Hunter and Ryder are pizza-eating machines. We're cooking pizza in the outdoor wood-fired oven at least once, if not twice, a week. This is how we do it, dessert-style.

Recipe courtesy of Guy Fieri

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Ingredients

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

Directions

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 degrees F.

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 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.

My Private Notes

Name: Peach and Blueberry Pizza
Ingredients: 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

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