Blueberry Dessert Pizza Recipe
Make Blueberry Dessert Pizza Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Creamy Filling
Blueberry Topping & Glaze
Finishing
Method
Crust
- 1
Preheat and prepare
Preheat oven to 375°F (190°C). Lightly grease a 12-inch pizza pan or line with parchment paper.
- 2
Make dough
In a medium bowl, whisk together 1.5 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.
- 3
Cut in butter
Using a pastry cutter or two forks, cut 4 tablespoons cold cubed butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 4
Form crust
Stir in 1/2 cup Greek yogurt and 1 teaspoon vanilla extract until a soft dough forms. If dough seems too dry, add 1 tablespoon of yogurt or cold water. Turn dough onto lightly floured surface and gently knead 4–6 times to bring it together—do not overwork.
- 5
Shape and blind bake
Press dough evenly into the prepared pizza pan to create a 10–11 inch round crust with slightly raised edges. Prick the surface a few times with a fork. Bake in the preheated oven for 12–15 minutes, until lightly golden. Remove from oven and cool on a wire rack while preparing filling.
Creamy Filling
- 6
Beat cream cheese
In a medium bowl with an electric mixer, beat 8 oz softened cream cheese until smooth and free of lumps, about 1–2 minutes.
- 7
Sweeten and flavor
Add 1/2 cup powdered sugar, 3 tablespoons heavy cream, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract. Beat on medium until smooth and slightly fluffy, scraping bowl as needed. Taste and adjust sweetness or lemon if desired.
- 8
Chill filling briefly
Cover and chill the filling in the refrigerator for 10 minutes if the crust is still warm—this helps it set and prevents melting when assembled.
- 9
Spread on crust
Once the crust is cooled to warm or room temperature, spread the cream cheese mixture evenly over the crust, leaving a 1/4–1/2 inch border around the edge.
Blueberry Topping & Glaze
- 10
Make blueberry glaze
In a small saucepan, combine 2 cups fresh blueberries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium-low heat, stirring occasionally.
- 11
Thicken glaze
In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons cold water until smooth. When blueberries begin to release juices and soften (about 4–6 minutes), stir the cornstarch slurry into the pan. Continue cooking 1–2 minutes until glaze thickens slightly. Remove from heat and let cool 5 minutes.
- 12
Reserve some whole berries
If you prefer some whole fresh berries for texture and appearance, reserve about 1/2 cup of the blueberries before cooking. Set aside to top the pizza later.
- 13
Assemble topping
Spoon the cooled blueberry glaze over the cream cheese layer, spreading gently to distribute. Arrange reserved whole fresh blueberries on top for contrast and texture.
Finishing
- 14
Chill and set
Refrigerate the assembled dessert pizza for at least 30 minutes to allow the filling and glaze to set. This makes slicing cleaner.
- 15
Garnish and serve
Just before serving, dust lightly with 1 tablespoon powdered sugar if desired and garnish with fresh mint leaves. Slice into 8 wedges and serve chilled or at cool room temperature.