Cherry Dessert Pizza Recipe
Make Cherry Dessert Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Sweet Cream Cheese Base
Cherry Topping
Finish & Garnish
Method
Crust
- 1
Activate yeast and mix dough
In a small bowl whisk warm water and warm milk (both about 100–110°F / 38–43°C) with 1 tsp instant yeast and 1 tablespoon sugar. Let sit 2–3 minutes until slightly foamy. In a medium bowl combine 2 cups all-purpose flour and 1 tsp fine salt. Add the yeast mixture and 2 tablespoons melted butter. Stir until a shaggy dough forms.
- 2
Knead and proof
Turn dough out onto a lightly floured surface and knead about 4–6 minutes until smooth and elastic (or mix/knead with a stand mixer 3–4 minutes). Lightly oil a bowl with 1 tablespoon vegetable oil, place dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.
- 3
Shape crust
Preheat oven to 425°F (220°C). Gently deflate dough and transfer to a parchment-lined 12-inch pizza pan or round baking sheet. Using lightly oiled fingers, press and stretch the dough into a 10–12 inch round with a slightly thicker rim. Dock surface lightly with a fork to prevent large bubbles. Brush crust very lightly with any leftover melted butter if desired.
- 4
Par-bake crust
Bake the crust on the middle rack 8–10 minutes until it just begins to set and shows very light golden color (not fully browned). Remove and let cool slightly while you prepare filling and topping.
Sweet Cream Cheese Base
- 5
Prepare filling
In a medium bowl combine 8 oz room-temperature cream cheese, 1 tablespoon powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest. Beat with a handheld mixer or whisk until smooth and spreadable, about 1–2 minutes. Taste and adjust sweetness if necessary (add up to 1 additional tablespoon powdered sugar if you prefer sweeter).
- 6
Spread on crust
Once crust has cooled enough to touch (warm but not hot), spread the cream cheese mixture evenly over the dough using an offset spatula, leaving a 1/2-inch border around the edge.
Cherry Topping
- 7
Cook cherries
If using frozen cherries, thaw and drain most excess liquid. In a small saucepan combine 2 cups pitted cherries, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice. Stir and cook over medium heat for 3–5 minutes until cherries release juices and begin to soften.
- 8
Thicken
Whisk 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Add slurry to the simmering cherries and stir constantly until the mixture thickens and becomes glossy, about 1–2 minutes. Remove from heat and stir in 1/4 teaspoon almond extract, if using. Let the topping cool slightly (5–10 minutes) so it’s warm but not hot before spooning onto the cream cheese base.
- 9
Assemble topping
Spoon the cherry topping evenly over the cream cheese layer, leaving the outer rim exposed to show the crust. Use the back of the spoon to distribute cherries and the glossy sauce for even coverage.
Finish & Garnish
- 10
Chill and set
Place the assembled dessert pizza on a rack and refrigerate for at least 30 minutes to let the cream cheese firm and the topping set (longer—up to 2 hours—yields cleaner slices).
- 11
Serve
Just before serving, dust the exposed crust lightly with 1 tablespoon powdered sugar and sprinkle 2 tablespoons toasted sliced almonds over the cherries if desired. Garnish with fresh mint leaves. Slice into 8 wedges and serve chilled or slightly chilled.