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

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources