Wisconsin Brie, Basil and Nectarine Pizza


by Beka of A Beautiful Home

Summer doesn’t have to end when Labor Day arrives—not when there’s easy summer pizza, like this gem, to be made.

This pizza, in all its simple glory, showcases the true flavors of its shining-star ingredients: summer’s best nectarines, fresh basil, and rich, creamy Wisconsin Brie. It’s a thing of beauty.

It requires almost no work, a handful of fresh ingredients, and only a small burst of in-kitchen heat. Whenever I think about revising my beloved summer pie (which, considering the amount of time I spend dreaming about it, is often), I think of a thousand other ingredients to add. Caramelized onions. Fresh garlic. Sweet cherries. Spinach. Arugula. Hundreds of delicious Wisconsin Cheese options!

But…in the end, I just can’t do it. There’s no better way to celebrate the most wonderful time of the (stone fruit) year. Happy Labor Day weekend. Let summer live on.

Wisconsin Brie, Basil & Nectarine Pizza
Serves 2

1 whole-grain flatbread (I used a whole-grain naan)
1 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 tsp garlic salt
1/2 nectarine, sliced thin
4 oz Wisconsin Brie, sliced thin
8–10 fresh basil leaves
2 tbsp balsamic vinegar

Pizza Assembly
Brush the flatbread with extra-virgin olive oil and season with salt, pepper, and garlic salt. Add the slices of nectarine and Brie in overlapping layers. Tuck the whole basil leaves in between the slices of nectarine and Brie. Continue layering until the flatbread is completely covered.

Turn on the broiler. Put the pizza on a baking sheet and place under the broiler for 2 to 4 minutes, or until the Brie is golden and bubbly. Make sure to stand by the broiler with oven mitts ready! You’ll want to keep a very close eye on the pizza, as it can go from bubbly to burnt in an instant. Once the pizza has reached the desired level of doneness, take it out from under the broiler and drizzle with the balsamic glaze.

Balsamic Glaze
Pour two tablespoons of good quality balsamic vinegar in a small saucepan. Heat on medium-low until it comes to a slow boil, stirring constantly until it reduces to about half its original volume. Let it sit and thicken for a few minutes before drizzling over the pizza.