozzarella and slices of figs and peaches. Drizzle with olive oil.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top. About 10-15 minutes for one pizza on the bottom rack or between 15-20 minutes for 2 pizzas on the bottom & middle rack.

Scatter with walnuts and fresh basil and season with salt and pepper and drizzle with good olive oil.

MAKES 4 PIZZAS

EU (Metric)

Print Ingredients

1 recipe HOMEMADE PIZZA DOUG

1 bag Shredded Mozzarella Cheese

1 pack fresh figs cut into circles

2 Nectarines cut into slices

1 cup walnuts

Fresh Basil to garnish

Coarse Salt and Black Pepper

Good olive oil

InstructionsPreheat to 260 degrees C.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough in 4 rounds. Place on a baking sheet and cover with plastic wrap.

Place the one ball on a floured surface. Roll it out with a rolling pin always starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or Teflon lined cookie sheet. Top with shredded mozzarella and slices of figs and peaches. Drizzle with olive oil.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top. About 10-15 minutes for one pizza on the bottom rack or between 15-20 minutes for 2 pizzas on the bottom & middle rack.

Scatter with walnuts and fresh basil and season with salt and pepper and drizzle with good olive oil.

MAKES 4 PIZZAS

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