Peach and Blueberry Pizza


3 4 cup plain whipped cream cheese
3 tablespoons sweetened condensed milk
2 teaspoons Grand Marnier
12 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Pinch fine sea salt
One 10-ounce ball Whole-Wheat Pizza Dough
1-pound bag frozen sliced peaches, thawed
1 cup fresh blueberries
14 cup chopped pistachios
1 tablespoon powdered sugar
Special Equipment:
Pizza peel and pizza stone (or pizza pan)


Place a pizza stone in the center of the oven and preheat the oven to 500 degreesF.

In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.

Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.

Bake according to the directions on page 157 for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

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