Cherry dessert pizza is a 35-minute dessert built on refrigerated pizza dough, a mascarpone base, and a simple cherry filling thickened with cornstarch. It slices cleanly, feeds eight, and holds up well at room temperature — which makes it genuinely useful for parties and gatherings where you need something ready before guests arrive.
What makes this version work
Two things matter here. First, the cornstarch in the cherry mixture is doing real work: it absorbs the juice that would otherwise soak into the crust and turn it soft, so you get a light glaze instead of a soggy base. Don’t skip it or reduce it. Second, spreading the mascarpone before baking rather than after creates a thin, set layer that acts as a barrier between the wet cherry filling and the dough — it also means the cheese firms up slightly and doesn’t slide when you cut slices. Both steps are what keep the crust genuinely crisp all the way through.
What can go wrong
- Crust stays pale and doughy in the center: Refrigerated dough is cold and dense; if it goes straight from the fridge onto the baking sheet, the center won’t cook through in 15 minutes. Let the dough sit at room temperature for 10 minutes before rolling it out.
- Cherry juices pool and overflow: Overly ripe or very large cherries release more liquid than the cornstarch can handle. If your cherries look very juicy, add an extra half-teaspoon of cornstarch to the mixture before spreading.
- Mascarpone tears or clumps when spreading: Cold mascarpone drags the dough and can pull it apart. Make sure it’s fully softened — 20 to 30 minutes out of the fridge — before you try to spread it.
- Almonds burn in the oven: The recipe correctly calls for adding toasted almonds after baking, but if you’re tempted to put them on before, don’t — 400°F for 15 minutes will take them from toasted to bitter. Add them only once the pizza is out of the oven.
- Pizza slides or sticks to the baking sheet: A light dusting of flour or a sheet of parchment under the dough prevents sticking and makes transferring the finished pizza much easier, especially if you’re cutting it on the same pan. Skip the garnish of extra honey at the table — not worth the extra dish — the honey baked in is plenty.
Cherry Dessert Pizza
Equipment
- Rolling pin
- Baking sheet
- Mixing Bowl
- Pizza Cutter
Ingredients
For the Crust:
- 1 package refrigerated pizza dough 16 oz package
For the Filling:
- 1 cup cherries pitted and halved
- 3 tablespoons sugar granulated
- 1 tablespoon cornstarch organic preferred
- ½ teaspoon vanilla extract pure
For the Toppings:
- ½ cup mascarpone cheese softened
- 2 tablespoons honey local, raw honey preferred
- ¼ cup almonds sliced and toasted
Instructions
- Preheat your oven to 400°F (204°C).
- Roll out the refrigerated pizza dough onto a lightly floured surface to form a 12-inch round crust. Place the dough on a baking sheet.
- In a mixing bowl, combine cherries, sugar, cornstarch, and vanilla extract. Stir until cherries are evenly coated.
- Spread the mascarpone cheese evenly over the pizza dough, leaving a half-inch border.
- Scatter the cherry mixture over the mascarpone layer. Drizzle with honey.
- Bake for 15 minutes, or until the crust is golden brown and crisp.
- Remove pizza from the oven and sprinkle toasted sliced almonds over the top. Let cool slightly before slicing.
Notes
- Consider using frozen cherries if fresh ones are out of season.
- You can substitute mascarpone with cream cheese for a tangier flavor.
Nutrition
FAQ
Can I assemble this pizza the night before and bake it the next day?
You can prep the cherry filling and soften the mascarpone the night before, but don’t assemble on the raw dough until you’re ready to bake. Raw dough topped with wet filling overnight will become dense and may not crisp properly; store the components separately in the fridge and assemble right before baking.
How far in advance can I bake this if I’m serving it at a party?
Bake it up to four hours ahead and leave it at room temperature, loosely tented with foil. The crust stays acceptably crisp for several hours; refrigerating a baked pizza causes the crust to toughen and the mascarpone layer to firm up in a less pleasant way.
Can I use canned cherry pie filling instead of fresh or frozen cherries?
Yes, but skip the sugar and cornstarch entirely if you do — pie filling is already sweetened and thickened, and adding more of either will make it cloyingly sweet and gluey. Use about one cup of pie filling and spread it directly over the mascarpone.
My store only has an 11-oz or 13.8-oz tube of refrigerated dough. Does the size matter?
Either will work for a 12-inch round. A smaller package will give you a slightly thinner, crispier crust; a larger one will be a little thicker and breadier in the center. Adjust bake time by a minute or two in either direction and watch for a deep golden color as your cue.
Can I make this on a pizza stone instead of a baking sheet?
Yes, and it will produce a crispier bottom crust. Preheat the stone in the oven for at least 30 minutes before sliding the assembled pizza onto it; use parchment to transfer it safely so the toppings don’t shift.
How do I store leftovers, and will the crust stay crisp?
Refrigerate leftover slices in a single layer in an airtight container for up to two days. The crust will soften in the fridge; reheat slices on a bare baking sheet at 375°F for five to seven minutes to bring back most of the crispness — the microwave will not.
What to bake next
- Sweet Mediterranean Bites with Mascarpone and Honey
- Sweet Elegance Blackberry Mascarpone Tart
- Rustic Blackberry Almond Cake
- Roasted Peach Melba