PEACHES N' PIE (DESSERT PIZZA)

REFINED SUGAR FREE, DAIRY-FREE

Dessert pizza in the summertime is always a good idea. Take any fresh stone fruit or berry, mix in a sweet oat crumble and find yourself with a juicy, doughy, citrusy masterpiece. I use fresh peaches from the farmer's market in this one but don't be afraid to experiment! The homemade dough is made from a whole grain spelt flour and I love the little bite the olive oil adds. Not to mention the gloriously cozy summer scents that will be wafting from your kitchen when this baby's in the oven. Top it off with a sprinkle of flaky sea salt, coconut flakes and drizzle of raw honey.

Follow along with me HERE

INGREDIENTS

for the dough

1 1/4 cups of spelt flour

1 heaping tsp of dry active yeast

1 tablespoon of honey

1/4 teaspoon of salt

1 Tablespoon of olive

1/4 cup + 2 tbl of warm water

2 tbl of warm macadamia nut milk

for the crumble

1/2 cup of old fashioned oats

1 tsp of ground cinnamon

1/3 cup of maple syrup

2 tbl of olive oil

1/2 tsp of vanilla extract 

Opt: orange zest, sprinkle of flaky salt

DIRECTIONS

1. Combine the spelt flour, yeast and salt in a bowl. In a separate bowl combine the honey, olive oil and warm water.

2. Add the wet mixture to the dry mixture, stirring it well.

3. Add in the macadamia nut milk and sit until everything is fully incorporated.

4. Shape into a ball and cover with plastic wrap. Let sit until the dough has doubled in size (about 2 hours).

5. Mix the oats, cinnamon, maple syrup, olive oil and vanilla extract together.

6. In a pot of bowling water, pop the peaches in for about 45 seconds. Pull them out and put them in a bowl of ice water for another 45 seconds -- from here, the skin will peel right off!

7. Cut the peach lengthwise, around the core, and then cut into slices.

8. Add the peaches to the oat mixture and coat well.

9. Pre-heat the oven to 425°F.

10. Remove plastic wrap and transfer the dough to a lightly-floured work surface to knead for about 2 minutes.

11. Use your hands to stretch the dough - letting it hang (it's own weight will stretch it!). Use your fingers to pinch the edges (the crust) to make sure it's nice and thin. Place it on a well-oiled pizza tray.

12. Spread the peaches out on top of the dough in one even layer.

13. Bake for 10 minutes at 400°F.

14. Remove the pie from the oven, and CAREFULLY (it will be hot!) place foil around the crust of the dough *see pic below*.

15. Turn the oven down to 350°F and bake for an additional 15 minutes, rotating once.