I used to not be very adventurous with pizza. The only fruit I ever allowed on my pizza was pineapple, and even that took a while for me to warm up to. A few years ago I had a pear and Gorgonzola pizza while in New York and it was amazing, so when I found a recipe for a Nectarine and Brie pizza I knew that I wanted to try it. To make things easier for myself, I used store bought crusts from Whole Foods after multiple miserable attempts with dough. The only things I changed about this recipe was that I used Greek yogurt instead of Creme Fraiche (we couldn't find any) and I sprinkled sea salt over the entire pizza instead of just the crust.This pizza was unbelievable. I made two pizzas because our friend, McKinsey, was joining us and Phillip and I can usually put away a whole pizza just the two of us. For the two pizzas I ended up using 3 nectarines and 3 wedges of brie. The hardest part of this recipe was cutting the brie because it was so soft and creamy. Yum. The brie melted so nicely and the sweet nectarines, combined with the peppery kick of the arugula with the honey and salt worked so well together. Apparently I just love honey and salt...also I love how pretty the pizza looked after laying out the nectarines.