This pizza was the perfect throw-together Saturday evening treat after a long summer day! I had seen a recipe in one of my magazines recently, thought it sounded delicious, forgot to tear it out, and now can't find it anywhere. So although I can't give proper credit to the origination of this delightful combo, I did my best to recreate what I could remember from it!
Nectarine Arugula Pizza
Pre-made pizza crust (or make and pre-bake your own)
2 nectarines, thinly sliced
6 pieces of bacon, cooked and crumbled (or just use those bacon bits that are real bacon/uncured/no nitrates)
Preheat oven to 450. Allow the brie to soften to a nice spreadable consistency. Place dollops of the cheese here and there on the crust, fill between the dollops of cheese with dollops of peach jam. Spread everything out to cover the entire crust. Layer on the nectarines, and sprinkle with bacon crumbles. Bake for 5 minutes directly on the oven rack until everything is warmed and melted.
Just before serving, top with a pile of fresh arugula. Enjoy!
For a printable version of this recipe, CLICK HERE.