Fresh Peach and Brown Sugar Pizza Pie

1 recipe Yeasted Butter Pastry Dough
Cornmeal

4 cups peeled, pitted, thickly sliced ripe peaches
3 tablespoons granulated sugar
1/3 cup firmly-packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

Oil a large baking sheet and dust it with cornmeal.

After an hour of rising, punch the dough down gently once or twice, not vigorously.  Place the dough on a floured work surface and dust it lightly with flour.  Gently roll the pastry into a 13- or 14-inch circle, keeping it of even thickness as best you can.  Transfer the pastry to the prepared baking sheet, pinching the edge of the dough into an upstanding ridge. Refrigerate for 15 minutes.  Heat the oven to 425 F.  

Combine the sliced peaches and granulated sugar in a medium-size bowl and toss gently.  Set aside for 10 minutes to juice.  Meanwhile, mix the brown sugar flour, and cinnamon together in a small bowl.

Remove the pastry from the refrigerator and sprinkle 2 tablespoons of the brown sugar mixture over it.  Lift the peaches out of their juice and arrange them in a single, random layer on the pastry.  Wash and dry your hands, then add the butter to the remaining brown sugar mixture and rub it in until you have coarse, buttery crumbs.  Spread the crumbs evenly over the peaches.

Put the baking sheet on the center over rack and bake for 15 minutes.  Reduce oven temperature to 375 F and rotate baking sheet 180 degrees.  Continue to bake until the crust is golden brown and juices bubble thickly on top, 10 to 12 minutes.  

Slide the pizza onto a wire rack.  Let cool for 10 to 15 minutes.  Slice and serve within a few hours.

Makes 8 to 10 servings.

From Pie by Ken Haedrich