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How to Make a Dessert Pizza | Dessert Pizza Dough and Instructions

Updated on July 4, 2011

Slide your pie onto stone


As a Pizzamaker and moonlighting Restaurant manager for near 10 years, I was often forced to experiment and create new recipes and preparations in order to keep my palate happy while tied to a pizza oven.

One of my most popular creations with fellow workers were variants of dessert Pizzas often made with existing supplies from the Pizza places and whatever could be grabbed from nearby convenience stores by our Delivery Drivers.

Over the last few years, a new family tradition of creating our own Pizzas for one of our Easter dinners has developed. This Pizza was my submission this year.

How to Make a Dessert Pizza:

Strawberry Wine infused Blueberry Cheesecake Pizza with fresh Kiwi on a thinĀ  cinna-sugar crust. Yeah, I know, could use some work on the name!

Dessert Pizza - Preparing the Fruit Base

Dessert Pizza - Preparing the Fruit Base
Dessert Pizza - Preparing the Fruit Base

Dessert Pizza - Creating a fruit base

In a large stock pot I combined fresh blackberries, blueberries and frozen strawberries. A large handful of sugar and a generous portion of Strawberry wine for both the pot and the cook completed the base mix.

This was left to simmer, trying to cook off the wine and reduce the moisture level of the fruit mix.

Alternately, an Ice wine or any sweet wine would have worked. If no wine is handy a sweet clear juice could easily be used.

Come back,stir occasionally and sip on the leftover wine.

Dessert Pizza - Strawberries, Blueberries , Blackberries, Wine

Dessert Pizza - Strawberries, Blueberries , Blackberries, Wine
Dessert Pizza - Strawberries, Blueberries , Blackberries, Wine

After a half hour or so the consistency of the fruit is far more jam like and the mix is beginning to caramelize.

I guess in a jam, or out of laziness, one could just use a pre-prepared pie filling.

Dessert Pizza - Proofed Crust

Dessert Pizza - proofing your dough
Dessert Pizza - proofing your dough

Hand stretched crust left to proof

I picked up some dough from the local pizza place who will sell off their dough balls - most will, if you ask. Grocery stores in my area carry pizza dough also. But, grocery store dough tends to be poorly rolled.

For a dessert pizza you could use a prepared Boboli style dough but you will get less opportunity to "un-pizza" it. If you have the capabilities, making a very large piece of fried dough is the best base I have ever discovered.

For this Pie I cut a large dough (16ozish) in half and hand tossed to the size of a standard large pie. This was placed on pizza screen and lightly covered in butter. This was left to proof while the fruit filling and other pizzas were prepared. This drastically changes the texture of the pie. But as it is still a very thin dough it will never be chewy.

Dessert Pizza - Cinna-Sugar Sprinkled on Proofed crust

The dough is quite proofed, Some cinnamon sugar is sprinkled across the dough. Since the screen was floured and the dough was allowed to proof, a slight dry skin has formed on the bottom allowing me to gingerly slide the dough onto the pizza peel below.

Using the Pizza Peel , the dough is slid into a 500 degree oven directly onto a home pizza stone that has been in the oven for near an hour.

Dessert Pizza - Par-baked, applying cream cheese

Dessert Pizza - Par-baked, applying cream cheese
Dessert Pizza - Par-baked, applying cream cheese

2-3 minutes max.

On very heavy pies with a lot of toppings or a high moisture level or a long dressing stage its a handy trick to par-bake the dough - this pie fits all three of these factors.

By parbaking you can keep the dough from sticking to your peel. In this case, we also were cooking the cinna sugar into the dough and creating a nice crunchy sugar crunch over teh dough - hopefully further removing any "pizza" taste from the dough.

A mixture of chilled cream cheese, a touch of vanilla and shot of sugar is now spooned onto the crust

Dessert Pizza - Applying Fruit Preparation

Dessert Pizza - Applying Fruit Preparation
Dessert Pizza - Applying Fruit Preparation

Spooning Fruit onto base

Go ahead and pour your fruit mixture onto the pie. If your mixture is at all watery, do your best to spoon the thicker mixture on, or just simmer some more moisture off.

After baking Banana Slices into fruit base and cream cheese

Dessert Pizza- Cold Kiwi applied

Applied banana slices - and baked another 5 minutes, congealing the berry mixture and creating a slight chewiness and a little skin to the bite.

Let the Pie cool 5- 10 minutes to further congeal and then applied some chilled kiwi

Dessert Pizza - Strawberries cant hurt!

Dessert Pizza - Completed with fresh blackberries and a garnish of sugar

Dessert Pizza - Final Product
Dessert Pizza - Final Product

Dessert Pizza - Playing with your dough

Now applied some chilled strawberries, alternating with the kiwi, for a fun aesthetic.

