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Peach Pizza has juicy, cinnamon spiced peaches nestled on a quick pillowy crust, topped with a buttery cinnamon streusel. Drizzle on a simple vanilla glaze & enjoy warm from the oven. It’s like a peach cobbler combined with a certain type of dessert pizza we all know and love! Truly the best summer pizza.
Why you’ll love this Peach Pizza:
- Sweet Peach Filling – Juicy, sweet peaches shine as the filling for this dessert pizza! They’re sweet with a hint of cinnamon, and cooking them first helps us control the amount of liquid so there’s no soggy crust.
- Chewy Pizza Crust – This crust bakes to golden, chewy perfection with crisp edges!
- Cinnamon Streusel – A blanket of cinnamon streusel adds a hint of crunch atop this pizza. It’s the ultimate summer pizza!
- Summer in a Bite – This pizza is what summer nights are made of! Once you make it, you won’t be able to stop making it all summer long.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Fresh Peaches – Use peaches that are ripe, but not mushy. To check ripeness, give them a firm squeeze – if they’re hard, let them sit stem-side down on your counter for a few days until ripe. You can speed this up by placing in a paper bag & closing it up! If they give a little when squeezed and have a peachy smell, they’re ripe. I see some people recommend using underripe peaches for baking, but I personally don’t like to do that. Ripe peaches have the best flavor & are the most juicy! Try your local farmer’s market or a food co-op for good peaches, since many grocery store peaches can be hit or miss. Or, if you know anyone with peach trees, ask them for peaches in exchange for a slice or two!
- Cinnamon – I love my peaches with a little bit of spice. It brings out the sweetness of the peaches and adds flavor! You can skip this if you really don’t like cinnamon.
- Instant Yeast – We’re using instant yeast instead of active dry yeast here – it essentially just saves you a step of proofing your yeast before mixing up the dough.
- Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
Recipe Substitutions & Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe but my best guess would be to start with a cup-for-cup gluten-free flour.
- Dairy-free & Vegan – Use your favorite dairy-free butter in the streusel and use dairy-free milk or water in the glaze to easily make this entire recipe dairy-free AND Vegan!
- Store-Bought Dough – Use a ball of store bought pizza dough instead of fresh dough if you’re pinched for time. (However, this is the perfect time to get comfortable making homemade pizza dough, in my humble opinion!)
- Other Stone Fruit – Feel free to try this with another type of stone fruit like plums or nectarines if you aren’t a fan of peaches. Just be sure to leave the liquid behind before placing the fruit slices on the pizza dough.
How to Make this Peach Pizza Recipe:
Step 1: Make the Peach Filling. Add the sliced peaches, sugar, cinnamon, and nutmeg to a saucepan and heat gently until the peaches release their juices.
Thicken the mixture with a slurry of cornstarch and water. Set this aside to cool.
Step 2: Make the Homemade Pizza Dough. In a medium bowl, let your yeast activate with warm water & sugar – it should look foamy and like it has sort of “bloomed”. If nothing happens to the granules of yeast, they are duds – throw it out and try again with a fresh package of yeast.
Stir the flour, olive oil, cinnamon, and salt into the yeast mixture to form a shaggy dough. Knead for a few minutes, then let it rise for an hour.
Step 3: Make the Streusel. While the dough rises, mix up your streusel in a food processor for speed and ease! See alternative by hand in recipe card below.
Step 4: Assemble Pizza & Bake. Gently press the risen dough into a greased 9-inch pan. Add your pizza toppings – the apple slices and streusel. Bake as directed in the recipe card below.
Serving + Storing:
Enjoy while warm from the oven! Add the glaze & a scoop of vanilla ice cream if you’re feeling extra decadent, then try not to keep the whole thing to yourself – it will be difficult, hehe. This peach pizza recipe is best fresh from the oven, but leftovers can be stored in in an airtight container in the fridge for 2-3 days. Reheat slices in the oven to keep the topping crisp.
Expert Baking Tips for Fresh Peach Pizza:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Don’t Over Bake – Follow the baking instructions given in the recipe card below for best results. This pizza has a relatively short bake time, but it’s the perfect amount of time to bake everything without over baking.
FAQs:
I don’t recommend making the full pizza ahead, as the best way to enjoy it is fresh from the oven. You can, however, make the streusel a day ahead, storing it in the fridge in an airtight container.
The crust is in between a true thick crust and thin crust. It makes the perfect ratio of crust to filling to topping!
I think you could! If you pre-heat the pizza stone, keep an eye on the bake time as it may be shorter.
If you’re making this outside of peach season, you can use frozen. If using frozen, do not thaw them before cooking for the filling. You may need an additional 1/2 to 1 tsp each of corn starch and water to thicken the filling.
Yes you can – however, try to get canned peaches that only have peach juice (or a combo of fruit juices) added, and no sugar added. (It may give added sugars on the nutrition facts, but look for it on the ingredient list – these will often say “peaches in heavy syrup” on the can.) Try to avoid any with corn syrup. Drain the canned peaches well, and taste them to see their sweetness level. Start with 1/2 to 3/4 the amount of sugar I call for – taste and add more as desired. This can simply be stirred in at the end of making the filling.
