Looking for a decadent weekend breakfast treat? Then this peach and blueberry breakfast pizza recipe might just fit the bill.
My breakfast pizza base is a beautifully buttery brioche.
Brioche is a gorgeous golden egg and butter enriched bread, which is commonly found in loaf form or brioche à tête (Parisian  brioche) form.
For my Peach and Blueberry Breakfast Pizza recipe the brioche dough is flattened out into a circle and topped with sunshine coloured peaches and blueberries, which turn the prettiest shade of purple when cooked.
If the thought of making brioche for a delicious brioche sounds complicated, really it isn’t, especially if you use a stand mixer, which does all of the hard work for you.
While making this breakfst pizza is a little more involved than making a regular loaf of bread, the results are most definitely worth it, especially when you see this pretty fruit topped tart emerging from your oven.
Serve your breakfast pizza warm dusted with icing sugar or a dollop of thick Greek yoghurt or mascarpone.
Don’t have peaches and blueberries? Why not try apple and raspberry, pear and flaked almonds, mixed berries or cherries instead. All are wonderful alternatives.
Also, try my savoury version with mushrooms and leeks.
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Peach and Blueberry Brioche Tart
Ingredients
- 1 tsp dried yeast
- 2 tsp warm milk
- 1/2 tsp vanilla bean paste
- 95 g plain flour plus extra for dusting, 3/4 cup
- 1 tbs caster sugar (superfine sugar)
- 1 egg
- 60 g room temperature butter chopped into small pieces, 2 1/4 ounces/ half a stick
- 2 peaches peeled stone removed and thinly sliced
- 1/4 cup blueberries
- 1 extra egg beaten, for the egg wash
- 1 tbs sugar
- icing sugar (powdered sugar) to serve
Instructions
- Place the yeast, vanilla paste and milk in a small bowl or cup and stir to dissolve yeast. Leave for 5 minutes or until foamy. Place the flour, sugar, eggs, yeast mixture and 1/4 tsp fine sea salt in the bowl of an stand mixer fitted with a paddle attachment and mix until the dough comes together. Switch the paddle attachment for a dough hook and knead for 10 minutes or until smooth and elastic. Gradually add the butter, allowing piece of butter to become fully incorporated before adding the next. When all of the butter has been added knead until dough is smooth and glossy, roughly 3 or 4 minutes. Cover dough with a tea towel and leave in a warm place for 1 1/2 to 2 hours or until doubled in size.
- Knock back the dough and place on a tray covered with baking paper that has been lightly floured. Stretch and smooth the dough out to form a rough circle. Lightly cover with a tea towel and leave an hour our until doubled in size.
- While the dough is rising preheat the oven to 220 celsius (425 Fahrenheit). When the brioche is ready to be baked top with the peach slices and blueberries in whatever pattern you desire. Brush the edges of the brioche with the egg wash and finally sprinkle with sugar. Bake for 15 to 20 minutes or until golden. Serve warm, dusted with icing sugar and a dollop of Greek yoghurt or mascarpone flecked with vanilla seeds.
Recipe Notes
Don't have peaches and blueberries? Top with your favourite fruit. Some combinations to try: apple and raspberries, strawberries, pear and slivered almonds, mixed berries.
Jill Roberts says
LOVE this, Nicole! Gorgeous colors, and my kind of ingredients. Looks great! I’m vegetarian and will definitely try it! Thanks a lot for sharing post and nutrition facts!
kankana says
That must be tasting so good. Brioche tart sounds such a yum idea!
Ellen Jordan says
Hello! I had some trouble with the dough as I was using the knead hook to add in the butter pieces. The dough seemed to not be absorbing the butter and just became a buttery mess. I used a half a stick of softened butter. Should I have used less? I’m going to try the recipe again and see if I can get it to work better with fresh eyes. Looking forward to any advice you may have.
Nicole @ Delicious Everyday says
It’s hard to diagnose the cause of the issue without being in the kitchen with you, but I suspect that perhaps you might have added the butter too fast. Make sure the butter is chopped up into small pieces and add one piece and knead it with the dough hook until it is fully absorbed into the dough before adding the next piece. Also make sure the butter is at room temperature. I would suggest leaving it out overnight before making the dough. Hopefully that will work for you. Let me know how you go 😀
Laura (Tutti Dolci) says
This is such a pretty tart, I love the brioche crust and fruit topping!
Tess @ Tips on Healthy Living says
Wow, this is gorgeous! I’ve been looking for a healthy dessert to make this Valentine’s, and this is perfect! Thanks for sharing!
Choc Chip Uru says
I adore your brioche tart, I can almost taste it just by looking at it 😀
Cheers
Choc Chip Uru
Erin | The Law Student's Wife says
Absolutely beautiful! I adore brioche, but never thought to use it as a “crust.” What a lovely idea for a special treat!
Lisa LaRocco says
What a gorgeous picture. I can taste it–it looks so good. What a lovely way to use blueberries (those little berries of better memory!)
thelittleloaf says
The colours in this are stunning Jennifer! Just what I need to brighten up our grizzly British February 🙂
Maureen | Orgasmic Chef says
I have a cousin who loves peaches and blueberries and one time my mother made a tart of some sort and he came in and said, “Ay yi yi, this pie is fabulous, can I have the whole thing?”
I’d like to say the same. 🙂
whatjessicabakednext... says
Looks so divine! Blueberries and peaches are my fav fruits- will be trying this recipe in the Summer for sure! 🙂
Kathryn says
This is gorgeous! I love the idea of using brioche as the tart base and that combination of peach and blueberry sounds wonderful.
Lily (A Rhubarb Rhapsody) says
What a lovely, summery treat. Sounds indulgent and refreshing. 🙂
Rosa says
A delicious fruit combination and heavenly looking tart!
Cheers,
Rosa
wasabi honey bee says
Mmmm, looks wonderful!!