| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 6 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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