Peach & Cinnamon Butter.

[Mick.Chicago]

Peach, Cinnamon, Butter and Cane sugar with more cane sugar on top of the peach!


The dough was a freestyled dough with no measuring I did it all by feel which I do allot of, because I get a kick out of knowing when it's right, only difference from my normal freestyled dough was two extra sugar lumps and corn oil instead of olive oil.  The corn oil, is french, very mild but a nice hint of sweet coming through which makes it nice for this dessert pizza and for regular savory pizza also.

Anywho, baked at 500f for ten minutes then a minute under the broiler (which isn't turned on, but does chuck out a lot of heat when the ovens been on a while)

[Guts]

Looks Fantastic, I'm going to try this soon...

[norma427]

Peach, Cinnamon, Butter and Cane sugar with more cane sugar on top of the peach!


The dough was a freestyled dough with no measuring I did it all by feel which I do allot of, because I get a kick out of knowing when it's right, only difference from my normal freestyled dough was two extra sugar lumps and corn oil instead of olive oil.  The corn oil, is french, very mild but a nice hint of sweet coming through which makes it nice for this dessert pizza and for regular savory pizza also.

Anywho, baked at 500f for ten minutes then a minute under the broiler (which isn't turned on, but does chuck out a lot of heat when the ovens been on a while)

Mick.Chicago,

Your dessert pizza does look delicious!     For being freestyle dough your finished results turned out good.  The idea to use peaches worked well.

Norma

[jayarr]

.it's actually pretty easy to pit the peaches. Take your chef knife and cut vertically down the peach, all the way around. Do this twice to make sure you get completely to the pit. Then on each side, use your knife to push the peach halves away from each other. Once you do this on each side it'll pop right apart.....