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Nectarine Pesto Pizza

This recipe is adapted from Jess Peterson of Scones & Patron

To make this pizza, you will need:

  • 1 ball of pizza dough (available for $2.59 at the Glen’s Dupont deli, or make your own!)
  • Cornmeal, for dusting
  • 1/2 cup La Pasta Basil Pesto
  • 1 link Bilinski’s Spinach and Garlic with Fennel Chicken Sausage or Tofurky Spinach Pesto Sausage
  • 1 nectarine, thinly sliced
  • 2 handfuls spinach
  • 1 ball Blue Ridge Dairy Burrata
  • Fresh basil, for garnish
  • Balsamic glaze, to drizzle
  1. Preheat your oven to 425F. Spray a round pan with cooking spray, then
    sprinkle with cornmeal. This helps prevent the dough from sticking and also adds a
    nice flavor and texture to the bottom of the crust. Stretch your pizza dough out to a
    large circle using whatever fancy pizza-tossing maneuvers you’ve picked up from
    the media over the years.
  2. Spread the pesto evenly over the crust, then slice up your veggie sausage and
    nectarines. You’ll want very thin slices so that they can cook quickly AND so you
    can achieve maximum pizza coverage. A bite without toppings is not a bite I want to
    take.
  3. Toss a couple handfuls of spinach onto your pizza, then slide it into the oven for 8
    minutes. After the 8 minutes are up, gingerly slide the pizza out of the oven, rip the
    burrata into pieces, and scatter evenly onto the pizza. Slide it back into the oven to
    cook for another 6 minutes or so, until the crust is golden brown.
  4. Remove the pizza from the oven, scatter with fresh basil, and drizzle with balsamic
    glaze. Voila! You have a pizza! Slice and serve.

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