Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle Recipe
Imagine biting into the ultimate summer pizza—crispy crust, a vibrant slather of toasted walnut pesto, lush caramelized nectarines, pools of tangy goat cheese, a little melty mozzarella, all kissed with a shimmering spicy balsamic drizzle. That is exactly what you’ll get with this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle. This is a dish where the fresh sweetness of ripe nectarines mingles beautifully with nutty, herby basil pesto and a bold, slightly fiery finish. It’s a showstopper for the senses, perfect for an alfresco evening with friends or a special treat to savor for yourself!
Ingredients You’ll Need
The beauty of this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle is how every ingredient plays a specific, delicious role. Simple as they are, each element brings out vibrant colors, irresistible textures, or layers of flavor that make this pizza unforgettable.
- Pizza dough (1 pound): The sturdy base with satisfying chew and golden crisp edges—store-bought or homemade works!
- Ripe nectarines (2, thinly sliced): Sweet and floral, they transform into ethereal caramelized goodness.
- Butter (1 tablespoon): Helps the nectarines caramelize and shine with a buttery richness.
- Brown sugar (1 tablespoon): Enhances the fruit’s natural sugars and deepens the caramelization.
- Salt (1/2 teaspoon): Just enough to balance the sweet-savory interplay.
- Walnuts (1/2 cup, toasted): Bring a toasty crunch and nutty complexity to the pesto.
- Fresh basil leaves (1 cup): The backbone of the pesto, for fresh green color and aromatic punch.
- Garlic (1 clove): Just a single clove for savory oomph without overpowering the other flavors.
- Olive oil (1/3 cup): Smooth mouthfeel for the pesto and added richness.
- Parmesan cheese (1/4 cup, grated): Umami depth and a little salty edge in the pesto.
- Mozzarella cheese (1 cup, shredded): Meltiness and mild flavor that ties everything together.
- Goat cheese or feta (1/2 cup, crumbled): Adds creamy tang and a pop of flavor in every bite—choose your favorite!
- Balsamic vinegar (1/4 cup): Turns syrupy and rich for that signature drizzle.
- Honey (1 tablespoon): Balances the vinegar’s bite and brings a delicate sweetness.
- Crushed red pepper flakes (1/4 teaspoon): Just a hint for pleasant, warming spice in the sauce.
- Fresh basil (for garnish): Brings color, aroma, and a beautiful final flourish when serving.
How to Make Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle
Step 1: Prepare the Dough
Preheat your oven to a roaring 475°F. On a lightly floured surface, roll out your pizza dough into a roughly 12-inch round (or rectangle if that’s your style). Carefully transfer the stretched dough to a pizza stone or a baking sheet lined with parchment—it’s your blank canvas ready to soak up all the toppings.
Step 2: Caramelize the Nectarines
In a skillet, melt the tablespoon of butter over medium heat, then toss in those beautifully thin nectarine slices. Sprinkle on the brown sugar and salt, and cook, stirring occasionally, until the fruit softens and the edges start to caramelize, about 5 to 7 minutes. The aroma is swoon-worthy and sets the stage for the entire Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle.
Step 3: Make the Toasted Walnut Pesto
In a food processor, combine the toasted walnuts, fresh basil leaves, garlic, olive oil, and Parmesan cheese. Pulse until smooth but still a tad textured—you want to taste those walnuts! This herby, nutty pesto is what makes this pizza stand out from any classic margherita.
Step 4: Assemble the Pizza
Spread a generous layer of your homemade walnut pesto over the rolled-out dough. Scatter shredded mozzarella generously over top. Next, arrange those glossy caramelized nectarines, then dot over the goat cheese or crumbled feta. Already, the colors will be irresistible.
Step 5: Bake to Golden Perfection
Place the topped dough in your preheated oven and bake for 12 to 15 minutes. You’re looking for a golden, slightly blistered crust, and cheese that bubbles invitingly. The nectarines should be luscious and the goat cheese just beginning to brown in spots.
Step 6: Spicy Balsamic Drizzle
While the pizza bakes, combine the balsamic vinegar, honey, and crushed red pepper flakes in a small saucepan. Simmer gently over medium heat for 5 to 6 minutes until the sauce thickens slightly to a glaze-like consistency. The sweet heat and tangy depth make this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle pop.
Step 7: Finish and Serve
Take your pizza from the oven and immediately drizzle with the spicy balsamic glaze. Shower with fresh basil just before slicing. The colors, aromas, and flavors will guarantee smiles around your table.
