Homemade Apricot Pizza

Enjoy the irresistible flavor of seasonal apricots on this homemade apricot pizza. Made in under 30 minutes with store-bought pizza dough and without cream cheese filling, the fruit dessert pizza recipe is definitely a keeper.

Are you ready for a new take on pizza? As summer months roll around, apricots, peaches, and nectarines grace the shelves of grocery stores and farm markets, just begging to be used in creative ways.

And who said you can't use pizza dough for a sweet treat? The sweetness of the almond cream and the freshness of the apricots are a perfect match. And they pair perfectly with the neutral taste and texture of pizza dough.

You won't be disappointed in this unexpected twist on homemade pizza.

Why you should try this recipe

• The apricot pizza recipe is easy and quick and uses store-bought pizza dough.

• It makes the best sweet breakfast pizza during summertime due to its bright colors and combination of textures. It is also perfect to finish a BBQ party or another fun party.

• Finally, it is a fruit pizza without cream cheese but with a luscious almond cream.

Ingredients

Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card below. Also, discover the essential baking tools I rely on for daily baking.

• Pizza dough purchased at a grocery store is a time saver.

• Egg: You will need over half of the large egg at room temperature. Beat it with a fork and use a kitchen scale to weigh the egg mixture.

• Butter: Use high-quality unsalted butter with 82% fat content. Bring it to the kitchen counter about an hour before you start.

• Icing sugar: Make it with a coffee grinder or use store-bought powdered sugar.

• Almond flour: The recipe calls for almond flour or ground almonds (use a food processor to grind almonds). Replace almond flour with hazelnut flour or ground hazelnuts if desired.

• Flour: Use a bit of all-purpose flour to make the pizza filling.

• Almonds: Use toasted flaked almonds (hazelnuts in case of hazelnut flour) to top the pizza.

• Apricots: Use fresh seasonal apricots or replace them with peaches or nectarines. Don’t use frozen fruits; use fresh ones for the best texture and flavor. Also, use fruits in moderate amounts; otherwise, the pizza will become soggy.

Recipe variations

• Pizza crust: Swap the pizza dough with puff pastry, shortbread, homemade or store-bought cookie dough, or graham cracker crust.

• Pizza filling: Replace almond cream with mascarpone- or cream cheese-based cream, lemon curd, apricot jam, yogurt, or pudding mix.

• Fruit pizza toppings: Any seasonal fruit will work to make dessert pizza (cherries, figs, strawberries, plums, bananas, etc.).

• Serving: Sprinkle the cooled pizza with crushed yogurt-covered almonds and a drizzle of honey, or slice the hot pizza into wedges and serve with vanilla ice cream.

How to make the apricot dessert pizza

Preheat the oven to 475°F (245°C) with a baking sheet. Continue to heat the oven for additional 10-12 minutes longer to heat the baking tray (or pizza tray) properly.

Wash, dry pat, remove apricot pits, and cut each into slices about ½ inch (1 cm) thick. In a small bowl, place the softened butter, icing sugar, weighted egg, almond flour, and all-purpose flour and mix using a rubber spatula (photo 1).

For shaping the pizza dough, generously dust a cutting board with regular flour.

Press the dough down with your hands and spread it to the edges without using a rolling pin.

Take time to stretch it into a round, approximately 10 inches (25 cm) in diameter. Make it thinner in the middle and thicker on the edges.

Spread the almond cream on the top of the pizza base dough, leaving about 1 inch (2.5 cm) around the edge (photo 2).

Arrange apricot slices on top, slightly pressing them down. Sprinkle the pizza with the toasted flaked almonds (photo 3).

Use the oven mitts to take the hot baking sheet from the oven carefully. Coat it with olive oil (or any other oil) using a silicone brush. Slide the pizza dough onto the greased baking tray. If you prefer, you can also use a metal pizza peel.

Bake the pizza on the middle rack of the oven for 10-15 minutes until it is golden brown. Use oven mitts to take it out (photo 4) and move it to a cutting board with parchment paper.

Cut the pizza using a large knife or a pizza cutter.

Expert Tips

1. Spread the fruit pizza filling, leaving some dough along the edges uncovered.
2. Get creative with the apricot topping: arrange the fruit in a concentric ring or another way you desire.
3. Replace fresh apricots with other stone fruits, such as peaches or nectarines. Combine different stone fruits for the best flavor and pretty patterns.

Storing

Apricot pizza is best served fresh, straight from the oven. Store it in an airtight container or covered with plastic wrap and aluminum foil in the refrigerator for 2 days.

Bring your pizza to the preheated oven to 350°F (177°) for about 5-10 minutes to reheat.

Recipe FAQ

Love fresh fruit desserts? Try these next!

• Cherry Dessert Pizza
• Apple And Blueberry Crumble
• Peach And Blueberry Galette
• Plum Frangipane Tart
• Or browse all the fruit dessert recipes

Craving more sweets? Follow me on Facebook, Instagram, and Pinterest, and subscribe to receive new recipes. Also, have a look at my favorite baking tools I use daily.

Print

Recipe card

Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on September 04, 2018. The recipe has been updated and may differ from what was originally published.