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TO MAKE THE CRUST: In a mixing bowl, stir together the flour, sugar, hazelnuts and lemon peel. Add the buttermilk and oil. Use a fork to stir the mixture until it begins to form a ball. Then use your hands to press the mixture into a smooth ball; flatten to 4 inches in diameter. Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out. Preheat the oven to 375 degrees. Spray a pizza pan or cookie sheet with no-stick spray; set aside. Unwrap the dough and place it between two 12-inch-square pieces of wax paper. Gently roll out the dough to about 1/8-inch thickness. Remove the top piece of wax paper. Then invert the dough onto the pizza pan or cookie sheet. Remove the remaining piece of wax paper. Bake about 12 minutes or until the edges begin to lightly brown. Remove the crust from the oven and cool. TO MAKE THE TOPPING: In a small bowl, beat together the cream cheese, powdered sugar and vanilla. Then beat in the ricotta cheese. Spread the nectarines on top, slightly overlapping if necessary. Chill in the refrigerator while preparing the glaze. TO MAKE THE GLAZE: In a small saucepan, stir together the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until the mixture slightly thickens and begins to gently boil. Cook and stir for 2 minutes more. Remove from the heat and cool for 5 minutes. Using a clean pastry brush, brush the glaze over the fruit. Chill for 1 hour before serving.
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