Things I love lately:
-The way my foam mattress topper firms up when I’m not using it. Climbing into my own bed after a few days away is heavenly, just… extra heavenly.
-Lavanila grapefruit perfume. I used to think I hated vanilla-scented things… But that’s probably because “vanilla” is often code for “syrupy saccharine-smelling thing that maybe smells like a touch of vanilla too” (not that there’s anything wrong with that). Oh, the things you learn as you age.
-Revlon lip butters: for those of us not yet mature enough for lipstick. It’s like training bras for us lipstick-non-wearers. No one is paying me to say this stuff, and that won’t happen, because obviously I like to compare perfectly nice things to training bras. Oops.
-Garbage. Major, major 90s nostalgia. They’re definitely still around and they’re still just so, so good. Butch Vig is the shaman behind some of my favorite music, and Shirley Manson… No words for Shirley Manson. The woman is from another planet.
-Grilled fruit. Charred, smoky, tender, beautifully marked, totally luscious. Hellooo, summer.
We’re doing this thing properly–meaning, outdoors. I hope you have a cold beverage handy. It’s the rules, I don’t make them. Do you see all these other goodies we’re putting on this thing?
We’re grilling the topping and the flatbread dough. Efficiency.
Slice it up, try not to eat it all just yet. If you’re looking for something simpler and would like to stop cooking now, I have something else for you, too.
It’s a good idea to have everything you need prepped and ready to go; you want the top melty and warm before the dough starts to burn. Not that it’s difficult–plus, you can always finish under the broiler if the timing isn’t quite right.
Oh yes. Grilled sweet fruit, peppery arugula, tangy goat cheese and balsamic, toasty hazelnuts and HONEY, honey. I highly recommend eating this outside, with your hands, and leaving the dishes for tomorrow. Watch the sunset instead!
Grilled Nectarine Flatbread
1 batch pizza dough, store-bought or homemade
Cornmeal, for dusting
1 nectarine, halved
2-3 ounces fresh goat cheese, crumbled
3/4 cup mozzarella cheese, grated
1/4 cup hazelnuts, toasted
3/4 cup balsamic vinegar
2 tablespoons honey
1 small handful arugula
Olive oil, for brushing
Heat balsamic vinegar over medium-high heat on the stovetop, until syrupy and reduced to half its original volume. Remove from heat and set aside.
After resting pizza dough as directed in your dough recipe or on the package, use your hands to stretch and shape it into an oblong shape. Dust it well with cornmeal on both sides to keep it from sticking; place it on a cornmeal-dusted pizza peel or cutting board and set aside.
Heat the grill to medium-high and grill the nectarine halves on both sides until soft and well-marked (it took me about 4 minutes per side). Remove from the grill and slice.
Brush the grill thoroughly with olive oil and use a pizza peel (or your hands) to slide the dough onto the grill. It doesn’t have to look perfect; just get it as even as you can. Cover and grill for a couple of minutes, until the bottom of the crust is firm and golden brown, then brush the top of the dough generously with olive oil and flip the dough. Quickly top the flatbread with the nectarines, drizzle about 1/4 cup or more of the balsamic reduction over them, then top with both cheeses and hazelnuts. Put the grill cover on and continue cooking until the dough is thoroughly cooked and the cheeses are melted and bubbly (about 5-10 minutes more, but ultimately this depends on your grill).
Drizzle with honey and top with arugula. Slice and serve right away (alongside extra honey for dipping the crust if you’d like). Serves 4 or so.