Peach 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.

GRILLED-PEACH PIZZAS WITH PROSCIUTTO

Steps:

• Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
• Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

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.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

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.

GRILLED TOMATO-PEACH PIZZA

Steps:

• Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry., Grill peaches on an oiled grill rack, covered, over medium heat or broil 4 in. from heat until peaches have grill marks and are tender, 2-3 minutes on each side, turning once. Remove peaches; cool slightly. Cut into slices., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert crust onto grill. Grill, covered, over medium heat until bottom is lightly browned, 2-3 minutes. Remove from grill, inverting onto baking pan., Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, until crust is lightly browned and cheese is melted, 3-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper.