NECTARINE PIZZA

FOR THE CRUST:
1 lemon
1 cup plus 1 tbsp. all purpose flour, divided use
3 tablespoons sugar, divided use
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vegetable shortening
2 ounces light cream cheese, cold, cut into cubes
FOR THE NECTARINE MIXTURE:
1 1/2 pounds ripe nectarines, pitted, thinly sliced
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg white

From lemon, grate 1 tsp. zest and squeeze 1 Tbsp. juice.

In mixing bowl combine 1 cup flour, 2 Tbsp. sugar, salt and lemon zest. Using a pastry blender or 2 knives used scissor-style cut butter, shortening and cream cheese into flour mixture until mixture resembles course crumbs. Sprinkle with 2-3 Tbsp. ice water until mixture holds together to form ball; wrap and chill 30 minutes.

Preheat oven to 325 degrees F.

In bowl mix nectarines, brown sugar, cinnamon, nutmeg, remaining 1 Tbsp. flour, and lemon juice; set aside.

On floured surface roll out dough to 14-inch circle. Carefully fold over rolling pin and place on baking sheet.

Place nectarine mixture on pastry in a circle pattern, leaving a 2-inch border. Fold border over nectarines.

Mix egg white with 1 Tbsp. water. Brush edges with egg white and sprinkle pastry and nectarines with remaining 1 Tbsp. sugar.

Bake about 30 minutes. Cool on wire rack.

Servings: 8
Source: Woman's World magazine, June 17, 1998