There’s a warm sunlight memory in my mind of a kitchen that always smelled like sugar and summer—this Cherry Dessert Pizza brings that same feeling right to your own oven. It’s the kind of treat you make when you want to gather folks around the table and linger a little longer.
Why make this recipe
Because it’s simple, a little sweet, and the kind of dessert that makes company feel like family. The dough bakes into a tender, dimpled crust, the cherries shine like little jewels, and the buttery crumble on top is pure comfort. It’s perfect for potlucks, church suppers, or a slow Sunday at home.
How to make Cherry Dessert Pizza
Ingredients:
- 1 cup (237 g) water, warmed (about 105 to 110 degrees F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1/3 cup (75 g) vegetable oil, divided
- 2 1/2 cups (312.5 g) all purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 can (21 ounces) cherry pie filling, or homemade (about 2 cups)
- 1 cup (125 g) all purpose flour
- 2/3 cup (133 g) granulated sugar
- 6 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 1 cup (125 g) confectioners’ sugar
- 1 tablespoon whole milk
- 1/4 teaspoon almond extract
Directions:
Crust: 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. Pour half of the oil into the yeast mixture, setting aside the remaining oil for later. Add the flour and salt. Stir until the dough starts to come together. It should form a soft, sticky dough. 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. When ready, preheat oven to 450 degrees F (232 degrees C). Line a 12 inch pizza pan with parchment paper. 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. Bake the dough for 10 minutes, or until lightly golden.
Topping: While the crust is baking, in a small bowl, combine the melted butter and granulated sugar. Stir until well combined. 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.
Crumble Topping: In a medium bowl, combine the flour, sugar, brown sugar, and salt. Pour in the melted butter and stir until the mixture forms clumps. Sprinkle the crumble mixture evenly over the cherry pie filling, making sure to cover it to the edges. Place the pizza back in the oven and bake for 13 to 15 minutes, or until the crumble topping is golden brown.
Glaze: In a small bowl, whisk together the confectioners’ sugar, milk, and almond extract until smooth. Drizzle the glaze over the warm cherry dessert pizza. Let the pizza cool for 5 to 10 minutes before serving.
How to serve Cherry Dessert Pizza
Slice it into wedges and serve while still a little warm, with a scoop of vanilla ice cream or a dollop of whipped cream if you like. It’s lovely on a small plate with a steaming cup of coffee or a cold glass of sweet tea—perfect for porch-side visiting.
How to store Cherry Dessert Pizza
Cover any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 8–10 minutes to bring back that just-baked warmth, or enjoy cold—either way, it keeps its charm.
Tips to make Cherry Dessert Pizza
- Warm the water to about 105–110°F; it should feel like a warm bath—too hot will kill the yeast, and too cool won’t wake it up.
- Press dimples into the dough with your fingertips so the butter-sugar mixture can settle into those little pockets—this makes the crust tender and flavorful.
- Use a good-quality cherry pie filling, or homemade if you have canned cherries saved from summer. Fresh-picked cherries are lovely, but canned is convenience with a taste of nostalgia.
- Let the crumble cool slightly before glazing so the glaze drizzles and doesn’t melt away entirely.
Variations (if any)
- Blueberry or mixed berry: swap the cherry filling for blueberry or a mix of berries for a different summer flavor.
- Almond twist: add 1/2 teaspoon almond extract to the dough or crumble for an extra nutty warmth.
- Nutty crumble: fold chopped pecans or sliced almonds into the crumble for crunch with a Southern touch.
FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough in a greased bowl, covered, for up to 24 hours. Bring it to room temperature before pressing into the pan and baking.
Q: Can I use fresh cherries instead of canned filling?
A: You can, but fresh cherries should be macerated with a bit of sugar and thickened with a tablespoon or two of cornstarch so the filling isn’t runny. Canned filling is easy and consistent.
Q: Can this be made gluten-free?
A: For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour and watch the dough’s texture—gluten-free doughs often need a bit more moisture and gentle handling.
Q: How do I get a crispier crust?
A: Bake the crust a minute or two longer before adding the butter mix and filling, and make sure your oven is fully preheated.
Q: Can I freeze this dessert?
A: You can freeze baked slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator and rewarm in a low oven.
Conclusion
I hope this Cherry Dessert Pizza brings a little of that slow-simmered Southern comfort into your kitchen—something to pass down at family tables and to make newcomers feel like kin. For another take on this nostalgic treat, I like to peek at Cherry Dessert Pizza – I Am Baker for inspiration, and Homemade Cherry Dessert Pizza – The Country Cook has a lovely, homey version worth a look. Come back and tell me how yours turned out—there’s always room at my table.
Cherry Dessert Pizza
Ingredients
Method
- In a large bowl, combine the warm water, sugar, and yeast. Let rest for 5 minutes until foamy.
- Pour half of the oil into the yeast mixture. Add the flour and salt and stir until a sticky dough forms.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Preheat the oven to 450°F (232°C). Line a 12 inch pizza pan with parchment paper and pour the remaining oil onto the prepared pan.
- Transfer the risen dough to the pan and press it out to the edges, creating dimples with your fingertips. Bake for 10 minutes or until lightly golden.
- Combine melted butter and granulated sugar in a small bowl. Brush over the baked crust evenly.
- Spread the cherry pie filling over the crust in an even layer and set aside.
- In a medium bowl, mix flour, sugars, and salt, then stir in melted butter until clumps form.
- Evenly sprinkle the crumble topping over the cherry pie filling. Bake for 13 to 15 minutes until golden brown.
- In a small bowl, whisk together confectioners’ sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the warm cherry dessert pizza and let cool for 5 to 10 minutes before serving.