Sunday, July 22, 2012

Two No-Sauce Summer Pizza Recipes


Nectarine  and Goat Cheese Pizza
                                           
Summer has finally arrived in Santa Barbara. The icky June gloom has lifted and the sun is shining. Pizza night is a tradition in our family, but when it's hot out I always crave lighter, sauce-free pizzas loaded with fresh summer produce. The girls love to stretch and roll out the dough, and brush on a little garlic olive oil in place of sauce. Here are a couple of summery pizza topping combinations that we really loved from last week's pizza night. I like both of these drizzled with a little balsamic vinegar.

Cherry Tomato, Zucchini Ribbon, and Burrata Pizza













Thinking outside the tomato sauce cheese pizza box is really fun and tasty. And a great way to use up extra produce. Which pizza do you like better - nectarine or tomato? Any other summer pizza topping suggestions for me? 

Also,  I was thrilled to be featured on the uber stylish Style Me Pretty blog today. You can see my picks for a backyard summer dinner there.  



Nectarine and Goat Cheese Pizza
printer friendly recipe

Serves 6

1 (16 oz.) pizza dough, room temperature 
1 tablespoons extra virgin olive oil
1 clove garlic, minced 
3 oz. goat cheese
1/2 red onion, thinly sliced
2 large nectarines, pitted and sliced
1/4 cup microgreens or fresh basil leaves

Preheat the oven and a pizza stone (if using) to 550 degrees. Roll out dough on a lightly floured surface. Brush olive oil and minced garlic over dough. Top with goat cheese, onion, and nectarines. Bake for 8-10 minutes, until crust is crisp. Top with microgreens or basil.


Cherry Tomato, Zucchini Ribbon, and Burrata Pizza
printer friendly recipe

Serves 6

1 (16 oz.) pizza dough, room temperature 
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 zucchini, cut into ribbons with a vegetable peeler
1 cup cherry or grape tomatoes, any color
8 oz. burrata cheese, drained, patted dry, and torn into large pieces (available at Trader, Joe's, Whole Foods, and other stores)
1/4 teaspoon sea salt such as fleur de sel

Preheat the oven and a pizza stone (if using) to 550 degrees. Roll out dough on a lightly floured surface. Brush 1 tablespoon  of olive oil and minced garlic over dough. Top with zucchini, tomatoes, and burrata cheese. Drizzle with the remaining tablespoon olive oil and sprinkle with salt. Bake for 8-10 minutes, until crust is crisp.

21 comments:

  1. Wonderful Friday night pizza combinations! If I had to choose...I would go with the cherry tomato, zucchini, and burrata cheese one! Delicious.

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  2. Love both of these pizzas. I'll have a slice of each please :)

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  3. that nectarine pizza sounds like heaven on a crust!

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  4. These look amazing! Love the addition of fruit

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  5. Wonderful summer pizza!

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  6. Mmmm, these both look so yummy! I would probably go with the one that has zucchini :)

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  7. What a great summer pizza. Looks and sounds heavenly.

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  8. With my husband on chemo, and not doing well, I have had to cut way back on ingredients used in meals especially anything overly tastey and no spicey at all. i have been ordering meals from KitchenDoor.com for 7-days a week for 2 months now, and I do miss cooking. Your pizza looks so good and I am making both of them tonight, even though here in Seattle we have had our two days of summer and the rain is back :(

    Thank you so much for these.

    --Mari

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  9. Nectarines and Goat Cheese! What a wonderful combination..... Your photos are stunning!

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  10. I love these no sauce pizzas! Perfect for simple summer foods. And you photos are so pretty:)

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  11. Both pizzas sound amazing!! I think I need to try your nectarine and goat cheese pizza!

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  12. wow! They are both out of this world.I love the second though I think the best. Just so fresh and sweet and delicious

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  13. My kids don't like sauce ..so these sound perfect!

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  14. Love these pizza recipes!

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  15. Loved the feature on SMP! What a great summer menu!

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  16. wow, does all of this ever sound good!

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  17. Wow those both look incredible!

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  18. I just love the combinations you came up with. They look almost too pretty to eat!
    Off to check out your guest post.

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  19. omg that all looks just absolutely mouthwatering right now, lol... your photos are so fantastic!

    TravelDesignery.com

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  20. Hi Marina :) You asked about the lens I'm using...it's the 50mm f/1.4. Sorry it took so long for me to get back to you. Hope you're having a good week!

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  21. Wow does this one look delicious. Love your pictures.

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