Peachy Pizza Recipes

Steps:

• In a large saucepan, combine peaches, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until thickened, stirring occasionally. Remove from heat; stir in mint, lemon zest and lemon juice. Mash peach mixture to desired consistency. Cool slightly., Brush both sides of crust with butter. Place crust on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 2-3 minutes or until bottom is lightly browned., Remove from grill. Top grilled side with peach mixture. Return to grill; cook, covered, 2-3 minutes longer or until crust is heated through. If desired, sprinkle with additional mint leaves. Serve with ice cream.

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.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, brown sugar and cinnamon with spoon until crumbly; reserve 3/4 cup mixture for topping. Press remaining crumbly mixture on bottom and side of ungreased 12-inch pizza pan or in bottom only of ungreased 13x9-inch pan.
• In small bowl, beat sour cream and egg with spoon until blended. Carefully spread over crust. Top with peaches. Sprinkle with reserved crumbly mixture and the nuts.
• Bake 12-inch pizza pan 34 to 38 minutes, 13x9-inch pan 35 to 42 minutes or until topping is light golden brown and center is set. Cool 30 minutes.
• In another small bowl, stir glaze ingredients until consistency of thick syrup, adding additional milk, 1 teaspoon at a time, if necessary. Drizzle glaze over warm pizza. Serve warm or cool. Store covered in refrigerator.

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.

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.

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.

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.