Ingredients:

Filling

• 8 fresh peaches, peeled, pitted, and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tsp. lemon juice
• 2 tsp. cornstarch

Topping

• cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp. salt
• 6 Tbsp. unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

Sprinkled Topping

• 3 Tbsp. white sugar
• 1 tsp. ground cinammon

Notes: I did one 2 tsp brown sugar, 2 tsp white sugar for the sprinkled topping, it was lovely.

Directions:

Preheat oven to 425 degrees. In a large bowl combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in pre-heated oven for 10 minutes.

In a large bowl (I recommend a quick rinse and dry of the first one), combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. blend in butter with fingertips of pastry blender until the mixture resembles course meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfulls of topping over them.

Mix remaining sugar and 1 tbsp cinnamon and sprinkle onto cobbler. Bake until topping is golden, about 30 minutes.

Comments:

This gem was a newspaper clippin, highlightign the now in season peach. I have made it with canned peaches as well and it has worked just fine, just remember to drain them. This recipe has a lot of ingredients but doesn’t require that much skill to make, so it is a nice impressive recipe that doesn’t require a culinary genius to prepare. If you have the chance to visit Schnepf Farms, I highly recommend it.

Ingredients:

Crust

• 2 envelopes dry yeast
• 1/2 teaspoon sugar
• 1 1/2 cup warm water (105 to 115 degres)
• 3 1/2 cups flour
• 1 teaspoon salt
• Olive Oil

Notes: Dough can be made in advance, and will keep in the refrigerator for several days or freezer for several months. Also make sure dough is room temperature before you work with it

Toppings

• Commercial Pizza Sauce (or your own recipe)
• Olive Oil (for ‘white’ pizzas)
• Shredded Cheeses
• Diced vegetables, fruits, and cooked or cured meats, whatever you like on your pizza!

Directions:

Crust: In a bowl stir yeast and sugar into warm water. Set aside for ten minutes or until foamy; stir again. Measure flour and salt into a large bowl; add yeast mixture and mix thoroughly by hand. Dough will be sticky.

Turn dough out onto a lightly floured surface. Knead, adding a little flour is necessary, for about 5 to 10 minutes until dough is no longer sticky (or knead with an electric mixer with attachment for 5 to 7 minutes). Lightly oil dough and place in a bowl large enough to allow it to double in volume. Cover bowl with plastic wrap that has been oiled on the side that touches the dough. Let stand at room temperature for at least one hour or until doubled in volume.

At this point, the dough can be refrigerated for several hours or overnight. Do not punch dough down.

To form pizza crusts: With floured hands, pull off enough dough to make a ball 2 to 3 inches in diameter. Roll out dough into a 5- or 6-inch circle. Place on lightly greased cookie sheet. Repeat, using remaining dough to make 8 more crusts. Cover and set aside in refrigerator. Bring to room temperature before assembling pizza.

To par-bake crusts for future use: Bake the crusts on a lightly greased cookie sheet in 400 degree oven for 3 to 4 minutes or until crusts are just firm (do not brown). Remove from the oven and pierce with a fork to release steam (they will have puffed up). Cool the crusts and place in an airtight storage container to either freeze for up to several weeks or refrigerate for up to 4 days Bring to room temperature before assembling. This is recommended for large parties as it makes the crusts easier to handle.

For pizza assembly: Raise the grate on the grill as far from the coals as possible. Bring coals to medium heat (or set to medium on your gas grill) – you should be able to hold your hand over it for 3-5 seconds: you don’t wan to burn your pizzas. Have pizza sauce and toppings ready for guests to assemble; toppings should be piled no more than 1/2 inch high (too many toppings on top mean the crust will burn before the toppings are cooked/warm).

To grill pizzas: for par-baked crusts: Lower grill cover. Watch pizzas carefully, because grilling will only take a few minutes. Pizzas are ready when cheese has melted. If pizzas are being added to the grill frequently place a pie pan over each pizza and then cover the grill to maintain steady heat.

for not par-baked crusts: Lightly grease grill before starting coals/heat. Place crusts on heated grill and turn over after a few minutes when the crusts become firm. Repeat on second side. Remove crusts and pierce puffed areas. add toppings and finish on the grill (pizzas are done when cheese has melted).

Makes 9 pizzas 5-6 inches wide or 3 measuring 12 inches.

Comments:

This dough recipe is very versatile and can also be used for more traditionally baked pizzas. It can be made in advance. The par-baked crusts can be kept in the freezer all summer for spur of the moment get-togethers. Always make sure dough/crusts are room temp before assembly. Extra dough can be made into breadsticks. Grilled pizzas are a great way to get creative with other summery and grilled flavors: try using seasonal veggies and fruits available locally.

Try pairing with a Fruit Pizza dessert for a pizza-party!

Yogurt Dip:

• 2 containers strawberry yogurt
• 1/2 container Cool Whip (or equivalent whipped topping), thawed

Gently fold ingredients  together and chill 30 minutes before serving.

Marshmallow Dip:

• 1 container Cool Whip (or equivalent whipped topping), thawed
• 1 jar marshmallow cream

Gently fold ingredients together and chill for 30 minutes before serving.

Pina Colada Dip:

• 1  8oz. can crushed pineapple, undrained
• 1  3 1/2oz. pkg. instant coconut pudding
• 3/4 cup milk
• 1/2 cup sour cream

Combine all ingredients in food processor. Cover and process for about 30 seconds. Refrigerate for 30 minutes.

All of these are suited for any fruit-platter type fruit slices for dipping (such as apple slices), or you could have them ready for dipping your Fruit Pizza in.

Check google for some inspirational photos!

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 1/4 cup all-purpose flour
• 1 egg
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 oz. cream cheese
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• Sliced fruit of your choice (strawberries, kiwis, raspberries, blueberries, bananas, peaches, etc)

Notes: Cookie crust can be made in advance and refrigerated for a day or two before topping

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and 3/4 cup sugar. Add egg and mix. Add flour, cream of tartar, soda and salt. Blend well and press into a pizza pan, or individual tart pans. Bake for 8 to 10 minutes or until light brown. Cool. At this point you can also cover with plastic wrap and refrigerate overnight if desired.

In a large bowl, mix cream cheese with 1/4 cup sugar and vanilla. Works best with room temperature cream cheese, but you can also microwave it (covered) for 30 seconds to soften it up (do NOT get it too hot though, you don’t want it hot when you add the fruit). Spread on cooled crust. Arrange fruit on top of filling and chill before serving. brush with melted jam if desired.

Comments:

Very easy and very fun recipe you can get people involved in the preparation of. Dough recipe is a normal sugar cookie recipe and can be made as sugar cookies. Also a great way to use seasonal fruits!
Also works well paired with a fruit dip.