BLUE PEACH PIZZA RECIPE
Try this Blue Peach Pizza Recipe for a truly amazing dish. Diced fresh peaches and blue cheese crumbles are only two of the surprising ingredients on this whole wheat tortilla peach pizza recipe.
Provided by My Food and Family
Categories Home
Time 31m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Spray both sides of tortilla with cooking spray and sprinkle with 1/4 tsp. kosher salt. Bake 4 min. on each side.
- Sauté diced sausage and onion over medium heat 7 to 8 min. or until sausage browns and onions are tender.
- Mix cream cheese with lemon juice, maple syrup and 1/2 tsp. salt.
- Spread cream cheese mixture on crispy tortilla shell, then sprinkle sausage mixture, diced peaches and blue cheese on top.
- Place assembled pizza back in oven for about 5 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED CHICKEN, PEACH AND BRIE PIZZA
Provided by Damaris Phillips
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Set the chicken breasts on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Transfer to the oven and roast until just beginning to brown on top, about 25 minutes (the chicken will finish cooking on top of the pizza). Let cool, then cut into 1/4-inch slices.
- While the chicken cools, heat a grill pan over medium heat. Add a naan to the pan and weight it with a heavy skillet. Grill until nicely charred, 3 to 4 minutes; flip, and grill for another 3 to 4 minutes. Repeat with the remaining naan. Remove the naan to a work surface. Brush with olive oil, season with salt, and then spread with the jam. Top the pizzas with the sliced chicken.
- Place the pizzas on a baking sheet fitted with a wire rack. Transfer to the oven and cook until the jam starts to caramelize and the chicken browns, about 10 minutes.
- Remove from the oven and top with the sliced brie. Allow the cheese to melt from the residual heat for a minute or two. Season with coarsely ground black pepper. Cut each pizza into 6 slices and serve immediately.
- Combine the peaches, sugar and ginger in a saucepan over medium heat. Cook, stirring every couple minutes, until the sugar melts and the peaches soften, 10 minutes. Add the moonshine, lemon juice and zest, and simmer until thickened, about 20 minutes, stirring every couple minutes to prevent scorching. Store in the refrigerator for up to 1 month.
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.
PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA
A favorite pizza with my family, we love the summer peach harvest! A great summer lunch or dinner. Amounts can be approximate, depending on your pizza crust size and preference.
Provided by Thymestudio
Categories Summer
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make your own pizza crust or use a ready made crust of your choice.
- Brush the crust with a small amount of the olive oil.
- Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
- Crumble the goat cheese over the peaches and prosciutto.
- Sprinkle the Herb de Provence over the pizza.
- Bake at 400 degrees for 10 to 14 minutes.
PEACHES 'N' CREAM PIZZA
"With a crispy crust, this sweet pizza is topped with almond-flavored cream cheese and a tantalizing peach-pie filling," writes Linda Patrick of Houston, Texas. "I get rave reviews every time I serve it."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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.
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
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
PEACHY PIZZA
Got this from a close friend many many years ago. Kids love this.
Provided by Carol Parkhurst
Categories Other Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 1. 1. Cream together butter and sugar. Blend in flour for a soft dough. Press into a 12" pizza pan, using either flour or sugar on your hands, as it is a bit sticky.
- 2. 2.Bake in a preheated 350 degree oven. Bake for 20-30 minutes, until lightly brown like a cookie.
- 3. 3. Meanwhile, make the glaze. In a small saucepan, combine the glaze ingredients. Cook until boiling and thick.
- 4. 4 Remove crust from oven. Arrange the well drained sliced peaches in a circular pattern over on the crust.
- 5. 5. Brush the glazed over the peaches. Refrigerate until cold. Serve with Cool Whip or whipped cream.
- 6. Enjoy it like we all do!!!!
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- Heat your grill to medium-high heat (propane or charcoal will work). Brush the grill with a little oil to prevent the peaches from sticking.
- Lay the peach slices on the hot grill and cook for 2-3 minutes per side, or until the peaches are tender and have grill marks. Remove the peaches from the grill and set aside.
- Roll out your pizza dough while the peaches are cooking. Make sure the dough will fit on your grill, rectangular pizzas are totally allowed.
- Lay the dough on your hot grill. Cook for 2-3 minutes on the first side until the bottom of the pizza is set and there are grill marks. Carefully flip the dough over and cook for 3-4 minutes.
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5/5 (2)Category HomeServings 4Total Time 45 mins
- Grill peach halves, cut sides down, 5 to 7 min. or until softened, turning after 4 min. Remove from grill; cool slightly.
- Heat oven to 400ºF. Pat and stretch dough into 14x6-inch rectangle on parchment-covered baking sheet; prick with fork.
- Cut peaches into 1/2-inch-thick slices. Mix preserves and Sriracha sauce until blended; spread onto dough. Top with peach slices, cheese and onions.
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- In a medium bowl, whisk both of the flours with the salt. In a large bowl, whisk the water with the yeast until the yeast dissolves. Whisk in 1 tablespoon of the olive oil. Add the flours and stir with a wooden spoon until a dough forms. Turn out onto a lightly floured work surface and knead until smooth, about 10 minutes. Transfer the dough to a lightly oiled bowl and press a sheet of plastic wrap directly on the surface. Refrigerate overnight.
- Line a baking sheet with parchment paper. Cut the dough in half and form each piece into a ball; set them about 3 inches apart on the prepared sheet and cover with plastic wrap. Let stand at room temperature until doubled in bulk, 3 hours.
- Light a grill. On a lightly floured work surface, using a lightly floured rolling pin, roll out each piece of dough into a 10-inch round and brush the tops with 2 tablespoons of the olive oil. Oil the grate and grill the dough oiled side down over moderate heat until lightly charred, 2 to 3 minutes. Brush the tops with the remaining 2 tablespoons of olive oil and flip. Arrange the peaches, cheddar cheese and red onion on top, cover and grill until the cheese is melted and the pizzas are lightly charred on the bottom, 2 to 3 minutes more. Transfer to a work surface. Garnish with parsley and chives, slice and serve immediately.
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- 1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.
- 2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.
- 3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.
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- Take out and let the peaches cool on the baking sheet. After they are cooled place them in the bowl again.
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