Kale and Nectarine Pizza
You’d put grapes on your cheeseboard so why not nectarine on a pizza? Scroll down for my recipe for Kale and Nectarine Pizza!
I know, I know. If someone said the words “fruit pizza” to you it would probably conjure up imagines of dessert pizzas topped with Nutella and strawberry. Nectarine and kale probably wasn’t the flavour combination you were expecting.
When I first told Jon about my idea for a new pizza recipe he pulled a face. He loves nectarines, and he loves pizza. It just seems he wasn’t convinced about combining the two. Still, I knew better and it didn’t take too long to convince him.
Recipe for success
I started off this recipe with a simple wholemeal pizza dough. I used to always use a white flour dough but you get so much more texture and flavour from a wholemeal base. And if it’s healthier for you on account of all the fibre then that’s a plus!
There’s no real magic in the tomato topping. I like to keep things simple with a good quality passata which I add a few dried herbs to (basil and oregano a must).
Make sure you get a good quality passata. You don’t want anything too bitter!
Things start to get really good when you move to the cheese. For me a pizza isn’t a pizza if it doesn’t have some mozzarella on it. This mild, creamy cheese is the perfect base for bolder flavours. You also can’t deny that its wonderful stringy texture makes eating the pizza all the more fun.
But, I didn’t stop there. To balance out the sweet nectarines I knew I’d need to add another cheese. I didn’t want to overpower the nectarine, I just wanted to compliment it so I went for a soft and salty goats cheese. It melted into these wonderful puddles of savouriness (is that even a word?!)) Taking a bite with both nectarine and goats cheese is just dreamy.
To give the nectarine a bit more character grilling the slices first adds a wonderful caramel flavour to the fruit. It also makes sure that the slices are fully cooked through as the pizza doesn’t get all that long in the oven.
To make sure this pizza recipe is firmly in the savoury camp I also added kale. Cavolo nero works particularly well but any kale will do! It crisps up in the oven too which also adds wonderful texture.
Finally, a couple of fresh basil leaves and a drizzle of honey sends this pizza from good to epic.
After just one bite Jon was hooked. I wish I’d managed to get a video or at least a photo of his reaction!
Sweet and salty is one of my favourite combinations. Give it a go and let me know what you think in the comments!
Nectarine and Kale Pizza
For the dough
- 7 grams fast action dried yeast
- 1 tsp sugar
- 150 millilitres warm water
- 250 grams wholemeal flour
- 4 tbsp olive oil
- Salt and pepper
For the toppings
- 4 tbsp passata
- 1 tsp dried herbs
- 120 grams mozarella
- 75 grams goats cheese
- 8-10 slices of nectarine
- 1 handful kale
To make the dough, activate the yeast by dissolving the sugar in the warm water, adding the yeast and giving it a whisk. Leave the yeast for 15 minutes or until frothy.
Sift the flour into a large bowl and add the yeast, olive oil and salt and pepper to season.
Stir until the mix forms a dough ball.
Turn out onto a clean surface and knead for 10-15 minutes or until the surface of the dough is springy.
Put the ball of dough back into the bowl, cover and allow to prove for 30 mins - 1 hour (or until doubled in size).
Pre-heat your oven to 300C and place a baking stone or baking tray inside.
Place the nectarine slices onto a hot griddle pan and allow to char slightly.
Roll out the dough boy and stretch thin.
Spread the passata over the dough and sprinkle the dried herbs over evenly.
Tear the mozarella into pieces and dot over the passata. Repeat with the goats cheese.
Place the griddled nectarine slices over the cheese.
Finish with strips of kale.
Cook in a hot oven for 10 minutes or until the pizza is golden and the cheese melted.
Add a few basil leaves to the top of the pizza along with a drizzle of honey immediately before serving.
This recipe will soon be appearing in Cibare, an online magazine written and produced by foodies from North London. You can check it out here.