I used my own homemade pizza dough as a base (a little more effort), and a store-bought balsamic glaze (less effort). I didn't have ricotta, so I laid down a base of an Italian blend of shredded cheeses. I didn't grill the nectarines (which I used in stead of peaches) though grilling would add another layer of flavor, but I did carmelize them a bit in a skillet before tossing them on the pizza. Fresh basil from my garden topped it off.
Not your typical pizza, but it was fresh and summery with the sliced stone fruit!
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