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Grilled Nectarines & Sage Chips

Grilled nectarine & sage pizza

Grilled nectarine & sage pizza

Grilled nectarine & sage pizza

Mascarpone, raspberry balsamic reduction, grilled nectarines, pine nuts, fried sage chips



Ingredients: 1 ball of pizza dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper handful of pine nuts bunch of sage leaves 2-3 nectarines, sliced into wedges ½-1 cup mascarpone cheese

For the balsamic reduction: 1 ½ cups balsamic vinegar 1 ½ cups fresh raspberries 3 tablespoons sugar

Directions: Preheat your oven to 550° F, or as hot as it will go. Heat the balsamic vinegar in a small sauce pan until it reaches about 175° F. Add the sugar and increase the temperature until it is almost at a boil, then add the raspberries. Continue to stir until the mixture has reduced by about two thirds, then take it off the heat and set aside.

Preheat your grill pan (we use a Cuisinart Griddler, but anything with ridges will work) to medium high. When it’s hot enough, lay the nectarines out in batches and cook until they have grill marks on both sides.

To make the sage chips, put about a half inch of olive oil in a deep skillet or small saucepan and heat on medium-high. Drop the fresh sage leaves carefully into the hot oil until they are slightly browned—this should only take a minute or two if your oil is hot enough.

Put the fried sage leaves on a paper towel-lined plate to dry and sprinkle with sea salt. Make sure you salt them before they dry so that the salt will stick to the leaves.

Next, prepare your dough using the directions on the right. After it’s been in the oven for a minute, take it out and brush it lightly with olive oil. Spoon out the raspberry sauce in an even layer, followed by spoonfuls of the mascarpone.

Add the grilled nectarines, pine nuts & sage chips, and pop it in the oven. Bake until the cheese has melted and the crust is a nice golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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