If you’re dreaming of a dish that sings with fresh summer flavor, look no further than tarine Pizza with Spicy Balsamic Drizzle. This vibrant pizza combines golden, burnished nectarines, creamy mozzarella, aromatic basil walnut pesto, and a lively balsamic drizzle with just the right kick, all layered on a chewy crust. It’s the kind of meal that turns an ordinary evening into something completely special, whether you’re celebrating stone fruit season or just craving pizza that’s a little out of the ordinary.

tarine Pizza with Spicy Balsamic Drizzle Recipe - Recipe Image

Ingredients You’ll Need

The magic of tarine Pizza with Spicy Balsamic Drizzle comes from a handful of thoughtfully chosen ingredients—each bringing something wonderful to the table, from bright color to depth of flavor. Make sure you use ripe nectarines and fresh basil for the brightest taste possible!

Pizza dough (1 pound): The chewy, crisp foundation—use store-bought for ease, or homemade if you’re feeling ambitious.
Olive oil (1 tablespoon + 1/3 cup for pesto): Adds richness to the dough and silkiness to the pesto.
Fresh basil leaves (1 cup): Brings herbal freshness and a gorgeous green hue to the pesto.
Toasted walnuts (1/2 cup): Offer toasty crunch and a deeper, nutty flavor—don’t skip the toasting step!
Grated Parmesan cheese (1/3 cup): Adds salty, savory umami to the pesto.
Garlic (2 cloves): Sharpens up the pesto and makes it pop.
Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): These season every bite perfectly.
Ripe nectarines (2, thinly sliced): Sweet and tangy, they caramelize beautifully.
Butter (1 tablespoon): Helps caramelize the nectarines for a glossy finish.
Honey (1 teaspoon for fruit + 1 teaspoon for drizzle): Adds a soft sweetness to both nectarines and the balsamic topping.
Shredded mozzarella cheese (1 1/2 cups): Melts into gooey perfection, holding everything together.
Crumbled goat cheese or feta (1/4 cup): Offers creamy tang that pairs so well with the peaches and pesto.
Balsamic vinegar (1/4 cup): Forms the base of the spicy-sweet drizzle that ties the whole pizza together.
Crushed red pepper flakes (1/4 teaspoon): Add subtle heat to balance out the sweetness.
Fresh arugula for topping: Delivers a peppery bite and bright green color to finish the dish.

How to Make tarine Pizza with Spicy Balsamic Drizzle

Step 1: Preheat and Prep Your Pizza Stone

Start by heating your oven to 450°F (230°C) and popping a pizza stone or heavy baking sheet inside. This gets everything blistering hot, ensuring your tarine Pizza with Spicy Balsamic Drizzle has a crisp, golden bottom rather than a soggy one. While that’s heating up, gather your ingredients—it’ll make assembly a breeze later on.

Step 2: Whip Up the Toasted Walnut Pesto

In a food processor, combine basil, toasted walnuts, Parmesan, garlic, 1/3 cup olive oil, salt, and pepper. Blend until smooth and spreadable; don’t be afraid to scrape down the sides to make sure everything is incorporated. This pesto is the real flavor booster for your tarine Pizza with Spicy Balsamic Drizzle and can even be made a day ahead.

Step 3: Caramelize the Nectarines

In a skillet set over medium heat, melt the butter with 1 teaspoon of honey. Once bubbly, add your sliced nectarines in a single layer. Let them cook undisturbed for 3 to 4 minutes until the edges take on a shiny, caramel color. Turn them carefully, then remove from the pan—they should be tender but still hold their shape.

Step 4: Stretch and Assemble the Pizza

Dust your work surface with flour and stretch (or roll) the pizza dough into a 12-inch circle. Transfer it to a piece of parchment for easy handling. Brush the top lightly with olive oil for a golden crust, then slather with your walnut pesto. Next, scatter the mozzarella in an even layer, followed by the warm, caramelized nectarines and salty crumbles of goat cheese or feta.

Step 5: Bake Until Golden and Gorgeous

Using the parchment as a sling, carefully lay your assembled pizza onto the hot stone or baking sheet. Bake for 10 to 12 minutes, until the crust is warmly golden and the cheese bubbles appealingly. This is where the transformation really happens and all those flavors begin to meld.

Step 6: Make the Spicy Balsamic Drizzle

While the pizza bakes, grab a small saucepan. Simmer the balsamic vinegar, 1 teaspoon honey, and red pepper flakes for about 5 minutes, stirring occasionally, until slightly thickened and syrupy. Take it off the heat—this drizzle is what sets tarine Pizza with Spicy Balsamic Drizzle apart.

Step 7: Finish with Freshness and Serve

Once the pizza is ready, drizzle it generously with your spicy balsamic reduction and pile on a flurry of fresh arugula. Slice, serve, and watch the smiles bloom all around your table!

How to Serve tarine Pizza with Spicy Balsamic Drizzle

Garnishes

A handful of baby arugula tossed across the top just before serving adds brightness and a peppery punch. For an extra layer of interest, sprinkle a few more toasted walnuts or a tiny grating of extra Parmesan. The presentation is as inviting as the flavors in every bite.

