PEACHY DESSERT PIZZA
We make dessert pizza as a tribute to summer. Using the last peaches from our windowsill, we cook them at our farewell barbecue before school begins. -Karen Kuebler, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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.
PEACHY FRUIT PIZZA
Betty Crocker® cake mix creates an easy press-in-the-pan crust for a scrumptious, fruity dessert pizza.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g
PEACHES AND CREAM SHEET PAN DESSERT PIZZA
Use store-bought pizza dough and frozen peaches to create a dessert that's quick enough to make even on a weeknight. Macerated peaches (or whatever seasonal fruit you fancy!), a tangy-sweet cream spread and candied nuts take it to the next level.
Provided by Food Network
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
PEACHES AND CREAM PIZZA
Make and share this Peaches and Cream Pizza recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Separate crescent dough into eight triangles.
- Press onto a greased 12 inch pizza pan; seal seams.
- Bake at 375 degrees for 8 - 10 minutes or until edges are golden.
- Cool slightly on a wire rack.
- In a small mixing 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. Refrigerate leftovers.
Nutrition Facts : Calories 240.6, Fat 12.7, SaturatedFat 6.4, Cholesterol 37.9, Sodium 181.4, Carbohydrate 27.9, Fiber 1.3, Sugar 13.8, Protein 4.6
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