Stone Fruit Frangipane Dessert Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 12-inch dessert pizza, 8 servings
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 58 minutes

Quick Ingredients

• 1 lb (454 g) prepared pizza dough, at room temperature for 45 minutes
• 2 tablespoons all-purpose flour, for shaping
• 5 tablespoons (70 g) unsalted butter, softened, divided
• 1/3 cup (67 g) granulated sugar, plus 1 tablespoon for the crust
• 1 cup (96 g) finely ground almond flour
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon fine salt
• 1 tablespoon all-purpose flour, for the frangipane
• 2 medium ripe stone fruits, such as peaches, nectarines, or plums, about 12 oz (340 g) total, pitted and thinly sliced
• 2 teaspoons fresh lemon juice
• 2 teaspoons granulated sugar, for the fruit
• 1/4 cup (24 g) sliced almonds, toasted
• 1 tablespoon powdered sugar, for finishing

Do This

• 1. Preheat the oven to 425°F with a pizza stone, steel, or inverted baking sheet inside for 30 minutes.
• 2. Toast the sliced almonds in a dry skillet for 3 to 5 minutes, then set aside.
• 3. Toss sliced stone fruit with lemon juice and 2 teaspoons sugar; pat lightly dry after 10 minutes.
• 4. Mix 4 tablespoons softened butter, 1/3 cup sugar, almond flour, egg, vanilla, almond extract, salt, and 1 tablespoon flour into a spreadable frangipane.
• 5. Stretch dough into a 12-inch round on parchment, leaving a thicker 1/2-inch border.
• 6. Spread frangipane over the dough, add fruit slices, brush the rim with 1 tablespoon melted butter, and sprinkle the rim with 1 tablespoon sugar.
• 7. Bake for 16 to 18 minutes, cool 10 minutes, then finish with toasted almonds and powdered sugar.

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Why You’ll Love This Recipe

• It feels bakery-special but uses simple ingredients. Prepared pizza dough keeps the process approachable, while homemade frangipane makes it taste elegant.
• The textures are wonderful. You get a crisp, chewy crust, tender almond filling, juicy stone fruit, and lightly crunchy toasted almonds.
• It is flexible with seasonal fruit. Peaches, nectarines, plums, apricots, or even cherries all work beautifully.
• It is a gorgeous dessert for sharing. Slice it like pizza and serve warm, just barely cooled, or at room temperature.

Grocery List

• Produce: 2 medium ripe stone fruits, such as peaches, nectarines, or plums; 1 lemon
• Dairy: Unsalted butter; 1 large egg
• Pantry: Prepared pizza dough, all-purpose flour, granulated sugar, almond flour, vanilla extract, almond extract, fine salt, sliced almonds, powdered sugar

Full Ingredients

For the Dessert Pizza Base

• 1 lb (454 g) prepared pizza dough, brought to room temperature for 45 minutes before shaping
• 2 tablespoons all-purpose flour, for dusting the work surface and shaping the dough
• 1 tablespoon (14 g) unsalted butter, melted, for brushing the crust
• 1 tablespoon (12 g) granulated sugar, for sprinkling on the crust

For the Almond Frangipane

• 4 tablespoons (56 g) unsalted butter, softened to room temperature
• 1/3 cup (67 g) granulated sugar
• 1 cup (96 g) finely ground almond flour
• 1 large egg, at room temperature if possible
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon fine salt
• 1 tablespoon (8 g) all-purpose flour

For the Stone Fruit Topping

• 2 medium ripe stone fruits, such as peaches, nectarines, plums, or apricots, about 12 oz (340 g) total
• 2 teaspoons fresh lemon juice
• 2 teaspoons granulated sugar

For Finishing

• 1/4 cup (24 g) sliced almonds, toasted
• 1 tablespoon powdered sugar, sifted or spooned into a fine-mesh strainer for dusting

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and preheat the oven

Place the pizza dough on the counter for 45 minutes before shaping so it relaxes and stretches easily. About 30 minutes before baking, set an oven rack in the center position and preheat the oven to 425°F. Place a pizza stone, baking steel, or inverted rimmed baking sheet in the oven while it heats. This hot surface helps the dessert pizza bake with a crisp underside.

If you do not have parchment paper, lightly flour a pizza peel or the back of a baking sheet. If you are using parchment, cut a piece large enough to hold a 12-inch round of dough.

