Ingredients:
Prep time: 15 minutes Cooking time: 7-9 minutes Makes four entrée servings or 8-10 appetizer servings 1 pound pizza dough 1 tablespoon extra-virgin olive oil 1 white California nectarine, pitted 1 red California plum, pitted 3 tablespoons white balsamic vinegar 3 tablespoons honey 3/4 cup crumbled blue cheese 1/4 cup chopped toasted walnuts Snipped fresh chives

Instructions:
Divide pizza dough into 4 equal pieces. Roll each out on lightly floured board to make 6-inch circles. Place dough circles on a baking sheet and brush both sides with oil. Grill over medium heat a few minutes on each side until dough is cooked through with light grill marks. Remove and cool. Cut each piece of fruit into 8 slices. Cook on well-oiled grill a few minutes on each side to lightly brown. Remove from grill and arrange fruit on pizza crusts. Stir together balsamic vinegar and honey; drizzle over fruit. Sprinkle with blue cheese and walnuts; place pizzas back on grill, cover with lid and cook to melt cheese. Sprinkle with chives. Pair with chilled Mirassou Monterey County Riesling. All materials courtesy of California Tree Fruit Agreement/Mirassou Winery. For more recipes and wine suggestions, visit www.eatcaliforniafruit.com and www.mirassou. com