If you are looking for a tasty, yet very easy Paleo recipe you should definitely try out Heidi’s Nectarine and Prosciutto Pizza.
The greatest thing about this pizza is that you won’t need too many ingredients and you’ll need to use your oven for about 10 minutes only. Developed and tested out by Heidi Perry, this magical recipe will help you realize one important thing – fruit on pizza is always a good idea. If you haven’t tried that combo out, then, what are you waiting for?
The strange and wonderful mix of maple-caramelized, crispy prosciutto and nectarines will remind you of a slow-smoked peach-glazed pork roast. And, once you add in the pesto, red onion, and a balsamic reduction, you won’t be able to keep your hands off of this pizza. Oh, did we also mention that the crust has a little honey and thyme in it?
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And here is the recipe:
- 1-1/2 cups tapioca flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp sea salt
- 3 tbsp gelatin
- 1 tbsp of fresh thyme
- 1/4 cup olive oil
- 1 tbsp honey
- 1 cup hot water
- 1/2 cup sunflower seeds toasted
- 1 cup fresh basil
- 1 cup arugula
- 1/2 cup nutritional yeast
- 1 lemon zested
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 1 tablespoon ghee
- 1 tbsp maple syrup
- 2 nectarines sliced to 1/2-inch thickness
- 4 oz prosciutto torn
- 1 cup balsamic vinegar
- 2 tbsp maple syrup
- 1-3 tsp sriracha (optional)
- 1/3 cup red onion small dice
- 1/2 cup fresh basil chiffonade
- Preheat oven to 220 degrees C / 425 F. Grease two baking sheets with avocado oil.
- Whisk dry ingredients together in a large bowl. Slow drizzle in the olive oil while stirring. Combine honey and hot water, and carefully stir into mixing bowl. Continue stirring to form dough. If mixture is too wet to form a ball, you can add an additional tablespoon of coconut flour.
- Split dough in half and transfer to prepared baking sheets. Press dough into desired shape, approximately 0.5 cm / 1/4 inch thick. Use a fork to poke several holes in each crust.
- Transfer trays to oven. Bake for 7 minutes, rotating trays inside the oven about halfway through.
- Use a flat spatula to loosen crusts from tray, if necessary. Set aside.
- Add all ingredients except olive oil to the bowl of your food processor. Pulse a few times to combine, and turn on the food processor. Drizzle olive oil in slowly until a lightly chunky sauce is formed.
- Melt the ghee and maple syrup together in large saute pan over med-high heat. Add the nectarines in one layer, but don’t crowd them. If necessary, cook in separate batches. Quickly get a good sear and flip the slices to sear both sides. Transfer to a plate to cool.
- In the same pan, quickly saute the torn prosciutto until crisp and it’s picked up all the leftover caramel from the nectarines. Remove from heat and set aside to cool.
- Add the balsamic vinegar, maple syrup, and sriracha to a small saucepan and bring to a boil. Reduce to simmer and cook for about 15 minutes, until liquid is reduced and syrupy. Remove from heat and set aside to cool.
- Preheat oven to 400 degrees. Smooth pesto onto par-baked crusts. Top with caramelized nectarines and prosciutto. Loosely cover each crust with a sheet of aluminum foil, and bake for about 5 minutes. Turn broiler on to high heat, and remove foil from crusts. Broil each pizza for 2 minutes, until crust is browning and toppings are getting some more caramelized color.
- Remove from oven, and top with red onion and basil. Serve warm with love!
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