Side Dishes

Pair tarine Pizza with Spicy Balsamic Drizzle with a fresh, crisp green salad—think arugula, shaved fennel, or even a juicy tomato salad for peak summer vibes. For a heartier meal, add roasted asparagus, grilled vegetables, or a bowl of marinated olives and some crusty bread. Don’t forget a glass of chilled white wine!

Creative Ways to Present

Slice your pizza into rustic wedges for a laidback family feast or cut it into bite-sized squares for a gourmet appetizer at your next get-together. If you’re going for wow factor, serve tarine Pizza with Spicy Balsamic Drizzle on a wooden board with extra drizzle on the side so everyone can make it their own.

Make Ahead and Storage

Storing Leftovers

Pop any leftover slices of tarine Pizza with Spicy Balsamic Drizzle into an airtight container and keep them in the fridge. The pizza will stay fresh for up to 3 days and makes a fantastic next-day lunch—just be sure to wait until it’s cooled completely before storing to maintain that lively flavor and avoid sogginess.

Freezing

You can absolutely freeze this pizza, either whole or in slices. Wrap cooled pizza tightly in plastic wrap, then in foil, and store it flat in the freezer for up to a month. For best results, wait to add the arugula until after reheating so it stays vibrant and crisp.

Reheating

The best way to revive leftover tarine Pizza with Spicy Balsamic Drizzle is in a hot oven or toaster oven—about 375°F for 8–10 minutes. This keeps the crust crisp and the cheeses melty. Avoid the microwave if you can, as it’ll soften the crust, but if you’re short on time, cover a slice with a damp paper towel and zap in 30-second intervals.

FAQs

Can I use a different fruit besides nectarines?

Absolutely! Peaches or even plums work beautifully in this recipe, offering a sweet-tart note that complements the pesto and cheeses. Just make sure your fruit is ripe but still firm enough to caramelize rather than turn to mush.

Is it possible to make tarine Pizza with Spicy Balsamic Drizzle gluten-free?

Yes—swap in your favorite gluten-free pizza dough. Most store-bought versions bake up nicely, but feel free to use a homemade recipe if you have one you love. Keep in mind that baking times might vary slightly, so check for a golden crust and melted cheese.

What’s the best way to toast walnuts?

Spread walnuts in a single layer on a baking sheet and toast in a 350°F oven for about 8 minutes, stirring once halfway through. Keep a close eye on them—they can go from perfectly golden to burnt in the blink of an eye!

Can I make the pesto ahead of time?

Definitely! Toasted walnut pesto can be made up to three days ahead and stored in the fridge in an airtight container. Press plastic wrap directly onto the surface to help preserve the bright green color of the basil.

What kind of cheese works best with this pizza?

Mozzarella is classic for melt and stretch, but goat cheese or feta adds tang and creaminess. If you want to play with flavors, try a little blue cheese for an extra punch—or substitute vegan cheese blends if you want to make it dairy free.

Final Thoughts

There’s just something irresistible about the way caramelized nectarines, basil walnut pesto, and spicy balsamic combine on this tarine Pizza with Spicy Balsamic Drizzle. Whether you make it for a summer dinner with friends or a cozy night in, I’m sure this pizza will make whoever’s gathered around your table smile. Give it a try—you’ll wonder why you waited so long to put fruit on your pizza!

tarine Pizza with Spicy Balsamic Drizzle Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the unique flavors of this Toasted Walnut Pesto and Caramelized Nectarine Pizza with a Spicy Balsamic Drizzle. The combination of sweet caramelized nectarines, savory walnut pesto, and tangy balsamic reduction creates a gourmet pizza experience that is sure to impress.

Ingredients

Scale

Pizza Dough:

1 pound pizza dough (store-bought or homemade)

Walnut Pesto:

1 tablespoon olive oil
1 cup fresh basil leaves
1/2 cup toasted walnuts
1/3 cup grated Parmesan cheese
2 cloves garlic
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Caramelized Nectarines:

2 ripe nectarines, thinly sliced
1 tablespoon butter
1 teaspoon honey

Toppings:

1 1/2 cups shredded mozzarella cheese
1/4 cup crumbled goat cheese or feta
fresh arugula for topping

Spicy Balsamic Drizzle:

1/4 cup balsamic vinegar
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes

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Instructions

Preheat the oven: Preheat the oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat.
Make the Walnut Pesto: Blend basil, toasted walnuts, Parmesan, garlic, 1/3 cup olive oil, salt, and pepper in a food processor until smooth to make the pesto.
Caramelize the Nectarines: In a skillet, melt butter and honey, then cook nectarine slices until lightly caramelized; set aside.
Prepare the Pizza: Roll out the dough, brush with olive oil, spread walnut pesto, top with cheeses and caramelized nectarines.
Bake: Transfer the pizza to the oven and bake for 10-12 minutes until golden and bubbly.
Make the Balsamic Drizzle: Simmer balsamic vinegar, honey, and red pepper flakes until slightly thickened.
Finish and Serve: Drizzle the reduced balsamic over the hot pizza, top with fresh arugula, and slice before serving.