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.
