Blue Peach Pizza Recipes
BLUE CHEESE & PANCETTA PIZZA WITH GRILLED PEACHES
Experiment with flavoursome pizza toppings - try salty gorgonzola and bacon with sweet grilled peaches
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 8
Steps:
- Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
- Lightly oil, season and grill the peaches in a griddle pan or on your barbecue until lines appear, about 2 mins. Remove and cut into thinner slices. In a frying pan, fry the pancetta until crisp, then remove. Cook one side of the pizzas.
- Top the cooked side of the pizzas with both cheeses, mixing them together. Add the pancetta, broken into pieces. Sprinkle the walnuts over and add the peaches. Grill, covered, until the cheese is melted. Scatter over the rocket and serve.
Nutrition Facts : Calories 488 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
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
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.
RWOP FINALIST: BLUE PEACH PIZZA
From Real Women of Philadelphia 2010 Finalist April Slayden: A sweet and savory twist on the classic breakfast pizza, this dish is the perfect choice in summer when peaches are at their peak freshness.
Provided by Allrecipes Member
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Spray both sides of tortilla with cooking spray and sprinkle with 1/4 tsp. kosher salt. Bake 4 min. on each side.
- Saute 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 171.9 calories, Carbohydrate 23.4 g, Cholesterol 30 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 5 g, Sodium 706.7 mg, Sugar 4.3 g
More about "blue peach pizza recipes"
PEACH PIZZA WITH BACON, FRESH BASIL, AND HONEY - BLUE BOWL
From bluebowlrecipes.com
Estimated Reading Time 4 mins
- 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.
- Assemble: Place the dough into your greased pan and press it out into a circle - it's pretty sturdy dough so don't worry about messing it up. Brush the dough with the olive oil, sprinkle on the cheese, and add the peaches and bacon.
- Bake: Bake for 13 minutes, remove from the oven, and sprinkle on half of the fresh basil. Bake for about 5 more minutes, or until the edges have turned a light golden brown.
- Serve + Store: Gently slide the pizza out of the cast iron pan and onto a cutting board to cut and serve. Garnish with more fresh basil and a drizzle of honey. Enjoy immediately!Store leftovers (haha!!) in the fridge in an airtight container for 2-4 days.
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From allmycravings.com
Estimated Reading Time 4 mins
- Roll out the dough and place it on a pizza tray. Brush with 1 tsp extra virgin olive oil and top evenly with shredded mozzarella cheese then Canadian bacon, Gorgonzola and peach slices.
- Bake for 10 minutes or until the crust goes brown. There is also the option of baking it for 5 minutes without the peach slices and then add those in the last 5 minutes of baking but is a matter of choice, I really loved mine toasted.
- Season with loads of pepper and add few basil leaves. You can also sprinkle some balsamic reduction or you can serve it the way it is. Since I am a dude, I used some Frank's Red Hot Sauce here and there and it was amazing.
GRILLED PEACH ARUGULA AND BLUE CHEESE PIZZA
From cookinglsl.com
Estimated Reading Time 3 mins
- Place onions on a skillet, with 1 tbsp olive oil, salt and pepper to taste. Cook over medium - low heat, stirring frequently, until caramelized and tender. It takes around 20 minutes.
- Place pizza stone on the grill. Increase temperature to 450 F. Stretch dough into 2 10 inch disks. (You can use use cornmeal, if you are concerned that the dough will stick to the stone). Place dough on pizza stone (one at a time). Top with 1/4 cup mozzarella cheese (per pizza).
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From alexandracooks.com
5/5 Estimated Reading Time 4 mins
- Make the dough: Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.
- Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.
- To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.
- Place balsamic in a small sauté pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it’s ruined. There’s no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as it’s cooling. Remove from heat.
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From lodgecastiron.com
Servings 6-8Estimated Reading Time 2 minsCategory Baking Recipes Entrée Recipes
- In a large bowl whisk together the flours, yeast, sugar, and salt. Add the water and olive oil, and mix well to make a soft dough. Cover and let rest for 20 minutes.
- Uncover the dough and fold it by grabbing the edge, pulling it up then pressing it down into the center of the bowl. Give the bowl a quarter turn and repeat, going all the way around the bowl twice.
- Repeat this folding process twice more at 2 hour intervals; cover and let the dough rest at cool room temperature (68°F) overnight.
- To bake, divide the dough in half, and gently press each one into a 12” circle on a piece of semolina-dusted parchment, leaving a ½” rim around the edge untouched. Flour your hands if the dough is sticky, but don’t add flour to the dough.
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