Stone Fruit & Ricotta Pizza

A crispy, golden crust topped with creamy cheese, juicy SGS nectarines, and a drizzle of rich balsamic reduction—this pizza is the perfect blend of sweet and savory. Whether you’re making it for a summer dinner or a unique appetizer, this recipe is a guaranteed crowd-pleaser.

Ingredients:

For the Dough
- ¼ cup whole wheat flour
- 3½ cups all-purpose flour, plus more for rolling
- 2 tsp kosher salt
- 1⅔ cups lukewarm water
- 2 tsp sugar
- 2 tsp active-dry yeast
- 2 tsp olive oil
For the Reduced Balsamic
- ½ cup balsamic vinegar
Toppings (for One Pizza)
- Olive oil, for greasing
- 1 nectarine, thinly sliced
- Fresh ricotta, buffalo mozzarella, goat cheese, mascarpone—choose your favorite!
- Freshly shaved Parmigiano Reggiano
- Fresh thyme or arugula

Recipe Instructions:

Make the Dough:
1. In a stand mixer fitted with a dough hook (or by hand), combine the flours and salt.
2. In a small bowl, mix the water, sugar, and yeast. Let sit for 5 minutes until bubbly. Stir in olive oil.
3. With the mixer on low, slowly pour in the yeast mixture. Knead until smooth, about 10 minutes. The dough will be sticky, so coat your hands with flour before handling it.
4. Divide into four balls and place on an oiled, parchment-lined sheet. Lightly rub with olive oil and cover with plastic wrap. Let rise in a warm spot for 2 hours until doubled in size.
Roll Out the Dough:
1. Place one ball onto a generously floured surface. Press and stretch the dough with floured fingers, then roll out until thin, leaving the edges slightly thicker.
2. If the dough resists stretching, let it rest for 15 minutes, then try again.
Make the Balsamic Reduction:
1. Heat the balsamic vinegar in a small pan over medium-high heat. Simmer, watching closely, until thickened.
2. Remove from heat before it over-reduces, as it will continue thickening while cooling.
Assemble & Bake:
1. Preheat oven to 500ºF. Line a baking sheet with parchment or lightly grease it.
2. Place the rolled-out dough on the pan and brush with olive oil.
3. Spread a layer of cheese over the dough, then top with SGS nectarines or peaches. Sprinkle with shaved Parmigiano Reggiano.
4. Bake for 10 minutes, or until the crust is golden and the cheese is bubbling.
5. Remove from the oven and sprinkle with fresh thyme or arugula. Drizzle with balsamic reduction. Slice and serve!

Other SGS Fruit Pizza Variations

Swap nectarines for plums and add blue cheese for a rich, tangy twist.
Try SGS cherries with burrata and finish with a honey drizzle.
Use peaches with brie and a handful of toasted almonds for extra crunch.

SGS stone fruits make this pizza a perfect balance of sweet, creamy, and crisp—give it a try for your next meal!