Special Tools:
- Deep Dish Pie Plate – Use a deeper pie plate for this recipe to hold all the toppings in. You can also use a deep dish pizza pan of similar size, but keep an eye on it because a metal pan will bake the pizza a bit more quickly.
- Food Processor – You don’t need to have one, but I love making the crumble topping in a food processor to keep it quick!
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More Peach Recipes to Love:
- Peach Cobbler Cookies
- Peach Cobbler Cinnamon Rolls
- Peach Cobbler Upside Down Cake
- Peach Milkshakes
- Peach Crumb Cake
- Salted Caramel Peach Hand Pies
- Peach Pie Cupcakes
Did you make this recipe? Leave a comment & star rating!
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Peach Cobbler Dessert Pizza
Ingredients
For the Pizza Dough
- 1/2 cup warm water, 120 mL
- 1 tbsp granulated sugar, 13 grams
- 1 and 1/4 tsp active dry yeast
- 1 and 1/4 cups all-purpose flour , 163 grams
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp vanilla extrat
For the Peach Filling:
- 4 small peaches, sliced about 1/4" thick, 432 grams sliced, or about 3 cups, or 15 ounces (weigh these after slicing for the most accuracy!)
- 1/4 cup light brown sugar, packed, 55 grams
- 1/2 tsp cinnamon
- pinch of nutmeg
- 3/4 tsp lemon juice
- 2 tsp corn starch
- 2 tsp water
- 1/4 tsp vanilla extract
For the Cinnamon Streusel
- 3 tbsp cold salted butter, cubed, 42 grams
- 2 tbsp + 1 tsp olive oil
- 3/4 cup + 2 tbsp all-purpose flour , 114 grams
- 1/3 cup brown sugar, packed, 73 grams
- 1/4 cup granulated sugar, 53 grams
- 1/4 tsp salt
- 1/4 tsp cinnamon
For the Glaze
- 1/2 cup powdered sugar , 58 grams
- 1-2 tbsp milk, or water
- 1/4 tsp vanilla extract
- pinch of cinnamon, to taste
Instructions
- Make the Pizza Dough: Combine sugar and warm water (105° F to 115° F) in a large bowl and whisk together. Add the yeast and don't mix – let sit for 5 minutes. It should be kind of creamy and foamy looking. Stir in the flour, olive oil, cinnamon, salt, and vanilla until a shaggy, sticky dough forms. Knead the dough for 5 minutes on a lightly floured surface. Set a timer! Gently shape the dough into a ball and place in the same bowl, sprayed with nonstick spray, and cover with a kitchen towel to rise for 1 hour. Begin on the peach filling (immediately below).1/2 cup warm water, 1 tbsp granulated sugar, 1 and 1/4 tsp active dry yeast, 1 and 1/4 cups all-purpose flour , 1 tbsp olive oil, 1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp vanilla extrat
- Make the Peach Filling: While the dough rises, make the peach filling. Stir together the corn starch and water until dissolved. Set aside. Add the peach slices, sugar, cinnamon, nutmeg, and lemon juice to a medium saucepan over medium heat. Cook, stirring gently, for 5 minutes. Re-stir the corn starch slurry so it's all dissolved, then add to the peach mixture and continue cooking for about 1 minute or so, until the juices have thickened. Remove from the heat and stir in the vanilla extract. Transfer to bowl to cool completely (you can speed this up in the fridge).4 small peaches, sliced about 1/4" thick, 1/4 cup light brown sugar, packed, 1/2 tsp cinnamon , pinch of nutmeg, 3/4 tsp lemon juice, 2 tsp corn starch, 2 tsp water, 1/4 tsp vanilla extract
- Make the Streusel: While the dough rises & the peaches cool, make the streusel. Pulse all streusel ingredients together in the bowl of a food processor on high until crumbly and clumping together. Alternatively, whisk up the dry mixture and cut in the cold cubed butter until you have a crumbly mixture. Set aside.3 tbsp cold salted butter, cubed, 2 tbsp + 1 tsp olive oil, 3/4 cup + 2 tbsp all-purpose flour , 1/3 cup brown sugar, packed, 1/4 cup granulated sugar, 1/4 tsp salt, 1/4 tsp cinnamon
- Preheat Oven: Heat oven to 425° F so it's ready for baking by the time you finish making the filling and assembling the pizza.
- Assemble & Bake: Plop the risen dough into the greased pan and press it out and up the sides a bit. Spoon the peaches (leaving behind the excess liquid!) over the crust and sprinkle the streusel on top of the pizza. It may seem like a lot of streusel but use it all. Bake for 16-19 minutes. The edges of the crust and the streusel will be golden brown. You can lift the edge of the pizza up with a lifter to see if the bottom of the crust looks baked through – it should be lightly golden.
- Make Glaze: While the pizza bakes, whisk up the glaze ingredients in a small bowl. Add more water or milk to thin it to a drizzly consistency.
- Serve + Store: Drizzle the glaze over the warm pizza and enjoy! This is best hot from the oven, but leftovers can be covered + stored in the fridge for a 2-3 days.1/2 cup powdered sugar , 1-2 tbsp milk, 1/4 tsp vanilla extract , pinch of cinnamon, to taste
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing 🤩 can it be frozen? Either prior to cooking or after cooking & re-heated? Thanks
I recommend enjoying this fresh, and not freezing it!