Fresh Peach Breakfast Pizza

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1 12-inch pizza, 8 servings

For an unconventional take on breakfast, try this peach pizza, which also features dried cranberries, goat cheese and cinnamon.

Ingredients

6 tbsp. unsalted butter
1⁄4 cup brown sugar    
5 fresh peaches, peeled, sliced
1⁄2 cup dried cranberries
1 oz. goat cheese
1 16-oz. ball pizza dough
1 tsp. cinnamon
2 tbsp. sugar
2 cups vanilla pastry cream
11⁄2 cups premade streusel crumb topping

Steps

1. Preheat oven to 400°F.

2. Melt butter and mix half of butter with brown sugar in large pan. Reserve remaining butter. Bring butter and sugar to boil and add fresh peach slices.

3. Slightly cook peaches in sugar for about 5 minutes. Just before end of cooking, add dried cranberries. Remove from heat and cool.

4. Work pizza dough into 12-in. round. If baking in pizza oven, place round directly onto wooden pizza peel. For standard oven baking, wire screen is suggested.

5. Mix cinnamon and sugar. Brush dough with remaining melted butter and sprinkle with cinnamon-sugar mixture.

6. Spread pastry cream on top of dough, then shingle peach slices in circular pattern on top.

7. Using slotted spoon, sprinkle cranberries over top of peaches without adding extra caramel. Finish by topping with even distribution of streusel crumb topping.

8. Bake at 400°F in preheated oven until crust is golden brown and crumb topping is toasted, about 18 minutes. Slice and serve warm.

Recipe by Sullivan University

More From FoodService Director

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources