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Apricot Pizza (Easy Sweet Dessert Pizza)

Sliced apricot pizza on a cutting board line with parchment.
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Apricot pizza is a sweet dessert pizza made with store-bought pizza dough, almond cream, and fresh apricots. This easy summer recipe comes together in under 30 minutes with no cream cheese.

Ingredients

Scale
  • 12.5 oz. (350 g) pizza dough
  • 10.5 oz. (300 g) fresh apricots
  • 1 small whole egg (35 g) - see note #1
  • 2 1/2 tablespoons (35 g) unsalted butter, softened
  • 6 1/2 tablespoons (50 g) icing (powdered) sugar
  • 1/3 cup (35 g) almond flour
  • 3/4 tablespoon (6 g) all-purpose flour
  • 1 oz. (30 g) toasted flaked almonds
  • 1-2 tablespoons oil (for greasing baking sheet)

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat the oven to 475°F (245°C) with a baking sheet. Continue to heat the oven for an additional 10 to 12 minutes to heat the baking tray properly.
  2. Wash, dry pat, remove apricot pits, and cut each fruit into slices about 1/2 inch (1 cm) thick. In a mixing bowl, combine the softened butter, icing sugar, beaten egg, almond flour, and all-purpose flour, and mix with a rubber spatula.
  3. 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.
  4. Spread the almond cream on the top of the dough, leaving about 1 inch (2.5 cm) around the edge. Arrange the apricot slices on top, pressing them down slightly. Sprinkle the pizza with the toasted flaked almonds.
  5. Use oven mitts to carefully remove the hot baking sheet from the oven. 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.
  6. Bake the pizza on the middle rack for 10 to 15 minutes, until golden brown. Use oven mitts to take it out and move it to a cutting board with parchment paper. Cut the pizza using a large knife or a pizza cutter.

Notes

  1. 35 g of the whole egg is approximately equal to 2 1/2 tablespoons of chicken egg.
  2. Spread the fruit pizza filling, leaving some dough along the edges uncovered.
  3. Get creative with the apricot topping: arrange the fruit in a concentric ring or another way you desire.
  4. Replace fresh apricots with other stone fruits, such as fresh peaches or nectarines. Combine different stone fruits for the best flavor and pretty patterns. 
  5. The nutritional information is calculated without the oil used to grease a baking tray.

Nutrition

Find it online: https://www.bakinglikeachef.com/sweet-pizza-christophe-michalak/