Everything's Peachie!

Yesterday I taught a peach class at Byerly's Cooking School. Joan Donatelle from Byerly's assisted me and provided Bellinis made with fresh peaches and prosecco for the students. After that the class went very well!

Here's another peach recipe I developed this summer. Just got peaches from the farm stand that are very sweet and juicy and perfect for pizza.

Peachy Pizza on the Grill

Makes 8 servings

2 (3 ounces) packages cream cheese, softened
1/2 cup firmly packed brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1 can (13.8 ounces) refrigerated pizza crust
Ice Cream or whipped cream

Prepare toppings before grilling the crust. Combine the cream cheese and brown sugar in a medium bowl and mix until smooth. Mix the sugar and cinnamon in a small bowl. Peel the peaches and brush with lemon juice to prevent browning.

Unroll the pizza crust onto a floured surface and cut into 4 parts. Flatten each part to a rough square about 6 to 7 inches. The shape may be uneven but this isn’t a problem.

Heat a grill to high. Place one pizza on a greased baking sheet and lightly spray one side of a crust with nonstick cooking spray. Place sprayed side down on grill. Grill 2 to 3 minutes and remove crust. If it sticks, wait 1 minute and try again.

To serve at once, spread 2 to 3 tablespoons cream cheese onto cooked side of crust. Top with peaches and sprinkle with cinnamon sugar.

Return to the grill and cook 2 to 3 minutes or until hot and lightly browned. Cool slightly before serving. Repeat with remaining dough. Serve with ice cream or whipped cream.

Pat’s Tips: You can grill the crust and finish later in the broiler. After the first side of crust is browned, turn and continue grilling until crust is browned. Just before serving, add toppings to crusts.

Place under broiler for 3 to 4 minutes or until heated and lightly browned.

If you haven’t grilled pizza before, experiment with your grill to find the right settings and timing.