Best 3 Peach And Blueberry Pizza Recipes

Indulge in a delightful culinary journey with our delectable Peach and Blueberry Pizza, a harmonious blend of sweet and tangy flavors. This unique pizza recipe combines the vibrant flavors of fresh peaches and blueberries, perfectly balanced on a crispy and golden crust. Topped with a luscious cream cheese frosting and a drizzle of honey, this pizza is a feast for both the eyes and the taste buds.

Our collection of pizza recipes caters to every palate and dietary preference. From the classic Margherita Pizza with its simple yet irresistible combination of tomatoes, mozzarella, and basil, to the adventurous BBQ Chicken Pizza bursting with smoky and tangy flavors, there's a pizza for every occasion.

If you're craving a vegetarian option, the Roasted Vegetable Pizza is a colorful and flavorful delight. With a medley of roasted vegetables, including zucchini, bell peppers, and onions, this pizza is a healthy and satisfying choice. And for those with a sweet tooth, the Nutella and Banana Pizza is a decadent treat, featuring a rich Nutella spread topped with sliced bananas and a sprinkle of chopped nuts.

Let's cook with our recipes!

SPICY SUMMER PEACH PIZZA

Spicy Summer Peach Pizza image

Provided by Food Network

Time 15h

Yield 3 pizzas (4 to 6 servings)

Number Of Ingredients 13

Ingredients

1 gram instant yeast
1 pound '00' Italian pizza flour, preferably Caputo, plus more for dusting
2 grams salt
1 ounce extra-virgin olive oil
8 ounces Goat Cheese Creme Fraiche, recipe follows
3 ripe peaches, sliced into 8 wedges each
1/2 red onion, sliced into thin strips
3 jalapenos, sliced into 1/4-inch rounds (seeded if they are spicy ones!)
9 ounces Italian shredded cheese blend (Asiago, Parmesan and Romano)
Eighteen 5-inch strips thin-sliced pancetta
1 cup fresh arugula
1/2 cup (4 ounces) soft goat cheese (chevre)
1/2 cup (4 ounces) creme fraiche or sour cream

Steps:

For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
Let sit 5 minutes to bloom.
Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
Turn dough onto a floured work surface and knead by hand for 2 minutes.
Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
Shimmy a pizza onto hot pizza stone in oven.
Bake until edges are golden and crispy looking, 4 to 9 minutes.
Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.
Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.

PEACH AND BLUEBERRY PIZZA

Peach and Blueberry Pizza image

Hunter and Ryder are pizza-eating machines. We're cooking pizza in the outdoor wood-fired oven at least once, if not twice, a week. This is how we do it, dessert-style.

Provided by Guy Fieri

Categories dessert

Number Of Ingredients 11

Ingredients

3 4 cup plain whipped cream cheese
3 tablespoons sweetened condensed milk
2 teaspoons Grand Marnier
12 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Pinch fine sea salt
One 10-ounce ball Whole-Wheat Pizza Dough
1-pound bag frozen sliced peaches, thawed
1 cup fresh blueberries
14 cup chopped pistachios
1 tablespoon powdered sugar

Steps:

Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

PEACHES 'N' CREAM PIZZA

Peaches 'n' Cream Pizza image

"With a crispy crust, this sweet pizza is topped with almond-flavored cream cheese and a tantalizing peach-pie filling," writes Linda Patrick of Houston, Texas. "I get rave reviews every time I serve it."

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

Ingredients

1 tube (8 ounces) refrigerated crescent roll dough
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds

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.

Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

Tips and Conclusion

Craft a delectable Peach and Blueberry Pizza with these essential tips:

Selecting the ripest, most flavorful peaches and blueberries ensures the best results.
Using a pre-made or homemade pizza crust saves time and effort.
Cream cheese, Greek yogurt, or mascarpone offer distinct flavors for the base.
Fresh lemon juice enhances the fruit's natural sweetness.
A sprinkle of cinnamon or nutmeg adds warmth and depth to the filling.
Baking the pizza at a high temperature caramelizes the fruit and creates a crispy crust.
Drizzling honey or agave syrup before serving adds a touch of sweetness.
Garnishing with fresh mint, basil, or powdered sugar adds a refreshing finish.

Conclude your culinary journey with a delightful Peach and Blueberry Pizza:

This vibrant pizza combines the sweet, juicy flavors of peaches and blueberries.
The creamy base complements the fruit filling perfectly.
The crispy crust provides a satisfying textural contrast.
This versatile dessert pizza is perfect for various occasions.
With its stunning presentation and irresistible taste, it will surely impress your guests.

Indulge in the delightful harmony of flavors and textures as you relish each slice of this Peach and Blueberry Pizza. Its vibrant colors and tantalizing aroma will make it a favorite among family and friends. Experiment with different fruit combinations, bases, and toppings to create your unique pizza masterpiece. Let your creativity shine as you explore the endless possibilities of this delectable dessert.