Preparation time: 25 mins + proving time
Cooking time: 15 mins
¾ cup hot water
2 teaspoons instant yeast
1 teaspoon caster sugar
2 cups pizza flour
1 teaspoon sea salt flakes
1/3 cup olive oil
280g jar whole artichoke hearts, drained
1/2 cup finely grated parmesan
3 firm yellow nectarines, cut into thin wedges (approx. 180g each)
shaved parmesan, to serve
20g baby rocket
1/3 cup balsamic glaze
Whisk water, yeast and sugar in a jug and set aside for 10 minutes or until mixture is frothy. Place flour and salt into a large bowl. Add yeast mixture and 1 tablespoon oil. Stir until well combined and a soft dough forms. Turn onto a lightly floured surface and knead for 5 minutes or until a smooth dough forms. Place into an oiled bowl and set aside in a warm place for 30 minutes or until well risen.
Meanwhile, place artichoke, remaining ¼ cup oil, parmesan, salt and white pepper into a small food processor and pulse until a thick paste forms.
Preheat oven to 240°C. Grease 2 large baking trays. Punch down dough and divide in half. Roll one piece of dough on a lightly floured surface until approximately 25cm round. Place a prepared tray. Repeat with remaining dough.
Spread artichoke paste onto pizzas. Top with nectarine wedges and bake for 10-15 minutes or until pizza is golden and crisp. Top with shaved parmesan and rocket. Drizzle with balsamic glaze and serve immediately.
Summer has officially begun thanks to the start of the Australian stonefruit season. Sweet and juicy peaches, nectarines, plums and apricots are already available in stores across the country, just in time for the festive season. Despite several bad weather conditions - from hailstorms to drought - Chair of Summerfruit Australia and Stonefruit grower Andrew Finlay is confident that this year's crop will be sweeter than ever.
"Many of the growing regions have had growing conditions impacted by extreme weather events this season - there have been late frosts which were devastating to new flowers, hail and wind storms which ruined fruit and damaged the fruit trees, and of course the impacts of the ongoing drought which is affecting much of eastern and southern Australia. So, growers have needed to work extra hard to deliver plenty of beautiful stonefruit for all Aussies to enjoy this summer."
"Thankfully, if you have enough water for irrigation, stonefruit thrives during drought-weather; so despite the drier conditions and minimal rainfall, this season's fruit will be nice and sweet."
Thanks to the hard work of over 1200 stonefruit farmers from around 26 regions nation-wide, growers are predicting a strong crop, with over 100,000 tonnes expected.
Dietitian Jemma O'Hanlon is also excited for the start of the stonefruit season, which for her, means extra variety and flavour for the family's fruit bowl.
"Apricots, nectarines and plums are low GI, meaning they provide a sustained energy release and help to keep you fuller for longer," she said.
"Stonefruit are a great snack as they help keep the immune system strong and boost energy levels while being low in kilojoules. Stonefruit are versatile - they can be thrown into your morning smoothie, tossed through a salad or simply enjoyed on their own. They're the perfect 3pm pick-me-up on a hot summer's day!"
Here are Jemma's top reasons to add stonefruit to your shopping list this summer:
Plums: The humble plum is a source of vitamin A which is important for glowing skin and reproductive health.
Try: Pureeing your plums. Forget high sugar chutneys - use the real fruit as a tasty accompaniment to grilled meats.
Apricots: The lowest GI of the bunch and if you enjoy two of these delicious little fruits it provides a source of niacin, for a healthy nervous system and brain power.
Try: Baking your apricots. The high temperature turns them soft and jammy and make a nice addition to your morning brekkie bowl, perfect with some crunchy granola.
Nectarines & Peaches: Whether you're a nectarine or peach fan, the good news is they're both great for you! Boasting potassium, vitamin C and fibre, both fruits can help keep your muscles powering, your digestive health on point and your immune system in tip-top shape.
Try: Slicing your nectarines and peaches. Enjoy as a snack or toss through a salad with walnuts and blue cheese for a burst of sweetness.
Selecting and Storing Stonefruit
When picking stonefruit, choose ones that give slightly under pressure when pressed and have a sweet fragrance with minimal bruising.
Keep your stonefruit at room temperature until it reaches its desired ripeness
To speed up the ripening process, place your stonefruit in a brown paper bag with a banana or apple.
Once ripe, pop the stonefruit in the fridge. When you're ready to eat it, remove from the fridge for an hour – you'll get the best flavour at room temperature.
For more information about Australian stonefruit, visit:
AustraliaSummerStonefruit on Facebook
Aussiesummerstonefruit on Instagram