Dessert Pizza Recipe

Prepare crust

Preheat the oven to 375°F (190°C). If your pizza crust is not prebaked, prebake it for 6–8 minutes until set and lightly golden. If already prebaked, simply place the 10" crust on a parchment-lined or lightly floured pizza pan or baking sheet.

Make cinnamon butter

In a small bowl, beat the 4 tbs softened unsalted butter with 3 tbs light brown sugar, 2 tsp ground cinnamon, 1 tsp vanilla extract and a pinch (1/4 tsp) of salt until smooth and spreadable. Taste and adjust cinnamon or sugar to preference.

Spread on crust

Using a spatula or the back of a spoon, evenly spread the cinnamon butter over the prebaked 10" pizza crust, leaving a 1/4" edge if you want a defined rim.

Macerate strawberries

Place the thinly sliced 12 oz strawberries in a bowl. Add 1 tbsp granulated sugar and 1 tsp lemon juice. Toss gently to coat and let sit for 10–15 minutes so the berries release some juices. After macerating, drain any excess liquid (reserve up to 1 tsp of juice to mix into the icing if desired).

Arrange strawberries

After the cinnamon butter is spread, arrange the macerated strawberry slices evenly over the butter layer in a single overlapping layer or decorative pattern, covering most of the surface but not piling too high.

Make streusel

Combine 1/2 cup all-purpose flour, 3 tbs granulated sugar, 2 tbs light brown sugar, 1 tsp ground cinnamon and a pinch (1/8 tsp) salt in a medium bowl. Add the 3 tbs cold cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture forms pea-sized crumbs and some finer sand-like crumbs.

Bake to set streusel

Sprinkle the streusel evenly over the strawberry-topped crust. Bake in the preheated 375°F (190°C) oven for 10–12 minutes, or until the streusel is golden, the edges of the strawberries are bubbling slightly, and the crust is warmed through. Keep an eye so the streusel doesn't overbrown.

Make icing

While the pizza bakes, whisk together 3/4 cup powdered sugar, 1 1/2 tbs milk or cream, 1/4 tsp vanilla extract and a small pinch (1/16 tsp) salt until smooth. If the macerated strawberries released juice and you reserved ~1 tsp, you can add it for a slight strawberry tint. Adjust consistency: add a few drops more milk if too thick, or a teaspoon more powdered sugar if too thin.

Drizzle icing

When the pizza comes out of the oven, let it cool 3–4 minutes (so the icing doesn’t melt completely). Use a spoon or a small piping bag to drizzle the icing in a decorative pattern across the pizza. Optionally dust with 1 tsp coarse sugar for sparkle.

Garnish with a few fresh mint leaves and let the pizza rest 2–3 minutes to let the icing set slightly. Slice into 6–8 wedges and serve warm or at room temperature.