Yellow Nectarine, Artichoke and Rocket Pizza

Elevate your pizza experience with this exquisite Artichoke, Nectarine, and Parmesan Pizza. The harmonious combination of flavors and textures in this recipe is a culinary masterpiece. The pizza dough is made from scratch using a simple yeast mixture, transforming into a soft and pillowy base. A luscious artichoke paste, crafted from whole artichoke hearts, olive oil, and grated parmesan, creates a savory foundation. Slices of firm yellow nectarines bring a burst of sweetness, while the peppery rocket and tangy shaved parmesan add complexity. A drizzle of balsamic glaze ties all the flavors together, resulting in a visually stunning and palate-pleasing dish that’s perfect for sharing.

PREP 25 MINS + PROVING TIME

COOK 15 MINS

SERVES 4

INGREDIENTS:

• ¾ cup hot water
• 2 teaspoons instant yeast
• 1 teaspoon caster sugar
• 2 cups pizza flour
• 1 teaspoon sea salt flakes
• 1/3 cup olive oil
• 280g jar whole artichoke hearts, drained
• 1/2 cup finely grated parmesan
• 3 firm yellow nectarines, cut into thin wedges (approx. 180g each)
• Shaved parmesan, to serve
• 20g baby rocket
• 1/3 cup balsamic glaze

INSTRUCTIONS:

1. Begin by creating the dough: In a jug, whisk together hot water, instant yeast, and caster sugar. Allow the mixture to sit for 10 minutes until frothy. In a large bowl, combine pizza flour, sea salt, and 1 tablespoon of olive oil. Stir in the yeast mixture until a soft dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth. Place the dough in an oiled bowl and let it rise in a warm place for 30 minutes, or until doubled in size.
2. Meanwhile, create the artichoke paste: Blend whole artichoke hearts, 1/4 cup of olive oil, finely grated parmesan, salt, and white pepper in a food processor until a thick paste forms.
3. Preheat your oven to 240°C and grease 2 large baking trays. Divide the risen dough into two portions and roll each into a 25cm round on a floured surface. Place the dough rounds onto the prepared trays.
4. Spread the artichoke paste evenly over the pizza bases. Arrange the nectarine wedges on top.
5. Bake the pizzas in the preheated oven for 10-15 minutes or until the crust is golden and crisp.
6. Once baked, top the pizzas with shaved parmesan and baby rocket leaves.
7. Drizzle the pizzas with balsamic glaze for a delightful balance of flavors.
8. Serve the Artichoke, Nectarine, and Parmesan Pizza immediately, offering a visual feast that promises an array of delicious and unexpected taste sensations.

TIPS:

• Yeast Activation: When mixing the yeast, water, and sugar, ensure the water is warm but not too hot. The frothy mixture indicates that the yeast is active and will help the dough rise properly.
• Kneading the Dough: During the kneading process, aim for a smooth and elastic texture. Kneading helps develop gluten, which contributes to the dough’s structure.
• Rising Time: Allow the dough to rise in a warm place until it’s doubled in size. This step is crucial for achieving a light and airy crust.
• Artichoke Paste: The artichoke paste adds a luxurious and umami-rich element to the pizza. Pulse the ingredients until a thick and spreadable consistency is achieved.
• Nectarine Slicing: Choose firm nectarines for clean and even slicing. Cut the nectarines into thin wedges to ensure they cook evenly on the pizza.
• Baking Temperature: Preheat the oven to a high temperature of 240°C. The hot oven ensures that the pizza crust becomes crispy while the toppings cook to perfection.
• Assembly: When spreading the artichoke paste, ensure an even layer, leaving a small border around the edges for the crust. This prevents the toppings from sliding off during baking.
• Nectarine Arrangement: Arrange the nectarine wedges in an appealing pattern on the pizza, ensuring even distribution for balanced flavors.
• Serving: Once the pizza is baked, top it with shaved parmesan and fresh baby rocket leaves. The rocket adds a peppery kick and a pop of color.
• Balsamic Glaze: Drizzle the balsamic glaze over the pizza just before serving. Its sweet and tangy notes elevate the dish’s overall taste.

This pizza recipe seamlessly combines sweet and savory elements for a gourmet twist on a classic favorite. The artichoke paste, nectarine slices, and peppery rocket all contribute to an intriguing flavor profile that’s perfectly complemented by the balsamic glaze. Enjoy this culinary masterpiece that’s sure to impress your taste buds and elevate your pizza experience.