GRILLED-PEACH PIZZAS WITH PROSCIUTTO
Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Yield Makes three 9-inch pizzas
Number Of Ingredients 6
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.
SPICY SUMMER PEACH PIZZA
Provided by Food Network
Time 15h
Yield 3 pizzas (4 to 6 servings)
Number Of Ingredients 13
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.
FRESH PEACH PIZZA
Alabama is noted for great fresh peaches. Personally,I love to simply peel and eat fresh fruit, especially Alabama Peaches. Here is a dessert my late sister in law made. She was a super great cook. Enjoy...in Memory of Charlotte McCarn
Provided by Jewel Hall
Categories Other Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Mix together flour, brown sugar,pecans,and butter.
- 2. Press into the bottom of a 9x13 baking dish. Bake in a preheated oven at 325 degrees F. for 18-20 minutes. Until crispy done, don't burn or over cook. Remove from oven and cool completely.
- 3. Mix cream cheese, cool whip, and confectioners' sugar. Use electric mixer; beat until smooth and creamy. Spread over COOLED crust.
- 4. Combine sugar and corn starch in small sauce pan, add the water. Heat ingredients on medium high heat until thickened and jelly like, add peach jello. Remove from heat, cool for a few minutes. Add the fresh sliced peaches to jelatin, stir to combine. Spread over cream cheese layer. Chill to set jelatin, better if chilled over night. ENJOY !! CAN SPRINKLE WITH SLIVERED ALMONDS FOR A YUMMY, CRUNCHY TASTE.
PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS
Categories Bread Cheese Bake Kid-Friendly Quick & Easy Goat Cheese Peach Rosemary Summer Prosciutto Gourmet Small Plates
Yield Makes 4 individual pizzas
Number Of Ingredients 14
Steps:
- Make dough and let rise:
- Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
- Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
- While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
- Shape dough:
- Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
- Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
- Top and bake pizzas:
- Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
- Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
- Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
- Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
PEACH PIZZA PIE
We have very good peach orchards in our state, so I'm always on the lookout for recipes with peaches in them. My family and friends have enjoyed this dessert for many years.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
PEACH PIZZA
Homemade peach glaze over a pizza crust. Make sure you use the Self-Rising Flour. When placing the pizza in the refrigerator in the topping and glaze steps make sure you cover it with plastic wrap so it does not absorb the odors from the refrigerator.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 1 pizza
Number Of Ingredients 12
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.
Nutrition Facts : Calories 4016.4, Fat 208.7, SaturatedFat 130.2, Cholesterol 628.5, Sodium 3422.2, Carbohydrate 490.4, Fiber 14, Sugar 363.4, Protein 68.3
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5/5 (12)Category Main CourseCuisine AmericanCalories 360 per serving
- Prep: Thaw dough according to package directions. Preheat oven to 450 degrees F. Grease a 12 inch cast iron skillet well with cooking spray and set aside. You can also use a metal baking sheet or pizza pan, greased or lined with parchment paper.
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