*  Exported from  MasterCook  *
 
                            PEACHY PIZZA DESSERT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Unbleached flour
    2       ts           Baking powder
      1/3   c            Butter
    2       tb           Yeast
      3/4   c            Warm water
    2       tb           Maple syrup
                         Filling:
    2       lb           Fresh peaches, pitted and
                         -sliced
      1/3   c            Fresh lemon juice
      1/4   c            Unbleached flour
      1/4   ts           Nutmeg
      1/4   c            Butter
      1/4   c            Maple syrup
      1/4   c            Graham cracker crumbs
 
   CRUST:
   
   For the crust, combine flour and baking powder; cut in
   butter.  Dissolve yeast in warm water and maple syrup.
   Let sit for 5 minutes, then stir into flour mixture,
   blending well.  Turn onto floured board and knead
   lightly for 5 minutes, adding flour as necessary.  Let
   dough rest for 10 minutes. Using a floured rolling
   pin, roll out the dough to fit either a cookie sheet
   or round 10-inch pizza pan.  Transfer dough to oiled
   pan. If the dough is too sticky to lift from board to
   pan, then, using your hands, pat the dough into the
   pan you will use.  Pinch up edges 1-inch all the way
   around cookie sheet or pizza pan to form rim.
   
   Slice peaches and pour lemon juice on top; set aside.
   
   Cut together flour, nutmeg, butter, maple syrup and
   graham cracker crumbs. Spread and sprinkle half of it
   over the bottom of the pizza dough. Arrange the peach
   slices on the dough, in layers if necessary. Sprinkle
   remaining mixture on top of peaches.  Bake at 350
   degrees 25-30 minutes. Serve warm or cooled.
   
   Even if you have never worked with yeast before,
   you'll find this crust quite easy.
   
   Serves 6.
   
   Posted by Fred Peters.
  
 
 
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