Ingredients:
3/4 cup shredded provolone cheese
1/4 cup crumbled blue cheese
yellow cornmeal for dusting
3 tbsp prepared basil pesto
1/2 cup thinly sliced prosciutto
1 large ripe nectarine
1 tbsp balsamic vinegar
pizza dough (for crust)
Directions:
1. Preheat oven to 425.
2. Mix provolone an blue cheese in a medium bowl. Set aside.
3. Sprinkle cornmeal onto large baking sheet. Roll out the
dough and transfer it to baking sheet.
4. Bake crust for 10 minutes.
5. Take out of oven. Spread basil onto crust. Top with
prosciutto, nectarines and cheese. Place back into oven
and bake until cheese melts and begins to brown.
6. Remove from oven. Drizzle with vinegar.