Sweet Pizza with Fruit and Almonds

  • Active Time 30m
  • Total Time 2h 5m
  • Rating ****

Makes four 6-inch pizzas; serves 4 or 8

A pizzeria sometimes pairs standard dough with sweet toppings to create a rustic dessert. In this example of that tradition, the intense heat of the hot pizza stone helps the ingredients to caramelize quickly and results in a homey dish that is creamy yet not too rich.


  • Neapolitan pizza dough, completed through the second rising
  • All-purpose flour for dusting
  • 1 cup (8 ounces) mascarpone cheese
  • 2 teaspoons plus 2 tablespoons sugar
  • 2 egg yolks
  • 2 baking apples such as Granny Smith or Gravenstein, halved, cored and thinly sliced
  • 1 pear, halved, cored and thinly sliced
  • 2 tablespoons coarsely chopped almonds

Companion recipe: Neapolitan Pizza Dough


Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 475 degrees F.

Cut each ball of dough into 2 equal pieces, so that you have 4 balls. One at a time, place the balls on a lightly floured work surface and flatten slightly. Sprinkle a little flour on the top of the dough and, using your fingertips, press evenly until the ball is shaped into a round, flat disk. Gently lift the dough and stretch and rotate it until it is about 1/4 inch thick and 6 inches in diameter. Alternatively, using a rolling pin, gently roll out each ball into a round 6 inches in diameter. Try not to let the center of the disks become too thin relative to the edges. Gently lay the dough rounds on a lightly floured pizza peel or rimless baking sheet.

In a small bowl, stir together the mascarpone, 2 teaspoons sugar and egg yolks until evenly blended. Spread the mixture over the pizza rounds, dividing it evenly and leaving about 1 inch uncovered at the edges. Arrange the apple and pear slices attractively on the rounds, dividing evenly and overlapping the slices slightly. Sprinkle the rounds with the remaining 2 tablespoons sugar and the almonds. Quickly slide the pizzas onto the preheated stone or tiles.

Bake until the edges of the dough are golden brown and the sugar is slightly caramelized, 15 to 18 minutes. Using a large metal spatula, remove the pizzas from the oven. Slide each pizza onto an individual dessert plate and serve immediately. Alternatively, transfer to a cutting board, cut each pizza in half and serve on individual serving plates.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2160

nutrition information per serving

316 calories; 18g total fat; 90mg cholesterol; 238mg sodium; 33g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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