How do you make stone fruit crisp better, you may ask? Bake it on a rectangle of pizza dough! This way, the summer favorite is even more potluck- or backyard party–friendly—no bowls or forks required.
Sure, this recipe is somewhat involved. You roast the fruit first to prevent it from sogging up the crust, and you need to mix the topping ingredients just before you're ready to assemble and bake. But oh man is it worth it. The roasting time intensifies the flavors of the peach, nectarine, plum, and apricot, the crisp topping adds a nice, just-thick-enough, crunchy-sweet complement, and the pizza dough base comes out of the oven perfectly bready and just a little crunchy at the edges and on the bottom. Just like your favorite fruit crisp, but portable. Bonus points if you serve each slice with a scoop of vanilla ice cream on top.
How's that for a pizza pie?!
P.S.: If you're craving (or curious about) savory summer-fruit pizza, try my Savory Peaches and Cream Pizza or Peach Pizza with Ricotta and Prosciutto.
Stone Fruit Crumble Pizza
For the fruit filling
- 1 large peach pitted and sliced
- 1 large red plum pitted and sliced
- 1 large nectarine pitted and sliced
- 1 large apricot pitted and sliced
- 1 teaspoon canola oil
- 4 teaspoons pure maple syrup divided
- Zest of ½ lemon (about 1 teaspoon)
For the crumble topping
- ½ stick cold unsalted butter cut into small pieces
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- Pinch kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup chopped almonds
For the pizza
- 3 tablespoons melted unsalted butter divided
- 1 (14-ounce) ball pizza dough
- Vanilla ice cream for serving
To make the filling
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
- In a large bowl, toss the sliced fruit with the canola oil and 3 teaspoons of the maple syrup. Divide the fruit between the two prepared baking sheets, spreading it out in a single layer so the pieces do not touch. Roast the fruit for 15 to 20 minutes, until the slices look dry and are just beginning to caramelize at the edges. Remove from the oven and set aside to cool.
- When the fruit has cooled to room temperature, scrape all of it into a bowl and toss with the lemon zest and the remaining teaspoon of maple syrup.
- Increase the oven temperature to 450°F.
To make the crisp topping
- Combine all the crumble ingredients in a medium bowl. Mix everything together with your hands until it looks like wet sand.
To assemble the pizza
- Brush a quarter sheet pan or large rimmed baking sheet with half of the melted butter.
- Roll or stretch out the dough to an approximately 9x13-inch rectangle of even thickness. Transfer the dough to the buttered pan or baking sheet.
- Brush the dough with more butter (you might not need to use all the remaining melted butter). Top with the roasted fruit, spreading it out evenly all the way to the edges of the dough. Sprinkle the crisp topping over the fruit, patting it down lightly to make an even layer all the way to the edges.
- Bake the fruit crisp pizza for about 20 minutes, rotating it halfway through, until the topping is browned and the crust is golden brown around the edges.
- Remove the pizza from the oven and let it cool slightly, then cut into squares. Serve each piece topped with a scoop of vanilla ice cream.
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