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 25—30 minutes of until the short-crust is done, and the cheese melted.