Each mid year I purchase a couple boxes of delicious peaches. Why such a significant number of? Since we cherish drying out peach cuts to nibble on all through winter (alright, progressively like fall!). It's a ton of work, whitening, expelling skins, cutting and drying out for a long time, dried peaches are a work of adoration! Be that as it may, they sure justified, despite all the trouble.
Today, I'm sharing these smaller than expected cakes stacked with succulent peaches. Each and every nibble overflows with delicious organic products, on account of over-burden of peach solid shapes in the hitter. What's more, you won't miss the icing, as these scaled down cakes are topped with dark colored sugar coated peach cuts.
- 1 lb. pizza dough or 1 tube Pillsbury thin crust dough
- 4 oz. soft goat cheese, crumbled
- 1/4 c. chopped pecans
- 2/3 c. shaved Parmesan
- 2 Tbsp. fresh sage, finely chopped
- 2 Tbsp. honey
Instructions
- Prepare a gas or charcoal grill to high heat. Brush the grill with oil so the crust doesn't stick.
- Shape the dough into a thin crust on a floured surface. Let the dough sit for 5 minutes and then press out some more, so it remains thin. If using a tube of pizza dough, simply unroll the dough.
- Transfer the dough onto the grill. Grill for 2 minutes on high heat with the lid closed. Using a pair of tongs, lift the lid, and flip the dough over and reduce the heat to low.
- Working quickly, add the crumbled goat cheese and pecans and top with Parmesan. Close the lid and cook for 4-6 more minutes, or until the crust is cooked through and the cheese is melted.
- Top with the fresh sage and drizzle with honey. Serve immediately.
Read more our recipe Matcha Coconut Ice Cream #desserts #cakerecipe #chocolate #fingerfood #easy
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