Transfer pizza crusts, lighter-side up, to prepared baking sheets. Turn dough onto a floured work surface and knead by hand for 2 minutes. Mix together the ricotta, olive oil, salt and pepper and spread evenly on the surface of the prepared pizza dough. Info. I made them at the height of peach season and every single family member said "Eww" as I was cooking. Remove from oven or grill. Combine powdered sugar and cornstarch in a large saucepan. Chef John. Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. The black pepper ricotta peaches and dough are all obviously essential ingredients but go with what you personally like as embellishments - you will not be disappointed. Thank you! Soften goat cheese at room temperature for 30 minutes. Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Evenly space the peach slices on the pizza. Transfer dough to a pizza peel or rimless cookie sheet dusted with cornmeal. Equally good. Slice the mozzarella and place bits of cheese evenly across the surface of the pizza. Serve with whipped cream. Step 2 Brush cut sides of peach with oil. A huge hit. Privacy policy | Terms & conditions. Copyright © 2020 The Peach Truck. Wash, pit and thinly slice the peaches. Amount is based on available nutrient data. All rights reserved. Chill for 1 hour or until set. Press onto a greased 12-in. On a lightly floured work surface, use your hands or a rolling pin to shape dough into a 12-inch circle. In a large saucepan, mix sugar, cornstarch and mace if desired. For me cardamom is essential. Tear pieces of the prosciutto and place around the peach slices. Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza. Wash, pit and thinly slice the peaches. Here we're doing a savory twist, using the same technique to make a pizza featuring ricotta, pancetta, and peaches. Peach Pizza is a delicious pizza variation that uses fresh peaches, melty mozzarella and gorgonzola cheeses and a sweet balsamic reduction sauce. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. With mixer on a medium speed, slowly add yeasted water, then olive oil. Garnish with whipped cream if desired and serve immediately. Place sliced jalapenos around pizza. 163 %. Add flour and mix well. this link is to an external site that may or may not meet accessibility guidelines. If you’re feeling adventurous, you can make your pizza dough from scratch, but these days many grocery stores stock fresh pizza dough that you can purchase. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pat in 12 inch, Crust: Cream together butter sugar, ... of 12 inch, (Makes one 12 inch pie) ... thoroughly blended. Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Cool completely. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer. Add comma separated list of ingredients to exclude from recipe. Cool completely. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Place 6 pieces pancetta in a spoke pattern around pizzas. Sweet, juicy peaches … Add water mixing until smooth, cook over medium heat until thickened, about 5 minutes, stirring constantly. Add peaches and stir in food coloring. Add comma separated list of ingredients to include in recipe. bring to a boil; boil … Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts. Spread your pizza crust on an oiled pan or pizza stone. Every last one has always been eaten. In a large saucepan, mix sugar, cornstarch and mace if desired. pizza pan; prick with a fork. Taste of Home is America's #1 cooking magazine. Combine ricotta, cream, and garlic in a small bowl. Preheat oven to 375 degrees. This might be the best thing I've ever made off of this website and I'm on it every day! Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal.