Introduction

This Cherry Dessert Pizza is a delightful treat combining a soft, homemade crust with sweet cherry filling and a crunchy crumble topping. Finished with a smooth almond glaze, it’s perfect for a fun and fruity dessert that’s sure to impress.

A round dessert cut into eight slices sits on brown parchment paper atop a wooden table. The base layer is a golden-brown crust, topped with a bright red cherry filling showing through in spots. Over the cherries is a crumbly streusel layer that is lightly browned. The top is drizzled with a white glaze that pools slightly around the edges and crumbs. Some whole cherries and drops of cherry filling are scattered around the pastry for decoration. A metal serving spatula with traces of the white glaze rests to the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

1 cup (237 g) water, warmed (about 105°-110°F)
2 tablespoons granulated sugar
1 teaspoon active dry yeast
⅓ cup (75 g) vegetable oil, divided
2 ½ cups (312.5 g) all-purpose flour
1 teaspoon kosher salt

Topping:

3 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 can (21 ounces) cherry pie filling, or homemade (about 2 cups)

Crumble Topping:

1 cup (125 g) all-purpose flour
⅔ cup (133 g) granulated sugar
6 tablespoons light brown sugar
½ teaspoon kosher salt
½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly

Glaze:

1 cup (125 g) confectioners’ sugar
1 tablespoon whole milk
¼ teaspoon almond extract

Instructions

Step 1: In a large bowl, combine the warm water, sugar, and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom and become foamy.
Step 2: Pour half of the oil into the yeast mixture, setting aside the remaining oil for later.
Step 3: Add the flour and salt. Stir until the dough starts to come together. It should form a soft, sticky dough.
Step 4: Transfer the dough to a greased bowl. Cover it and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
Step 5: When ready, preheat the oven to 450°F (232°C). Line a 12-inch pizza pan with parchment paper.
Step 6: Pour the remaining oil onto the prepared pizza pan. Transfer the risen dough to the pan and use your fingers to press it out to the edges, creating dimples in the surface of the dough with your fingertips.
Step 7: Bake the dough for 10 minutes, or until lightly golden.
Step 8: While the crust is baking, in a small bowl, combine the melted butter and granulated sugar. Stir until well combined.
Step 9: Once the crust is out of the oven, brush the entire surface with the butter and sugar mixture, making sure to coat evenly. Spread the cherry pie filling over the crust in an even layer. Set aside.
Step 10: In a medium bowl, combine the flour, granulated sugar, brown sugar, and salt. Pour in the melted butter and stir until the mixture forms clumps.
Step 11: Sprinkle the crumble mixture evenly over the cherry pie filling, covering it to the edges.
Step 12: Place the pizza back in the oven and bake for 13-15 minutes, or until the crumble topping is golden brown.
Step 13: In a small bowl, whisk together the confectioners’ sugar, milk, and almond extract until smooth.
Step 14: Drizzle the glaze over the warm cherry dessert pizza.
Step 15: Let the pizza cool for 5-10 minutes before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the glaze or sprinkle some toasted almonds on top of the crumble before baking.
Use fresh or frozen cherries cooked down with sugar and lemon juice instead of canned pie filling for a homemade touch.
If you prefer a crispier crust, bake the dough a few minutes longer before adding toppings.

Storage

Store any leftover cherry dessert pizza in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a low oven (about 300°F / 150°C) for 5-10 minutes to keep the crumble crisp and the crust warm.

How to Serve

A round cherry crumble dessert on parchment paper has three main layers: a golden-brown thick crust at the bottom, a bright red cherry filling with visible fruit pieces in the middle, and a crumbly, light golden topping with uneven textures on top. A white pitcher is pouring smooth white icing in thin streams over the right side of the dessert, creating glossy drips down the edge and onto the parchment. The background shows a white marbled texture under the dessert and a blurred red mixer in the far right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and baking.

What can I use instead of almond extract in the glaze?

Vanilla extract is a great substitute if you don’t have almond extract. Use the same quantity for a mild, sweet flavor.