Peach Bowl Pizza Recipes

PEACH AND BLUEBERRY PIZZA

Steps:

• Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
• In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
• Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
• Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

PEACH PIZZA

Steps:

• Crust:.
• Combine flour, powdered sugar, and butter, mixing well.
• Pat dough out into a 14-inch pizza pan.
• Bake for 10 minutes at 325°F or until lightly browned.
• Cool.
• Topping:.
• Combine cream cheese, condensed milk, lemon juice and almond.
• Mix well and spread on the cooled crust.
• Chill thoroughly.
• Glaze:.
• Combine powdered sugar and cornstarch in a large saucepan.
• Add water mixing until smooth, cook over medium heat until thickened, about 5 minutes, stirring constantly.
• Add peaches and stir in food coloring.
• Cool completely. Spread peach glaze mixture over cream cheese layer and chill.
• Serve.

SPICY SUMMER PEACH PIZZA

Steps:

• For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
• Let sit 5 minutes to bloom.
• Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
• With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
• Turn dough onto a floured work surface and knead by hand for 2 minutes.
• Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
• Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
• Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
• Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
• For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
• Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
• Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
• Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
• Shimmy a pizza onto hot pizza stone in oven.
• Bake until edges are golden and crispy looking, 4 to 9 minutes.
• Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.
• Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.

PEACHES 'N' CREAM PIZZA

Steps:

• Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack. , In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.

PEACH PIZZA PIE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add flour and mix well. Pat into a greased 12-in. pizza pan; prick with a fork. Bake at 350° for 10-15 minutes or until golden. Cool completely. , Arrange peach slices on crust. In a large saucepan, mix sugar, cornstarch and mace if desired. Add orange juice and jelly; cook and stir over medium heat until smooth. bring to a boil; boil for 2 minutes. , Remove from the heat and cool slightly, about 5 minutes. Spoon over peaches. Chill for 1 hour or until set. Garnish with whipped cream if desired and serve immediately.

PIZZA BALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Italian sausage, baking mix, green bell pepper, yellow onion, mozzarella cheese and pizza sauce. Gradually stir in water until the mixture is a workable consistency. Roll into 1 inch balls.
• Arrange pizza balls on the baking sheet. Bake in the preheated oven 20 minutes, or until lightly browned. Serve hot.

PEACH SMOOTHIE BOWL RECIPE

Steps:

• In a blender, mix together frozen peaches, banana, almond milk, and honey until smooth (you can add more or less almond milk for a thicker or thinner texture).
• Pour into a bowl, and top with peach slices, blackberries, and granola.
• Eat while fresh.