Every week I love to indulge in a pizza night! Usually, we hit up our favorite local Italian neapolitan pizza spot – Spacca Napoli. It has incredible white pizzas, robust Italian wine and out of this world gelato…it truly feels like a piece of Italy tucked away in the concrete jungle of Chicago. Dining at Spacca Napoli always inspires me to try out new recipes at home. I like to call my weekly indulgences “research”…
This week I decided to test out a new recipe with just a few basic ingredients…prosciutto, nectarine, goat cheese, basil, and arugula. It’s incredibly simple and bursting with fresh flavors. You can either make your own homemade pizza dough or if you’re having a bit of lazy week and want to cut the prep time significantly you can simply buy a ball of pizza dough – I love the whole wheat pizza dough at Trader Joe’s.
Break out a bottle of bubbly or chardonnay to enjoy with this fresh summer pizza and I promise it will be one of your favorite meals you make this week!
- 1 12-ounce ball of pizza dough
- 4 ounces of room temperature goat cheese
- 1 nectarine, sliced thinly
- Handful of fresh Parmigianno Reggiano shavings
- 6 slices of proscuitto
- Fresh basil and arugula
- Preheat the oven and pizza stone to 400 degrees. If you don't have a pizza stone you can simply use a sheet pan and either lightly grease with olive oil or line with parchment paper.
- Roll the dough out using your hands (or rolling pin) until it is very thin, almost like flatbread. The outer portion should be a little thicker than the inner portion.
- Place rolled out dough onto parchment paper, greased pan or pizza stone. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.
- Spread the goat cheese on the dough. Arrange one layer of sliced nectarines on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your oven and bake for about 10-12 minutes or until the crust is slightly brown and the cheese is melting.
- Remove from the oven and sprinkle with prosciutto, fresh basil or arugula. Slice and serve.