Tomato Nectarine Corn and Burrata Pizza

I mean if this pizza doesn’t show up for summer! All of the beautiful colors and flavors, the farmers market was just bursting with every color of the rainbow in tomatoes, sweet corn and stone fruits. The flavors of this pizza are truly one to embrace for the end of summer. (Makes 2 Pizzas)

Ingredients

• 1 pizza crust (recipe follows)
• 2 tbsp. olive oil
• 2 garlic cloves, peeled and minced
• 1 tomato, sliced
• 1 nectarine, sliced
• 1 ear of corn, cut off the cob
• 1 ball burrata
• basil for garnish
• salt and black pepper

Pizza Dough

• 2 tsp. active dry yeast
• 1 tbsp. honey
• 1 cup + 5 tbsp warm water
• 1 1/2 cup all purpose flour
• 1 1/2 cup “00” flour
• 2 tbsp. olive oil
• 1 tsp. salt

In a large mixing bowl combine the yeast, honey and warm water. Let it sit for 5 minutes until it starts to get foamy. Then add in the flours, olive oil and salt. Mix it all together until the dough forms, knead until smooth. Set in a warm spot for about 1 1/2 hours until doubled in size.

Directions

Preheat the oven to 450 degrees.

Take the pizza dough divide into two. On a lightly floured surface use your fingers to press out to about 10 inches. Place on pizza pan or baking stone. Drizzle with olive oil and sprinkle on the garlic. Arrange the tomatoes, nectarines, and corn over the pizza. Bake for about 12-15 minutes until crust is golden and tomatoes are softened. Break the burrata over the top and garnish with basil, a drizzle of olive oil, salt and pepper.