This bianco pizza is the first pizza I’ve ever made using fruit. And I have to say that it turned out pretty well. The cheddar and fig jam compliment each other well so the pizza isn’t too sweet.
I’d probably slice the nectarines thinner than I did this time around. You can also add the nectarines and prosciutto after the pizza bakes, but I like the crunch the prosciutto has from being baked in the oven. It’s almost like bacon at that point. So good.
My next pizza attempt will be coming shortly! It’s such a time – saver to use a pre – made dough. Especially during the week. This recipe should only take 20 minutes max to make.
- Pre – made pizza dough
- 1/4 c. ricotta
- 1/2 c. white cheddar, shredded
- 1 nectarine, sliced & roasted with olive oil
- 5 – 6 slices prosciutto
- 3 Tbs. fig jam
- 3 thyme sprigs, leaves removed and chopped
- 2 Tbs. honey syrup
Bring 1/2 . water and 1/4 c. honey to a boil. Reduce to simmer for 5 minutes. Let cool to thicken.
- Let pizza dough rise. Roll out dough onto round pizza tray
- Preheat oven to 450°f
- Drizzle 1 Tbs. olive oil over dough. Evenly distribute
- Spread ricotta cheese over the pizza evenly & sprinkle the cheddar cheese evenly over the ricotta
- Bake dough in oven for 4 – 5 minutes
- While dough is baking, slice the nectarine and heat in a skillet with some olive oil, salt and pepper until the outside is golden brown
- Remove dough from the oven and add about 3 Tbs. of fig jam, the prosciutto, and nectarine slices. Sprinkle some thyme leaves on the top
- Bake for another 8 – 9 minutes, until the crust is golden brown
- Drizzle honey syrup over the top of the pizza