Peaches And Cream Sheet Pan Dessert Pizza Recipes

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

PEACHY FRUIT PIZZA

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.

PEACH-SALTED CARAMEL SHEET-PAN DESSERT

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
• In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
• In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
• Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
• Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACHES AND CREAM SHEET PAN DESSERT PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Combine the peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, cinnamon and lemon zest in a medium bowl and let sit to macerate until the peaches are soft and juice has collected in the bowl, about 30 minutes.
• Meanwhile, lightly dust a work surface with flour and roll out the pizza dough on a half-sheet pan (18-by-13-inches) into a 12-inch round. Brush with the melted butter and sprinkle with the remaining 1/2 cup brown sugar. Bake until the crust is golden brown, about 10 minutes. Brush the hot crust with the apricot jam. Transfer to a serving platter or cutting board to cool completely, about 30 minutes.
• Meanwhile, beat the heavy cream, confectioners' sugar, sour cream, vanilla and remaining 1/4 teaspoon salt in a large bowl with a handheld electric mixer on medium-high speed until thick and soft peaks form, 3 to 4 minutes. Use a small offset spatula to spread the cream on top of the jam leaving a 1-inch border. Use a slotted spoon to spoon the peaches on top of the cream, reserving the liquid in the bowl so it does not make the crust soggy. Sprinkle with the candied nuts.
• To serve, slice the dessert pizza with a pizza wheel. Drizzle each slice with some of the reserved juice from the peaches.