When one decides they’re gonna live in LA, they knowingly or unknowingly make a deal with the city.

It goes a little something like this: you will pay a ridiculous amount in rent, endure bumper-to-bumper traffic, receive parking tickets when you read the five posted signs, did the math and could’ve sworn you were okay to park there.  And you might just cough a little after a hike because of the smog, and you’ll learn what it feels like to pay for parking just when you wanna go to the mall.

But in return, LA will give you something so awesome that you’ll forget about all the drama (sort of):  some of the most beautiful weather in the country. Most of the time, LA totally comes through.  Most of the time.  Not this week.

This week…umm…LA has not held up its side of the bargain.  For the past five days it’s been blisteringly hot, like, as in some of the hottest weather I’ve ever experienced.  And I’ve from Florida, so that’s saying a lot.  I kinda feel like the city owes me some sort of reimbursement, ya know, or at least a certified apology.

As I wait for my check, I’m figuring out ways to make the best of it…

These past few days have been spent indoors, in the air-conditioning, catching up on work and trashy TV shows.  No complaints. Whatevs.

There was an awesome daquiri and taco night at a friend’s house on Sunday.  And then there was the need to make something warm and savory, but still refreshing and summer-like. That’s when this Nectarine and Proscuitto Pizza was made.

It was the only thing worthy of turning on the oven.

I’m super in love with this pizza. I’m also excited to try it with different varieties as the seasons change.  It’s the perfect pizza for using up late summer fruits, like nectarines, or peaches, or figs, and even tomatoes (which I guess are technically a fruit, right?).

Hey! Remember when I said that you should totally just go to your local pizza place and buy pizza dough from them? That’s what I did since I didn’t feel like waiting for the rise. Yay for shortcuts! Sometimes.

I used goat cheese, but I really wanted to use a Stilton bleu cheese, but couldn’t since I might be allergic (long story). But, as always, goat cheese always comes through. Oh man, how I love goat cheese.

Time saving tip: You’re gonna need this goat cheese room temperature to spread it.  Just put it in a bowl and place it on your stove as you pre-heat your oven.  It’ll be room temperature in 10 minutes–no joke.

When it’s all soft, you’re gonna spread it all over the dough.

Then arrange your thinly sliced nectarines on the pizza. Try and make the nectarines look pretty–all spirally like.  People appreciate prettiness. I think.

I put mine in the oven for 12 minutes and it came out looking like this:

The nectarines were perfectly cooked: not overly cooked, not under cooked.  Just perfect.  It almost made me wanna cry.

I then sliced up my already sliced prosciutto and sprinkled it all over the pizza.  I didn’t want to add too much since I didn’t want any prosciutto-overpowering.

I then grabbed some arugula and basil and sprinkled them all on top of the pizza for a bit of freshness and pretty color.

I think this is reason enough to embrace our second summer, don’tcha think?

Nectarine and Prociutto Pizza

Recipe slightly adapted from this website via my friend Brendan

Print this recipe!

1 12-ounce pizza dough

4 ounces of room temperature goat cheese

1 nectarine, sliced thinly

Handful of fresh Parmigianno Reggiano shavings

3 slices of proscuitto (optional, of course!)

Fresh basil and arugula

Preheat the oven and pizza stone to 400ºF.  (See here on tips for buying an “inexpensive” pizza stone.)

Once your dough is finished resting, flour your surface once more. Roll the dough out using your hands (or rolling pin) until it is very thin, almost like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.

Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.

Spread the goat cheese on the dough, ensuring that you coat it on. Arrange one layer of sliced nectarines on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes-12 minutes or until the crust is slightly brown and the cheese is melting.

Remove from the oven and sprinkle with prosciutto, fresh basil or arugula. Slice and serve. Yum.

If you’re looking for a party in your mouth, look no further. Please meet my new infatuation: grilled fruit.  This recipe is by far the most impressive dessert I’ve had in quite some time, while simultaneously being the easiest and quickest. What really makes this special is the contrast of flavors going on.  First, there’s the hot and cold action due to the ice cream with the just-off-the-grill -fruit.  And then there’s the bite from the balsamic vinegar, the hint of olive oil, and the awesome sweetness from the ice cream, fruit and honey. This is definitely a super special recipe.  So if you’re not in the mood for slaving over the perfect pie crust, then this is an awesome alternative.

{A little olive oil}

{Balsamic vinegar, plus honey and a little salt and pepper}

{Grill on each side for 1-3 minutes, depending on how hot your grill is}

{Place grilled nectarines over softened ice cream.  Pour remaining balsamic mixture…}

{…and then enjoy perfection}

Grilled Nectarines

This recipe comes from my friend, Lauren.  A few things she recommends:  playing with the balsamic vinegar amount to taste. I think the 2 teaspoons is perfect, but if you want it more sweet rather than having the acidic bite, then I’d scale it back to 1 teaspoon.  An other thing she recommends is using white raw honey rather than clover.  I loved the white honey, but if you don’t have it, then just go with clover.

Print this recipe!

Recipe by Lauren Morelli

2 Ripe Nectarines

2 teaspoons of balsamic vinegar

2 teaspoons of olive oil

2 teaspoons of honey (I used white raw honey per Lauren’s request)

1 teaspoons of vanilla extract

vanilla ice cream

Halve and core the nectarines and place in medium bowl. Pour vinegar, oil, honey and vanilla extract over nectarines and let marinate for a few minutes. Make sure to reserve some of the liquid for brushing while the nectarines are on the grill.

Place the fruit cut side down on the grill for 1-3 minutes, then turn the slices up and spoon some of the marinade over. It will pool in the center and caramelize. Grill for an additional 1-3 minutes, until fruit is very soft to the touch.

Place a few scoops of ice cream in a bowl and top with the nectarines and the remaining balsamic mixture. Voila!

In other 4th of July happenings, I have a few recommendations. These Blueberry Crisp Bars are awesome. I think you should make them.

Do you hate mayo in your potato salads? If so, this Red, White, and Blue Potato Salad is made with a mustard mixture. All sorts of amazing.

…and Cherry Couscous Salad. A super pretty salad.

And two awesome recipe for 4th of July that aren’t so American, but totally awesome:

Dulce de Leche Ice Cream Sandwiches

and Horchata.  I sometimes dream of bathing in this Horchata. It’s that good.