Friday, August 26, 2011

nectarine, gorgonzola & walnut flatbread pizza

Today I reluctantly broke from my steady August regiment of tomato and cucumber sandwiches to try out an idea that's been brewing in my head and taste buds for a flatbread pizza involving nectarines and gorgonzola.

I took inspiration from the ingredient list from this recipe, and came up with this quick, delicious, sweet & savory lunch (very adaptable to what you have on hand):
  • flatbread, naan, etc
  • nectarine
  • cheddar, fontina, or mozzarella cheese
  • gorgonzola cheese
  • honey
  • basil
  • walnuts, pinenuts etc

Preheat oven to 500 degrees. If you have a pizza stone, preheat that as well. 

Heat some olive oil in a pan (1 T is enough). Throw in a handful of walnuts, pine nuts, or any other nut of choice (or even sunflower seeds). Slice up a nectarine (mine was very small - about the size of a plum, and was the perfect amount. If you are working with a large nectarine, you might only need 1/4 or 1/2) - and add it to the pan. Cook over medium high heat until nuts and nectarine slices are nicely browned and the nectarines are softened.

While that's cooking, slice up some fontina cheese (or any other hearty but kind of mild cheese - something that will be a nice backdrop to the gorgonzola) and add evenly to a flatbread, naan, etc. You don't need to cover the whole thing. 

Add the nectarine and nut mixture, spread around evenly. Sprinkle gorgonzola crumbles on top to taste. Drizzle the top with honey, and bake for about 12 minutes or until cheese is melted, slightly browned and bubbly and the bottom is starting to get crisp. 

Let cool slightly. Sprinkle with thinly sliced basil. Slice up and enjoy!

 (Man, I am going to miss the luxury of lunchtime creativity when I get back to work.)

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