Anytime I see a dessert pizza like Cactus Bread, I want to skip the meal and go straight for the sweet stuff! This Peach Cobbler Pizza starts with my soft, fluffy focaccia bread. On top, you get sweet peaches, a buttery cinnamon crumble, and a drizzle of vanilla glaze. You won’t want to share! If you love this peach cobbler dessert pizza, you’re going to want to try my Apple Dessert Pizza next. It’s got that same soft focaccia crust but topped with warm, spiced apples and a crunchy crumble.
Ingredients & Substitutions
- Crust: After perfecting the crust for my Cactus Bread copycat recipe, I had to use that same soft, fluffy focaccia bread crust for this Peach Cobbler Dessert Pizza. This easy dessert pizza recipe is my modified focaccia (without the garlic and Italian seasoning), making it the perfect base for sweet peaches, buttery cinnamon crumble, and a drizzle of vanilla glaze.
- Butter Topping: Right after baking the crust, I brush it with a mix of melted butter and sugar, and it makes such a difference! That layer soaks into the warm crust, giving it a rich, slightly caramelized base that adds even more flavor. It also helps the peach filling stick to the pizza instead of sliding off. It’s a simple step, but it really brings everything together.
- Peach Pie Filling: For this dessert pizza, I use canned peach pie filling, but just the peaches, not the syrup. The filling is already sweet and soft, so it saves time and adds great flavor without any extra prep. I scoop out just the peaches and leave the thick syrup behind so the crust doesn’t get soggy. If the peach pieces are too big, just chop them up.
- Crumble Topping: This might just be my favorite part of the whole dessert pizza, the crumble! It is sweet, slightly crisp, and full of cinnamon flavor; it’s the perfect finishing touch for those juicy peaches.
- Glaze: The simple vanilla glaze is the finishing touch (and taste) that adds just the right amount of sweetness. I think it ties everything together!
Can I Use Fresh Peaches Instead of Pie Filling?
Yes, you can use fresh peaches instead of canned pie filling for this peach dessert pizza! Just peel and slice about 2 ½ cups of ripe peaches, then toss them with a little sugar, cinnamon, and a spoonful of cornstarch to help thicken the juices as they bake. It’s a great way to use up fresh summer peaches and gives the dessert pizza a more homemade, fruit-forward flavor.
Can I Use Store-Bought Pizza Dough Instead of Focaccia?
Yes, store-bought pizza dough (or my easy pizza crust) will work if you’re short on time! It won’t have the same fluffy texture as my focaccia-style crust, but it still makes a tasty base. Just bake the dough at the temperature listed on the package for about 6 minutes first. Then take it out, add the butter, sugar, peaches, and crumble topping, and pop it back in the oven for another 12–15 minutes, or until the crust is golden and the topping is set. Let it cool a bit before adding the glaze.
Can I Make Dessert Pizza Without A Pizza Pan?
Absolutely! If you don’t have a pizza pan, don’t stress; this dessert still turns out great in other pans. A 9×13-inch baking dish works perfectly and gives you a good balance of crust and filling. If you want a thicker, more bread-like crust, try a 9×11-inch dish. You can even use a cast iron skillet if you’re going for a fun, rustic vibe. Just keep an eye on the baking time since it might need a few extra minutes depending on the pan you use.
Tips For The Best Peach Cobbler Pizza
You really can’t go wrong with any of my dessert pizzas, and here are some ways to make sure this peach dessert pizza turns out perfectly every time:
- Don’t skip the butter and sugar layer. Brushing melted butter mixed with sugar on the crust before adding toppings helps keep it moist and adds a delicious caramelized flavor.
- Drain the peach pie filling well. When using canned pie filling, be sure to use only the peaches, not the syrup, to avoid a soggy crust.
- Evenly spread the crumble topping to ensure every bite has that perfect balance of crunchy, sweet topping.
- Watch your bake time. Ovens vary, so start checking the crumble for golden brown around 13 minutes to avoid overbaking.
- Let the dessert pizza cool before slicing. (I know, that can be hard when it looks so delicious!) But letting it cool a bit helps the topping set, so it doesn’t slide off when you cut it.
How To Store Peach Cobbler Dessert Pizza
Although best served fresh, do not let leftover dessert pizza go to waste! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat slices in the oven at 350°F for about 5–7 minutes to bring back that soft crust. You can use the microwave, but it may make the crust soggy.
Peach Cobbler Pizza
Ingredients
Crust
- 1 cup (237 g) warm water, (105°–110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- ⅓ cup (75 g) vegetable oil, divided
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon kosher salt
Peach Topping
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 2 cans (21 ounces each) peach pie filling, peaches only (discard syrup), about 2 ½ cups peaches
Crumble Topping
- 1 cup (125 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 6 tablespoons light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
Glaze
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
Crust
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes, or until foamy.
- Stir in half of the oil (reserving the remaining for the pan). Add flour and salt; mix until a soft, sticky dough forms.
- Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
- Preheat oven to 450°F. Line a 12-inch pizza pan with parchment paper.
- Pour remaining oil onto the pan. Transfer the risen dough to the pan and press it out to the edges, creating dimples with your fingertips.
- Bake for 10 minutes, or until lightly golden.
Peach Topping
- Mix melted butter and granulated sugar. Brush evenly over the warm crust.
- Spread the peaches (from the pie filling) over the crust in an even layer. Set aside. (Do not turn off the oven.)
Crumble Topping
- In a medium bowl, combine flour, sugars, and salt. Stir in melted butter until clumps form. Sprinkle the crumble over the peach filling, covering the pizza edge-to-edge.
- Return the pizza to the oven and bake for 13–15 minutes, or until the crumble is golden brown.
Glaze
- In a small bowl, whisk together confectioners’ sugar, milk, and vanilla extract. Drizzle over the warm pizza.
- Let cool for 5–10 minutes before slicing and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love this! The crust is soft and fluffy, and the peach filling with the crumble topping is amazing.
Elizabeth
I LOVE dessert pizza (at least our dessert pizza), so I knew this would be delicious! I am not always a fan of peach desserts, but this is great!
Bella
This dessert pizza is soft, sweet, and just the right amount of gooey! I loved it!
Stephanie
This is a deliicous peach dessert! I was surprised at how much I loved it. A perfect summertime sweet treat!
