Peach Pizza

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This eye-catching Peach Pizza with its juicy peaches coupled with a rich, buttery, French pâte brisée crust and tangy goat cheese filling, is the perfect dessert for everything from a bbq to a sit down dinner.

Prep Time30

Cook Time1

Cooling Time2

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: dessert pizza,, Peach Pizza

Servings: servings

Calories: 417kcal

Author: Helen S Fletcher

Equipment

12" pizza pan

Ingredients

Amaretti Crumble

6 to 7 amaretti cookies (25 grams)
3 tablespoons toasted almonds (25 grams)
3 tablespoons packed brown sugar (35 grams)
⅛ teaspoon salt
1 ½ tablespoons butter, cold, cut in small pieces (22 grams

Pâte Brisée Crust

1 ¼ cups all-purpose flour (175 grams)
½ cup cake flour (50 grams)
1 teaspoon salt
¾ cup butter, cold, cut into small pieces (1 ½ sticks or 170 grams)
2 tablespoons beaten egg
1 teaspoon lemon juice
5 tablespoons ice cold water, possibly a bit more

Poached Peaches

4 medium size peaches (about 1 pound)
1 cup dry white wine (I use a chardonay)
2 tablespoons Amaretto
3 tablespoons sugar (35 grams)
1 tablespoons honey
1 teaspoon Tahitian vanilla or any other vanilla
¼ cup water

Goat Cheese Filling

5 ounces goats cheese, room temperature (⅔ cup)
2 ounces cream cheese, room temperature (¼ cup)
¼ cup granulated sugar
1 teaspoon Tahitian vanilla or any other vanilla
2 teaspoons milk

Instructions

Amaretti Crumble

Make this first and just wipe out the processor to make the pate brisee crust.
Place all but the butter in the bowl of the food processor. Process to break up cookies and almonds. Add the butter in a circle and pulse to form crumbs. Do not over process or a paste will form.
Remove to a bowl and refrigerate while preparing the rest of the recipe. Wipe out the bowl and continue for the crust. The crumble will last a week in the refrigerator or months in the freezer.

Pâte Brisée Crust

Place the flours and salt in the processor bowl. Process to mix. Arrange the butter in a circle on top of the flours and process until the butter is cut in the size of peas.
Mix the egg, lemon juice and water together. Pour over the flour mixture. Pulse the mixture until large clumps form. Do not let it ball up.
If it doesn't clump together, add a bit more water. If the flour is very dry, add additional water by the teaspoon.
Pour out onto a work surface. Push together to form a ball. Lightly flour the surface and knead the dough together a few times until it is smooth. Do not over knead.
Flatten to a 1" round. Wrap in plastic wrap and chill for 60 to 90 minutes in the refrigerator or about 30 minutes in the freezer. This may be made the day ahead and refrigerated or up to a month ahead and frozen. Thaw in the refrigerator overnight to use.

Poached Peaches

Bring a large pot of water to a boil. Add the peaches and blanch them for 4 to 5 minutes until the skins easily slip off as in the photo of the ingredients.
As soon as they come from the hot water, run cold water over them and slip the skins off. Cut them in half to remove the seed and set the peaches aside. Place the remaining ingredients in a medium size saucepan and bring to a boil.
Add the peaches, cut side down, reduce the heat and simmer for about 5 to 7 minutes. Turn them over and poach for another 5 to 7 minutes. They should have softened somewhat but still retain their shape. Cool.
Slice about ⅓ inch thick. Bring the syrup to a rolling boil and reduce to a syrup. Set aside.

Goat Cheese Filling

Place all in a bowl and mix together with a spoon or whisk. Set aside.

Assembly

Spray a 12 inch pizza pan and set aside. Preheat the oven to 400°F.
Roll the pastry to about 13". Place in the pizza pan.
Make sure it is pushed into the side of the pan. Cut off the excess. Prick with a fork and freeze for about 10 to 15 minutes. Spray a large piece of foil and place it, sprayed side down, directly on the pastry.
Fill to the top with pie weights or beans to weight down the crust as it bakes. Bake for 20 minutes, remove the foil and beans by bringing up the 4 corners of the foil and bake another 8 to 10 minutes until golden brown and fully baked.
Cool to room temperature. Leave the oven on if baking immediately. Spread the goat cheese filling over the crust.
Arrange the peaches on top of the cheese. Drizzle with the reduced poaching syrup. (If the syrup is too thick, add water to obtain the right consistency.) Top with the amaretti crumble.
At this point you can refrigerate it for several hours or bake it immediately. If baking right away, bake for about 15 to 18 minutes just until everything is very warm. Cool and serve at room temperature. If baking from the refrigerator, add a few more minutes. Store any left overs in the refrigerator.

Notes

When making the pâte brisée crust make sure the butter is cut and very cold so it doesn't become incorporated into the dough when processing.

The easiest way to peel the ripe peaches is to blanch them. The skins will slip right off.

Reducing the poaching liquid concentrates the flavors. If, after sitting, the concentrate is too thick to drizzle, add a bit of water at a time to get it to the correct consistency.

Each of the components can be made ahead so the pizza can be assembled several hours ahead of time.

The pastry for the crust can be made up to 3 days ahead and held in the refrigerator or freeze for several months. Thaw in the refrigerator the day before using. Or it can be made, baked and then frozen on the pizza pan.

The amaretti crumble, poached peach halves, the reduced sauce and goat cheese filling can be made up to 3 days before.

Assemble several hours ahead and refrigerate. Heat up until warmed through. Serve warm or at room temperature.

Store Leftovers in the refrigerator.

Nutrition