Nectarine Sage Blue Cheese Pizza
Jun 27, 2012, Updated Feb 01, 2016
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This Nectarine Sage Blue Cheese Pizza is the perfect summertime pizza treat. A combination of sweet, salty and sharp cheese flavors.
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
This Nectarine Sage Blue Cheese Pizza is the perfect summertime pizza treat. A combination of sweet, salty and sharp cheese flavors.
Yield: 2 small pies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- Whole wheat pizza dough (store bought is fine)
- Olive oil
- 8 ounces blue cheese
- 1 nectarine - sliced
- 2-4 sage leaves - chopped (depends on size of leave and love of sage)
- Kosher salt
- Fresh cracked pepper
Source: Recipe adapted from Alexandra's Kitchen
Directions:
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 15-20 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!
Enjoy!
This pizza looks amazing! And I know I am late on this but…I love your redesign!
pretty pretty!
I’m not a big fan of blue cheese by itself either but I love the intriguing combination of flavours here!
Loving this unique idea!
Well I have the sage (thank you!) and nectarines so I think I need to get myself some blue cheese. I love the mold stuff so any excuse to eat it is taken advantage of 🙂
I want to eat this.
this combination sounds amazing!! i don’t love blue cheese, but i can handle gorgonzola just fine, so that will be on my pizza 😉
I love gorgonzola! Especially on salad…yum!
Even though I don’t like blue cheese (it’s just sooo tangy!) I’d be willing to try a bite of this pizza, especially if it was grilled.
My sage has been growing out of control for 4 summers now. Sage is a perennial and if you cut it back at the end of the season it will grow even bigger next year. At the end of September I hang my sage leaves upside down to try them and I crumble them up and use the dried sage all winter.
As far as foods I hate… well, there are a few. Mayonaise (I abhor it), olives, and cold cuts. There are other foods that I don’t prefer (mushrooms, sour cream, hard boiled eggs, and mustard), but I can tolerate them in small doses or when they are well-disguised in a dish. But that mayo thing? Yuck, yuck and yuck!
Oh no! No mayo? I would cry. I even dip my fries in mayo…haha. I’m glad to hear you don’t like olives. It’s nice to know I’m not the only one 🙂
My sage is in a pot so I’m not sure how well it’s going to last through the winter. I do know that it’s grows like crazy and is producing a ton! I’m going to have to dry it because there is no way I can use this much sage in one season.
yum!! this looks so good! i love pizzas that have the sweet fruit on top, especially seasonal fruits. great choice on the blue cheese too!
I really can’t get behind celery. Like, at all. Or mayo. Or sour cream. I’m working on mustard.
But blue cheese and fruit and in my pizzas? I totally love those!
When I was a kid I used to hate celery because of the stringiness. I hated the way it would get caught in my throat.