In the Kitchen with Sigona’s Featuring: California Clean Nectarines

Nectarine & Prosciutto Pizza with Pesto and Fresh Mozzarella

Baking this pizza on locally made Viccolo corn meal crust makes all the difference; its absolutely delicious and the flavors pair well with the basil pesto and nectarines. You can use peaches in place of the nectarines if you wish. Inspired by Eating Well. Serves 2 to 4.

nectarine proscu pizza edits (1 of 1)_360Ingredients:

  • 2 to 3 Tbsp. prepared basil pesto (see a recipe for Sigona’s pesto below), more or less to taste
  • 3 to 4 oz. fresh mozzarella, sliced
  • 2 to 3 Tbsp crumbled feta
  • 1 Viccolo organic corn meal pizza crust, regular or gluten free
  • 1/2 cup thinly sliced prosciutto
  • Half of 1 locally grown California Clean nectarine, halved, pitted and sliced into at least 6 pieces
  • 2 to 3 tsp. Summertime Peach White Balsamic Condimento
  • Black pepper, to taste

For the Pizza: Directions: Evenly spread the pesto over the pizza crust. Add on a layer of fresh mozzarella slices and a sprinkling of Feta. Evenly distribute the sliced prosciutto on top of the cheeses, then add, in a circular manner, the nectarine slices.

Bake the pizza according to the directions on the Viccolo crust package.

Just before serving, drizzle on the peach balsamic. Finish with a few twists of fresh-cracked black pepper.

Sigona’s Basil Pesto

Makes about 3/4 cup.

Ingredients:

  • About 1 cup (semi-packed) fresh basil leaves (you can try arugula in place of the basil)
  • 1 to 2 cloves garlic
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 3 T of pine nuts
  • 1/4 tsp. or so each salt & pepper
  • About 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil

Directions: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil). Use immediately or cover well and store in the fridge up to a week. It also freezes well.

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