Ingredients
Scale
- 1 cup (237 g) warm water, about 105–110°F 💧
- 2 tablespoons granulated sugar (about 25 g) 🍚
- 1 teaspoon active dry yeast 🍞
- 1/3 cup (75 g) vegetable oil, divided 🛢️
- 2 1/2 cups (312.5 g) all-purpose flour 🌾
- 1 teaspoon kosher salt 🧂
- 3 tablespoons (about 42 g) unsalted butter, melted 🧈
- 3 tablespoons (about 37.5 g) granulated sugar (topping) 🍚
- 1 can (21 oz / ~2 cups) cherry pie filling 🍒
- 1 cup (125 g) all-purpose flour (for crumble) 🌾
- 2/3 cup (133 g) granulated sugar (for crumble) 🍚
- 6 tablespoons (about 82 g) light brown sugar 🍯
- 1/2 teaspoon kosher salt (for crumble) 🧂
- 1/2 cup (1 stick / 113 g) unsalted butter, melted (for crumble) 🧈
- 1 cup (125 g) confectioners’ sugar for glaze 🍬
- 1 tablespoon whole milk for glaze 🥛
- 1/4 teaspoon almond extract for glaze 🌰
Instructions
- In a large bowl, whisk warm water, 2 tbsp granulated sugar and the yeast; let rest 5 minutes until foamy.
- Pour half of the vegetable oil into the yeast mixture and stir to combine.
- Add 2 1/2 cups flour and 1 tsp salt; stir until a soft, slightly sticky dough forms.
- Transfer the dough to a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place about 1 hour or until doubled in size.
- Preheat the oven to 450°F (232°C). Line a 12-inch pizza pan with parchment paper.
- Pour the remaining oil onto the prepared pan; press the risen dough into the pan, stretching to the edges and creating small dimples with your fingertips.
- Bake the crust for about 10 minutes or until it is lightly golden.
- While the crust bakes, mix 3 tbsp melted butter with 3 tbsp granulated sugar to make the butter-sugar topping.
- When the crust comes out of the oven, brush it evenly with the butter-sugar mixture, then spread the cherry pie filling over the crust in an even layer.
- Make the crumble topping: in a bowl combine 1 cup flour, 2/3 cup granulated sugar, 6 tbsp brown sugar and 1/2 tsp salt. Add 1/2 cup melted butter and stir until clumps form.
- Sprinkle the crumble evenly over the cherry layer and return the pizza to the oven. Bake 13–15 minutes more, until the crumble is golden and cherries are bubbling.
- While the pizza cools slightly, whisk together confectioners’ sugar, milk and almond extract until smooth to make the glaze.
- Drizzle the glaze over the warm pizza, let cool 5–10 minutes so the glaze sets, then slice and serve.