Peach And Blueberry Pizza Recipes

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PEACH BLUEBERRY PIE



Peach Blueberry Pie image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Steps:

  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY AND PEACH CRISP



Blueberry and Peach Crisp image

Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.

Provided by Meg&Mom

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 12

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
  • Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
  • Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.

Provided by DawnH

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

4 cups canned sliced peaches with juice
1 cup frozen blueberries
¾ cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
  • Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
  • Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g

SPICY SUMMER PEACH PIZZA



Spicy Summer Peach Pizza image

Provided by Food Network

Time 15h

Yield 3 pizzas (4 to 6 servings)

Number Of Ingredients 13

1 gram instant yeast
1 pound '00' Italian pizza flour, preferably Caputo, plus more for dusting
2 grams salt
1 ounce extra-virgin olive oil
8 ounces Goat Cheese Creme Fraiche, recipe follows
3 ripe peaches, sliced into 8 wedges each
1/2 red onion, sliced into thin strips
3 jalapenos, sliced into 1/4-inch rounds (seeded if they are spicy ones!)
9 ounces Italian shredded cheese blend (Asiago, Parmesan and Romano)
Eighteen 5-inch strips thin-sliced pancetta
1 cup fresh arugula
1/2 cup (4 ounces) soft goat cheese (chevre)
1/2 cup (4 ounces) creme fraiche or sour cream

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 AND BLUEBERRY PIZZA



Peach and Blueberry Pizza image

Hunter and Ryder are pizza-eating machines. We're cooking pizza in the outdoor wood-fired oven at least once, if not twice, a week. This is how we do it, dessert-style.

Provided by Guy Fieri

Categories     dessert

Number Of Ingredients 11

3 4 cup plain whipped cream cheese
3 tablespoons sweetened condensed milk
2 teaspoons Grand Marnier
12 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Pinch fine sea salt
One 10-ounce ball Whole-Wheat Pizza Dough
1-pound bag frozen sliced peaches, thawed
1 cup fresh blueberries
14 cup chopped pistachios
1 tablespoon powdered sugar

Steps:

  • Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
  • In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
  • Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
  • Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

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