Every now and again you fall in love. Hard. Now don’t worry. I’m still getting married in October. I’m not running off with anyone new. I’m talking about this pizza. This wonderful, delicious and beautiful pizza.
I have never been a big fan of blue cheese but I’m trying to learn to love it. I just can’t accept that I don’t like blue cheese. Everyone else seems to love it. People rave about how it’s the best thing since sliced bread. I feel the same way about fish and olives. I hate them too. Maybe someday I will learn to the love them. If not, I’m guessing I will survive.
What about you? Are there any foods you can’t stand?
So, now while I may not start slathering everything I own in blue cheese (who would?) I will gladly eat this pizza. The blue cheese brought a nice sharp note to the sweet nectarines. Oh, and that sage. I grew it. Yep. I have managed to not kill my herbs…yet. Well except my basil. That is on it’s way out the door. For some reason it likes to keep dying on me. It looks great, then one day I see a little brown on the stem, then more brown and then death. It’s a tragic cycle that keeps happening. Sigh.
Nectarine, Sage & Blue Cheese Pizza
Yield: 2 small pies
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
Whole wheat pizza dough (store bought is fine)
8 ounces blue cheese
1 nectarine - sliced
2-4 sage leaves - chopped (depends on size of leave and love of sage)
Fresh cracked pepper
Source: Recipe adapted from Alexandra's Kitchen
Pre-heat oven to 425 degrees.
Let dough reach room temperature and divide in half. Sprinkle a little corn meal on parchment lined baking sheet and pull out dough to create a small pizza. Do this with both pieces of dough.
Drizzle each pie with olive oil. Using a pastry brush spread it evenly over the dough. Top each pie with 4 ounces blue cheese and a few nectarine slices.
Bake for 18 minutes until cheese is melted and dough is cooked through.
Sprinkle pies evenly with sage after removing them from the oven and let sit for a few minutes before digging in!