Made a Dessert Pizza!

Threw some fresh blackberries that had been sitting in a Strawberry Merlot on top as a final touch and sprinkled a bit of confectionery sugar for contrast.

Required Supplies:

In the course of this Preparation I used some common food items but perhaps some uncommon kitchen implements.

The Pizza Stone was required for the correct and appropriate bite and coloring to the dough -as a New Yorker, if its not on a stone- its not Pizza

I was able to make my Pies to the same size as the circular stone - you most likely want to give your self 4 inches or so of leeway to make up for your possible stumbles as you slide your dough onto the stone.

Pizza Peel

The big piece of wood used to slide your dough onto the stone is called a pizza peel.

The one pictured is a long rectangular style probably intended for bread. you can see the round ones that Pizzamakers usually use in the dough toss pictures below - check out the side of the oven behind me.

Also known as a Pizza Paddle or Pizza board

Dessert Pizza - Tossing your Dough

Pizza Screen

Usually these screens are just used to keep the bottom of a pie from burning when browning the top of a pie heavy in toppings. They can also be used to pre-prep some doughs for whatever reason. Many pizza joints with inferior skill (i.e. slow) will use screens with all there pies and will not have that great brick oven/ stone cooked crunch to the vase of the pizza.

Picking one of these up is suggestible as you get used to using a peel and a stone. Expect a few catastrophes and burns.

Get a real Pizza wheel too. Those flimsy dollar store doohickey just dont cut it right.

Buy all the products at once and most of these online retailers will give you free shipping.

Dough Toss Tutorial

Joshua Sunforged - bored sketches get weird sometimes

Wadya think? Let me know you stopped by and read about my pie

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    • sagebrush_mama profile image


      9 years ago from The Shadow of Death Valley...Snow Covered Mountain Views Abound!

      My daughters have to read this hub...they love to make pizza from much great info here!

    • wavegirl22 profile image


      9 years ago from New York, NY

      ok my mouth is watering. . .i think the blackberries that had been sitting in the Strawberry Merlot on top is what got my buds going! ANd you are right. .if you are going to do this you need a Stone. .then again I can think of a million more reasons for the pizza stone,,,, no kitchen should be without one!

    • fresh2def05 profile image


      10 years ago from Louisville, Ky

      The best dessert pizza i've ever seen, really. Great job and great Hub.

    • cindyvine profile image

      Cindy Vine 

      10 years ago from Cape Town

      Never heard of a dessert pizza before, intriguing and looks absolutely delish! You've got me thinking...

    • _cheryl_ profile image


      10 years ago from California

      What a great idea. Your Strawberry Wine infused Blueberry Cheesecake Pizza with fresh Kiwi on a thin cinna-sugar crust looks delicious! As for the name, I wouldn't change a thing....sounds to die for. ;)

    • Wendy Krick profile image

      Wendy Henderson 

      10 years ago from Cape Coral

      This looks yummy!

    • sunforged profile imageAUTHOR


      10 years ago from

      Apple crumb dessert pizzas are great. Im made quite a few. This pizza was a result of looking to create something unique and original

    • LeonJane profile image


      10 years ago from Australia

      Your dessert pizza's look great, I'd try to make an apple crumble style pizza one day.

    • DustinsMom profile image


      10 years ago from USA

      Wow this sounds fantastic. Great detailed instructions!

    • suziecat7 profile image


      10 years ago from Asheville, NC

      You're making me hungry.

    • Mentalist acer profile image

      Mentalist acer 

      10 years ago from A Voice in your Mind!

      A unique hub for a unique dessert:)

    • profile image


      10 years ago

      what a neat idea! i am definitely going to try this. thanks for writing this hub. HAPPY BIRTHDAY, by the way :)

    • Deborah Demander profile image

      Deborah Demander Reno 

      10 years ago from First Wyoming, then THE WORLD

      I can't wait to try this. We have made dessert pizza with store made cookie dough, cream cheese and fresh fruit. This pizza sounds so much more sophisticated and delicious. Definitely TGFK. (Too Good For Kids!)


    • englightenedsoul profile image


      10 years ago

      Excellent hub SF. I am really impressed. You are multi talented and multi dimensional as well. I am taking a print out of this one as I am done with my exams and my mom wants me to learn cooking. I hope it's easy to make or is it my wrong assumption based on your simple and lucid description of the recipe. I will just try and let you know how much I screwed up ;)

    • sunforged profile imageAUTHOR


      10 years ago from

      Thanks for reading! I figured it would be fun to share a bit of real life events - all original from recipe to photos.

      Hows the pizza in England? Probably as bad as the fish and chips here, eh?

    • Hello, hello, profile image

      Hello, hello, 

      10 years ago from London, UK

      Such a great idea. Fantastic. Thank you.


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