Peaches And Cream Pizza Recipes

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.

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add flour and mix well. Pat into a greased 12-in. pizza pan; prick with a fork. Bake at 350° for 10-15 minutes or until golden. Cool completely. , Arrange peach slices on crust. In a large saucepan, mix sugar, cornstarch and mace if desired. Add orange juice and jelly; cook and stir over medium heat until smooth. bring to a boil; boil for 2 minutes. , Remove from the heat and cool slightly, about 5 minutes. Spoon over peaches. Chill for 1 hour or until set. Garnish with whipped cream if desired and serve immediately.

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.

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.

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.