Blackberry, Nectarine and Prosciutto Pizza

A little bit cheese plate, a little bit fruit salad -- this beautiful, easy pizza puts fresh summery flavors front and center. MORE+ LESS-

By Tablespoon Kitchens

June 30, 2017

can (11 oz) Pillsbury™ refrigerated thin pizza crust

tablespoon butter, melted

package (4 oz) chèvre (goat) cheese, softened

cup baby arugula leaves

nectarine or peach, pitted and thinly sliced

1/2

cup blackberries, halved

slices prosciutto, cut into thin ribbons

tablespoons roasted salted almonds, finely chopped

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1

Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. Brush with melted butter. Bake 12 to 15 minutes or until deep golden brown.
2

Crumble cheese, and sprinkle over baked crust; let stand 2 minutes to soften cheese. Spread cheese evenly over crust. Top with arugula, then nectarine, blackberries, prosciutto and almonds.

For best ripe flavor, seek out a nectarine that gives a little when pressed on the side with your thumb.
Feel free to experiment with your favorite stone fruits and nuts.