Nectarine Pizza

Carmen Niehaus, Nectarines

A short-crust pastry forms the basis for this interesting, sweet pizza, topped with peaches.

  • Serves 6–8
  • Preparation: 20 min
  • Baking time: 25–30 min



  • 250g ice-cold butter, cubed
  • 250ml (1c) icing sugar
  • 500ml (2c) cake flour
  • 80ml (1/3c) corn flour


  • 5 nectarines, halved and cut into wedges
  • 1 round Camembert cheese, cut into pieces
  • 1 wedge gorgonzola
  • rosemary or thyme sprigs
  • preserved ginger
  • chopped nuts
  • rocket leaves



  1. Place all the ingredients in the bowl of the food processor. Process till all the butter is worked into the flour and a soft dough is formed.
  2. Turn out on a floured surface, form into a ball, wrap in cling wrap and refrigerate for about 30 minutes.
  3. Roll out the dough in a large circle and arrange on a greased upside-down baking sheet.
  4. Arrange some of the nectarines on top, add the cheese and sprinkle over some rosemary or thyme sprigs.
  5. Bake for about 25β€”30 minutes of until the short-crust is done, and the cheese melted.