Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle Recipe

Let me introduce you to your new favorite summer showstopper: Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle. This pizza is a whirlwind of flavors—savory, sweet, creamy, tangy, and just a touch of heat. Imagine a crisp yet chewy crust topped with a nutty homemade pesto, gooey mozzarella, tangy goat cheese, and slices of nectarines caramelized until golden and syrupy. The grand finale? A spicy balsamic drizzle that takes things to the next level. This is the kind of pizza that’ll have everyone at the table reaching for seconds and asking for the recipe.

Ingredients You’ll Need

Every ingredient in this pizza has a starring role, bringing its own magic to the mix. From the earthy crunch of toasted walnuts to the juicy sweetness of caramelized nectarines, each element is simple yet essential for making Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle truly unforgettable.

• Pizza Dough: One ball (about 12 oz), either store-bought or homemade, forms the chewy, golden crust that holds all the goodness.
• Olive Oil: A tablespoon to brush over the dough, adding flavor and helping the crust crisp up perfectly.
• Toasted Walnuts: Half a cup, toasted for extra depth, give the pesto its signature earthy richness.
• Fresh Basil Leaves: One cup, packed, for that classic pesto aroma and vibrant green color.
• Grated Parmesan Cheese: A quarter cup adds salty, nutty notes to the pesto.
• Garlic: Just one clove, for a punchy, aromatic kick in the pesto.
• Salt and Pepper: To taste, bringing out all the flavors in the pesto.
• Nectarines: Two ripe ones, sliced, for a perfectly sweet, juicy topping.
• Butter: One tablespoon, used to caramelize the nectarines for that extra layer of flavor.
• Honey: One teaspoon for the nectarines, plus one tablespoon for the balsamic drizzle, giving subtle sweetness to both.
• Shredded Mozzarella Cheese: One and a half cups for stretchy, melty goodness.
• Goat Cheese or Feta: A quarter cup, crumbled, for a creamy, tangy contrast.
• Fresh Basil Leaves (for garnish): Scattered on top, these add freshness and a burst of color.
• Balsamic Vinegar: A quarter cup is reduced to create a tangy, syrupy drizzle.
• Crushed Red Pepper Flakes: Just a quarter teaspoon, bringing a gentle heat to the balsamic glaze.
• Pinch of Salt: Added to the nectarines for balance while caramelizing.

How to Make Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle

Step 1: Prep and Preheat

Start by getting your oven blazing hot at 475°F, with a pizza stone or baking sheet inside to preheat. This step is key for a crisp, bakery-style crust. Lightly flour your work surface, then stretch or roll your dough into a 10- to 12-inch circle—no need to stress about perfect edges. Brush the surface with olive oil and set it aside. The oil gives the crust that gorgeous golden sheen and a hint of flavor.

Step 2: Whip Up the Toasted Walnut Pesto

Now for the heart of this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle: the pesto! In a food processor, pulse your toasted walnuts, fresh basil, Parmesan, garlic, olive oil, salt, and pepper. You’re aiming for a pesto that’s smooth but still has a bit of texture—think rustic, not baby food. Set this fragrant green goodness aside for assembly.

Step 3: Caramelize the Nectarines

Melt butter in a skillet over medium heat, then add your sliced nectarines, a drizzle of honey, and a pinch of salt. Cook them for 4 to 5 minutes, stirring occasionally, until they’re soft and have a little golden caramelization. This simple step concentrates the nectarine’s sweetness and adds irresistible flavor.

Step 4: Assemble the Pizza

Carefully transfer your prepared dough onto the preheated stone or baking sheet. Spread a generous layer of your homemade pesto over the base. Next, sprinkle on the mozzarella, then nestle the caramelized nectarines across the top. Finish with crumbled goat cheese or feta for a creamy, tangy punch.

Step 5: Bake to Perfection

Slide your pizza into the oven and bake for 10 to 12 minutes, until the crust is golden and crisp and the cheese is melted and bubbling. The aroma at this point will have everyone hovering in the kitchen!

Step 6: Make the Spicy Balsamic Drizzle

While the pizza bakes, combine balsamic vinegar, honey, and crushed red pepper flakes in a small saucepan. Simmer over low heat for 5 to 6 minutes until the mixture thickens slightly. This sweet, tangy, and spicy glaze is what makes the Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle truly special.

Step 7: Finish and Serve

Once your pizza is out of the oven, immediately drizzle it with the spicy balsamic reduction and scatter fresh basil leaves over the top. Slice it up and serve warm—get ready for compliments!

How to Serve Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle

Garnishes

A finishing touch of fresh basil leaves not only looks beautiful but adds a burst of herbal freshness that ties the whole pizza together. For a little extra flair, try a sprinkle of flaky sea salt or even a few extra toasted walnut pieces scattered on top.

Side Dishes

This pizza pairs beautifully with a crisp green salad tossed in a light vinaigrette or a simple bowl of marinated olives. For a heartier meal, serve it alongside a chilled summer soup like gazpacho or a tangy tomato salad to complement the sweet and savory notes of the pizza.