How to Serve Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle
Garnishes
Bright, torn basil leaves scattered across the hot pizza make everything look and smell irresistible. For a little extra crunch, a sprinkle of extra toasted walnut pieces over the top adds another layer of texture to this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle. You can even finish with a light dusting of flaky salt for that gourmet touch.
Side Dishes
Pair this pizza with a crisp green salad tossed in a citrusy vinaigrette or a refreshing cucumber and mint salad. Light, fresh sides complement the rich and fruity flavors of the pie, making for a well-balanced meal. If you’re feeling decadent, serve it with a glass of chilled white wine or sparkling water enhanced with fresh fruit slices.
Creative Ways to Present
For a party-ready look, slice your Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle into squares and serve on a rustic wooden board. Top each piece with a small basil sprig or edible flower for impressive flair. Or try making mini individual pizzas—perfect for appetizers or a build-your-own-pizza night!
Make Ahead and Storage
Storing Leftovers
If you have pizza left (rare, honestly!), let it cool completely, then store slices in an airtight container in the refrigerator. The flavors meld beautifully, making an excellent cold or reheated lunch the next day.
Freezing
You can freeze leftover slices—simply place the cooled pizza in a single layer on a baking sheet to freeze, then transfer the slices to a freezer bag. For the best texture, freeze without the balsamic drizzle and add it fresh after reheating.
Reheating
Reheat slices in a hot oven (425°F) for 7 to 10 minutes, or until the cheese melts and the crust crisps back up. For a quick snack, the toaster oven does the trick as well. Always add a fresh drizzle of spicy balsamic after warming to revive those bright flavors.
FAQs
Can I substitute peaches for nectarines?
Absolutely! Peaches work beautifully and offer a similar sweet-tart juiciness. Just be sure to use ripe fruit for easy caramelization and maximum flavor.
What can I use instead of goat cheese?
Feta is a fantastic option for its tang and creamy texture, but fresh ricotta or burrata can be ultra-luxurious too. Choose your favorite soft, tangy cheese for this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle.
Can I grill the pizza instead of baking?
Yes! Grilling adds a lovely, smoky touch. Grill the rolled-out dough over medium-high heat for 2-3 minutes per side, then add toppings and finish covered until the cheese oozes and melts.
How spicy is the balsamic drizzle?
It’s subtly spicy thanks to the red pepper flakes, but you can easily bump up or down the heat level to suit your crew. Taste as you go and adjust—customizing is all part of the fun.
Is this pizza suitable for vegetarians?
Definitely! As long as you use vegetarian-friendly cheeses, this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle is a hearty, flavor-packed vegetarian main.
Final Thoughts
There’s something magical about how sweet, nutty, spicy, and creamy elements unite on this pizza—it’s the kind of dish you’ll want to make on repeat all summer long. Gather your ingredients and treat yourself to my absolute favorite Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle; I just know you’ll fall for it bite after bite!
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Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of this Toasted Walnut Pesto and Caramelized Nectarine Pizza with a Spicy Balsamic Drizzle. A gourmet pizza featuring a nutty pesto, sweet caramelized nectarines, and a tangy drizzle, this recipe is a unique and flavorful twist on traditional pizza.
Ingredients
Pizza Dough:
- 1 pound pizza dough
Caramelized Nectarines:
- 2 ripe nectarines, thinly sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
Toasted Walnut Pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/3 cup olive oil
- 1/4 cup grated Parmesan cheese
Additional Toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese or feta
Spicy Balsamic Drizzle:
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
Garnish:
- Fresh basil for garnish
Instructions
- Preheat the Oven: Preheat the oven to 475°F.
- Prepare the Dough: Roll out the pizza dough on a floured surface and transfer it to a pizza stone or baking sheet.
- Caramelize the Nectarines: In a skillet, cook nectarines with butter, brown sugar, and salt until caramelized.
- Make the Walnut Pesto: Blend toasted walnuts, basil, garlic, olive oil, and Parmesan in a food processor.
- Assemble the Pizza: Spread walnut pesto on the dough, top with cheeses, caramelized nectarines, and bake.
- Prepare the Balsamic Drizzle: Simmer balsamic vinegar, honey, and red pepper flakes until thickened.
- Drizzle and Serve: Drizzle the balsamic reduction over the hot pizza, garnish with basil, and serve.
Notes
- Consider substituting peaches for nectarines or arugula for basil for variation.
- Pair this pizza with a chilled white wine or sparkling water for a refreshing accompaniment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 480
- Sugar: 8g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
