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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

//assets.pinterest.com/js/pinit.js1 (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.