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1 12-ounce pizza dough
4 ounces of room temperature goat cheese
1 nectarine, sliced thinly
Handful of fresh Parmigianno Reggiano shavings
3 slices of proscuitto (optional, of course!)
Fresh basil and arugula
Preheat the oven and pizza stone to 400ºF. (See here on tips for buying an "inexpensive" pizza stone.)
Once your dough is finished resting, flour your surface once more. 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. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.
Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. 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, ensuring that you coat it on. Arrange one layer of sliced nectarines on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes-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. Yum.