Never one to shy away from a little word-play, today’s recipe is a Blueberry Peach-za. You can be fancy and call it a galette if you want, but why would you now that you have heard of a peach-za?
Another pretty simple recipe (sensing a trend?), you’ll need fresh peaches and blueberries, sugar, flour, egg, almond and vanilla extract, lemon zest and your grandma’s famous pie crust recipe as clearly pictured here.
The most difficult part of this recipe is cutting the peaches. Slippery things, aren’t they?
Every pizza needs a good base sauce. We used (once again) my dad’s blueberry jam. I think peach or another complimentary jam would work well here, too, but we had this on hand. As a side note, I’m so glad to see I am already comfortable using food-blogging tropes such as “had this [insert hard-to-come-by-organic-and-homemade thing here] handy.”
Make sure to leave enough room on the edge to fold that crust over without ending up with a soggy crust – we left about 2″. I
Mix the fruit, sugar, flour and extracts in a bowl until evenly coated and then spoon them onto the center of the pie crust.
If your child dumps the contents unceremoniously into the middle of the crust, I have it on authority that it still works out just fine. I sliced the edge a couple of times to help with the next part.
Fold the crust edge over so that it just touches the fruit. Then, we pinched the crust a bit because playing with pie crust is fun and we wanted to do it. Brush the edges with egg wash.
Pip tip: use a fork to break the yolk of the egg first and then its easier to whisk the egg in a small container (I know this sounds pedantic, but it’s actually a good tip)
Add some lemon zest to the top of the peach-za and drizzle with honey if you’re feeling sweet. You can also add more granulated, brown, or turbinado sugar at this point if you want. YOU DO YOU.
Whoa! What’s that? Leftover crust and filling?? What goes with pizza? Calzones of course. Fill the middle, fold it over and pinch the edges together, egg wash the top, cut a couple of slits in it, drizzle with honey and pop in the oven with the peach-za!
Keep an eye on the peach-za and “calzones” while they bake just in case the crusts over brown, you can cover it with foil so it doesn’t get too brown!
When it’s done, slice it up and serve it warm with vanilla ice cream. The cool, smooth ice cream cuts the tart, richness of the peach-za and you end up with a dessert almost as beautiful as the word-play that inspired it.
This keeps in the fridge for a week and using a toaster oven to warm it is almost as good as when it’s fresh out of the oven. (Leftovers pictured below)
Recipe
- ½ package of refrigerated pie crust (thawed)
- 4 peaches, pitted, peeled and sliced
- 1 cup of blueberries
- 2 tblsp blueberry jam
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ¼ cup of granulated sugar
- ¼ cup of all purpose flour
- 1 large egg, lightly beaten
- honey (optional)
- Vanilla ice cream (optional)
- Preheat oven to 350 F. Place pie crust on a pizza pan or stone lined with parchment paper and put the blueberry jam in the center of the crust spreading it outward. Leave approximately 2” of crust bare.
- Combine peaches, bluberries, vanilla and almond extract, sugar, and flour in a bowl until the fruit is evenly coated.
- Spoon filling into the center of the crust spreading outward. Again, leave about 2” of bare dough. Fold the bare dough over on itself, covering just the edges of the fruit. Brush the edge with egg wash. Drizzle honey(optional) and top with lemon zest.
- Bake 40 minutes. Keep an eye on the crust and if it starts browning, cover with foil. Remove from oven and let cool for a bit. Serve warm with cold vanilla ice cream.
Salt & Pipper 