Fruity Dessert Pizza
A cake-like pizza for dessert, topped with berry compote and a sugary crumble.
Equipment
- 12" Pizza Pan
- Parchment Paper
- Sauce Pans
- Mixing Bowls
Ingredients
For the Crust
- 1 Cup Water About 110℉.
- 3 Tbsp White Sugar
- 1 Tsp Active Dry Yeast
- 4⅔ Tbsp Vegetable Oil Divided; 2 Tbsp and 2 Tbsp + 2 Tsp.
- 2½ Cups Flour
For the Compote
- 3½ Cups Fresh Berries
- ¼ Cup White Sugar
- 2 Tbsp Brown Sugar
- 2 Tbsp Corn Starch
- 2 Tbsp Cold Water
- 1 Tsp Lemon Zest
For the Crumble
- 1 Cup Flour
- ⅓ Cup White Sugar
- 6 Tbsp Brown Sugar
- 1 Stick Butter Melted.
For the Glaze
- 1 Cup Powdered Sugar
- 2 Tbsp Milk
Instructions
Get the Crust Started
- In a medium bowl, combine the warm water, sugar, and yeast. Stir this and let it sit until the yeast blooms, about five minutes. Then, add in the 2 tbsp and 2 tsp oil, and the flour, and stir to make a soft, sticky dough.
- Transfer the dough to a large greased bowl, cover it, and let it rise in a warm place for about an hour.
Make the Compote
- While the dough is rising, start the other components. In a small bowl, whisk together the cold water and corn starch, then set it aside.
- In your sauce pan, over medium heat, heat 2 cups of berries, white sugar, and brown sugar. Stir often to dissolve the sugars.
- Add the corn starch water to the pan and stir until it thickens, about 2-3 minutes. Then add in the lemon zest and mix well.
- Add in the remaining blueberries and set aside to cool.
Make the Crumble
- Mix the ingredients all together and work it into a coarse and crumbly consistency, sort of like pebbly sand.
Finish the Crust and Assemble
- When the dough has doubled in size, get your oven preheating to 450℉. Line your pizza pan with a circle of parchment paper to help prevent sticking. Add the remaining 2 tbsp of oil to this to grease it all thoroughly. Leave excess oil in the pan.
- Turn out the dough into the pan directly. Using your fingers, press it out to the edges of the pan, and make dimples all throughout the surface. This is a lot like making a focaccia.
- Bake the crust for about 10 minutes, with no toppings, to start to solidify it.
- Remove the crust from the oven and spread the compote over the top. Return to the oven and bake for another 15 minutes.
- Once more remove the crust, add the crumble topping, and return to bake for five more minutes.
- Mix up the glaze by combining the sugar and milk until it's an icing consistency. Drizzle this over the pizza when it's warm but not hot, and enjoy.