Prosciutto and Nectarine Pizza

Today feels a little bit special. Four years ago this month I published my first column in the Yakima Magazine.  I’ve poured my heart into developing recipes, learning how to take food photos (something I am very much still learning about) and sharing a few words here and there. This little blog is an off-shoot of my column, both of which I cherish very much. The first recipe I ever shared was pizza on the grill so it felt fitting to revisit a house staple and a recipe I’ve tweaked and streamlined over the last couple years. Hope you enjoy!

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The very first article I ever wrote for Yakima Magazine was the September 2014 edition. I knew former editor Robin Beckett through mutual friends and earlier in the summer we ran into each other at a barbecue. She loved the cookies I made for the party (you can find the recipe on yakimamagazine.com, just search chocolate chip cookies) and after chatting for a bit, she asked if I wanted to write something for the magazine. I was floored and excited and spent the rest of the summer planning out exactly what I wanted to feature.

After much deliberation, I decided to write about making pizza on the barbecue. When the day finally came to have photographs done for the article, I had worked myself into a complete frenzy. I had three different pizzas ready to be photographed, my house was clean top to bottom (even though we weren’t taking pictures inside) and I was sweaty, frazzled and very nervous. I vividly remember burning the first pizza, trying hard to laugh off my embarrassment, secretly grateful I had prepped extra pizzas.

Fast forward three years and I’m still here, cooking and baking, making messes and occasionally burning things in my kitchen. I’m so grateful to have Kitchen Captivated in Yakima Magazine to share what I love most, which is making food that brings families and friends to the table together.

It felt right on this ‘anniversary’ of sorts to revisit pizza on the grill. Pizza continues to be a staple around my house because it’s a dinner the whole family loves and gets involved with. But like this column, my pizza-making skills have evolved a bit over the last couple years. My dough recipe is simple and quick, all you need is five minutes to prep and a few hours to let the dough rise. We almost always make pizza on Sunday nights when I have a little extra time in the day. I make the dough in the late morning or early afternoon and leave it on the counter. You could also make dough the night before and store it in the fridge, just pull it out an hour or so before you want to use it.

The beautiful thing about pizza is that just about anything goes when it comes to toppings. This sweet nectarine and prosciutto pizza is a bit of summer goodness in each bite. And while we might be seeing small signs that fall is just around the corner, my local fruit stand is bursting with amazing fresh produce, just begging to be enjoyed. Sweet juicy nectarines (which easily could be swapped for peaches) and salty prosciutto combine with tangy goat cheese, ample fresh basil and a splash of balsamic vinegar for a pizza that is literally bursting with flavor.

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Prosciutto and Nectarine Pizza

  • 1 12-inch pizza dough, rolled out
  • 1 tablespoon olive oil
  • 1 package prosciutto
  • 1 nectarine (or peach), washed and thinly sliced
  • 3 ounces crumbled goat cheese
  • 2 tablespoons fresh basil, chopped
  • ½ cup shredded mozzarella
  • 1-2 tablespoons balsamic vinegar
  • Kosher salt

Place prepared dough on a pizza pan sprayed lightly with cooking spray. Brush dough with olive oil. Start with the prosciutto, evenly placing it across the dough, leaving a 1-inch crust around the edges. Top with sliced nectarines then goat cheese and mozzarella. Sprinkle with kosher salt and bake or grill until desired doneness. As soon as the pizza comes off the heat sprinkle generously with chopped basil and balsamic vinegar.

This pizza dough recipe is a hybrid of several outstanding recipes including Mark Bittman’s Pizza Dough, and Yakima’s Essencia Bakery where I had the pleasure of attending a cooking class last year. I simply took the ingredients and techniques from each recipe and adapted them to what works in my kitchen.

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Homemade Pizza Dough

  • 3 cups all-purpose flour, plus more as needed
  • 2 teaspoons rapid rise yeast
  • 2 teaspoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 cup tap water, plus more if needed

Using an electric mixer with a dough attachment or a food processor, place the flour, yeast, salt, olive oil and honey into the bowl. Turn the mixer or food processor on and mix a few times. Slowly add the water to the flour mixture until dough forms. If the mixture is very wet, add a tablespoon of flour at a time until the dough is stretchy and moist but not gloppy or overly sticky. If the mixture is too dry and very stiff, add a tablespoon of water at a time until the mixture is just right.

Using well-floured hands, mold the dough into a round ball and place in a clean dry bowl. Cover with plastic wrap and a dish towel and walk away. Let the dough rise for at least 2 hours or until it’s more than doubled in size.

When you are ready to make pizza, divide the dough in half and using well-floured hands and cutting board, work the dough a few times until it’s in a nice ball. Let the dough rest on the board under a towel for an additional 15 minutes. (use this time to shred cheese, pre-heat the oven, dice veggies, ect.) Preheat the oven to 450 degree.

Roll the dough out using a rolling pin to 12 to 14 inches in diameter. Lift the crust onto a pizza pan sprayed with cooking spray. Top with desired toppings and bake for 12-15 minutes.

To grill your pizza on the barbecue (which I highly recommend), simply heat your barbecue to medium high heat. If you have a thermometer, shoot for about 500 degrees. You can place your metal pizza pan directly on the barbecue or if you have a pizza stone, even better. Pizza on the grill usually cooks in about 8-10 minutes. When the crust is golden brown and the cheese is melted, your pizza is ready to come off the heat.

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