Creative Ways to Present

For a party, slice the Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle into smaller wedges or squares for easy sharing. Arrange on a rustic wooden board with fresh herbs and edible flowers for a stunning centerpiece. Or serve each slice with a small skewer of extra caramelized nectarines and basil for an appetizer twist.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have leftover pizza, store slices in an airtight container in the refrigerator for up to three days. The flavors actually deepen after a day, making those next-day slices extra delicious.

Freezing

To freeze, let the pizza cool completely. Wrap individual slices tightly in plastic wrap and pop them into a freezer bag. They’ll keep for up to two months, making it easy to treat yourself to gourmet pizza any time the craving strikes.

Reheating

For best results, reheat slices in a 400°F oven for 8 to 10 minutes until hot and crisp. Avoid the microwave if possible—it can make the crust soggy. If you’re in a hurry, a quick toast in a skillet works wonders, too.

FAQs

Can I use peaches or plums instead of nectarines?

Absolutely! Peaches and plums are both fantastic substitutes in this recipe. Their natural sweetness and slight tartness work beautifully with the pesto and drizzle, so use whichever stone fruit looks best at your farmers market.

Is there a nut-free option for the pesto?

Yes! Simply swap out the walnuts for sunflower seeds or pumpkin seeds. You’ll get a similar texture and delicious flavor, making this pizza allergy-friendly without missing out on richness.

Can I make any elements ahead of time?

Definitely. The walnut pesto and spicy balsamic drizzle can both be made a day or two ahead and stored in the fridge. Even the caramelized nectarines will keep for a day, so you can assemble your pizza quickly when you’re ready to bake.

What’s the best way to get a crisp crust at home?

Preheating your pizza stone or baking sheet is key. Stretch your dough thinly and bake it on a hot surface for that irresistible crispy edge. Brushing the crust with olive oil also helps achieve that golden crunch.

Can I make this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle vegan?

Absolutely! Use your favorite vegan mozzarella and goat cheese alternatives, replace the Parmesan in the pesto with a vegan version or extra nuts, and swap the butter for plant-based margarine. The drizzle works just as well with maple syrup instead of honey.

Final Thoughts

If you’re looking for a pizza that’s anything but ordinary, give this Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle a try. It’s a celebration of summer flavors and a true crowd-pleaser, whether you’re sharing it with friends or savoring a slice all to yourself. Fire up your oven and get ready to fall in love, bite after bite!

Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle Recipe

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4.8 from 12 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Toasted Walnut Pesto and Caramelized Nectarine Pizza with Spicy Balsamic Drizzle is a delightful gourmet vegetarian pizza that combines a crispy, golden crust with a rich walnut pesto, sweet caramelized nectarines, and creamy cheeses. The spicy balsamic reduction adds a perfect tangy kick, making it a perfect summer fusion dish bursting with fresh and vibrant flavors.

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Ingredients

Scale 1x2x3x

Pizza Base:

• 1 ball (about 12 oz) pizza dough (store-bought or homemade)
• 1 tablespoon olive oil

Toasted Walnut Pesto:

• 1/2 cup toasted walnuts
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Caramelized Nectarines:

• 2 ripe nectarines, sliced
• 1 tablespoon butter
• 1 teaspoon honey
• Pinch of salt

Toppings:

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup crumbled goat cheese or feta
• Fresh basil leaves for garnish

Spicy Balsamic Drizzle:

• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

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Instructions

1. Preheat and Prepare Dough: Preheat your oven to 475°F (246°C) and place a pizza stone or baking sheet inside to heat thoroughly. Lightly flour your work surface and stretch or roll the pizza dough into a 10- to 12-inch circle. Brush the dough lightly with olive oil and set aside.
2. Make Walnut Pesto: In a food processor, pulse together toasted walnuts, fresh basil, grated Parmesan, garlic, olive oil, salt, and pepper until the mixture is smooth but retains some texture. Set this flavorful pesto aside.
3. Caramelize Nectarines: Heat a skillet over medium heat and melt the butter. Add the sliced nectarines along with honey and a pinch of salt. Cook for 4–5 minutes until the nectarines are tender and slightly caramelized. Remove from heat and set aside.
4. Assemble and Bake Pizza: Carefully transfer the stretched dough onto the preheated pizza stone or baking sheet. Spread a generous layer of the walnut pesto evenly over the base. Top with shredded mozzarella, the caramelized nectarines, and crumbled goat cheese. Bake for 10–12 minutes until the crust is golden and the cheese is melted and bubbly.
5. Prepare Spicy Balsamic Drizzle: While the pizza bakes, combine balsamic vinegar, honey, and crushed red pepper flakes in a small saucepan. Simmer over low heat for 5–6 minutes until the mixture thickens slightly. Remove from heat and let it cool.
6. Finish and Serve: Remove the pizza from the oven and drizzle it with the spicy balsamic reduction. Garnish with fresh basil leaves. Slice the pizza and serve warm for the best flavor experience.

Notes

• You can substitute nectarines with peaches or plums for a different but equally delicious flavor.
• For a nut-free pesto alternative, use sunflower seeds or pumpkin seeds instead of walnuts.
• The spicy balsamic drizzle can be made in advance and stored in the refrigerator for up to one week.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Fusion, American

Nutrition

• Serving Size: 1 slice (1/4 of pizza)
• Calories: 420
• Sugar: 7g
• Sodium: 460mg
• Fat: 23g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 25mg