This pizza is perfect for summer, the sweet nectarines and creamy ricotta balance out the tartness of the balsamic vinegar. We used our favorite gluten-free crust, Bob's Red Mill, for a delicious base for our pizza. Serves 4-6

Ingredients:

Pizza crust:

1 package of your favorite gluten-free Pizza mix. (I use Bobs Red Mill)

Toppings:

1 cup fresh ricotta cheese.

1 teaspoon herb de Provence

1 teaspoon ground pepper, more to taste.

1 ½ teaspoon salt, more to taste.

2 fresh nectarines

¼ cup balsamic vinegar

1 big handful of fresh basil leaves

2 tablespoons parmesan cheese, shaved

1 teaspoon olive oil

Directions:

Follow the package instructions for the pizza dough. Place the dough on an oiled baking sheet and shape. Drizzle olive oil over the top. Bake according to the package instructions.

In a small bowl combine the ricotta cheese, herbs, salt, and pepper and mix.

Spread an even layer of the ricotta on the baked crust. Arrange the nectarines and basil next, and then top with the parmesan cheese. Place in the oven until the cheese is melted and the pizza is warm, about 5-7 minutes.

Meanwhile, pour the balsamic vinegar into a small saucepan and cook over medium heat for about 4 minutes, until bubbly. Remove from heat and allow to cool while pizza bakes. Remove the pizza from the oven, and drizzle it with the balsamic reduction.

Best eaten the day of.



Enjoy!