Step 2: Toast the almond flakes

Place 1/4 cup sliced almonds in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until the almonds smell nutty and turn lightly golden at the edges. Transfer them immediately to a plate so they do not continue browning in the hot pan. Set aside for finishing the pizza after baking.

Step 3: Slice and lightly season the stone fruit

Pit the stone fruit and slice it into thin wedges, about 1/4 inch thick. You should have about 2 cups sliced fruit. Place the slices in a bowl and toss gently with 2 teaspoons lemon juice and 2 teaspoons granulated sugar. Let the fruit sit for 10 minutes while you make the frangipane, then lightly pat the slices with a paper towel to remove excess surface juice. This keeps the frangipane from becoming watery as it bakes.

Step 4: Make the almond frangipane

In a medium bowl, stir together 4 tablespoons softened unsalted butter and 1/3 cup granulated sugar until creamy and smooth, about 1 minute by hand with a sturdy spoon or spatula. Add 1 cup almond flour, 1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/8 teaspoon fine salt. Stir until fully combined.

Add 1 tablespoon all-purpose flour and mix again until the frangipane is thick, smooth, and spreadable. It should be softer than cookie dough but thicker than cake batter. If your kitchen is very warm and the mixture feels loose, chill it for 5 minutes before spreading.

Step 5: Shape the pizza dough

Lightly dust a piece of parchment paper with flour. Place the dough in the center and gently press it into a round with your fingertips. Stretch it into a 12-inch circle, working from the center outward and leaving a slightly thicker 1/2-inch border around the edge. If the dough springs back, let it rest for 5 minutes, then continue stretching.

Try to keep the center of the dough fairly even and not too thick. A thinner center bakes more evenly under the frangipane and fruit, while the raised edge becomes a sweet, chewy crust.

Step 6: Add the frangipane and fruit

Spread the almond frangipane over the dough in an even layer, leaving the 1/2-inch border uncovered. Use the back of a spoon or a small offset spatula and avoid pressing too hard so the dough stays airy.

Arrange the stone fruit slices over the frangipane in slightly overlapping rows or a loose spiral. Keep the fruit mostly in a single layer so it roasts instead of steaming. Brush the exposed crust with 1 tablespoon melted butter, then sprinkle the buttered edge with 1 tablespoon granulated sugar.

Step 7: Bake until golden and set

Carefully slide the parchment with the assembled dessert pizza onto the hot stone, steel, or inverted baking sheet. Bake at 425°F for 16 to 18 minutes, until the crust is puffed and golden, the frangipane looks set and lightly browned in spots, and the fruit is tender at the edges.

If one side browns faster than the other, rotate the pizza after 12 minutes. If the crust is browning too quickly before the center is set, reduce the oven temperature to 400°F for the final 3 to 5 minutes.

Step 8: Cool, finish, and slice

Transfer the pizza to a cutting board and let it cool for 10 minutes. This short rest helps the frangipane firm up so the slices cut cleanly. Scatter the toasted sliced almonds over the top, then dust with 1 tablespoon powdered sugar. Slice into 8 wedges and serve warm or at room temperature.

Pro Tips

• Use ripe but not overripe fruit. Very soft fruit releases too much juice and can make the center soggy. The best fruit should smell fragrant but still hold its shape when sliced.
• Do not skip the hot baking surface. A preheated stone, steel, or inverted sheet pan gives the bottom crust a much better texture.
• Keep the frangipane inside the border. If it reaches the very edge, it can melt over the side and darken before the crust is fully baked.
• Let the pizza rest before cutting. Freshly baked frangipane is delicate; 10 minutes of cooling makes the slices neater and the almond flavor more pronounced.
• Toast almonds gently. Sliced almonds go from pale to too dark quickly, so stir often and remove them from the pan as soon as they are lightly golden.

Variations

• Cherry almond dessert pizza: Use 1 1/2 cups pitted halved cherries instead of sliced stone fruit. Pat them dry well before arranging them over the frangipane.
• Apricot and honey finish: Use sliced apricots for the fruit topping and drizzle the baked pizza with 2 teaspoons honey before adding powdered sugar.
• Mixed stone fruit version: Use a combination of peaches, nectarines, and plums for a colorful topping with sweet-tart contrast.

Storage & Make-Ahead

This dessert pizza is best the day it is baked, especially while the crust is crisp and the frangipane is tender. Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 350°F oven for 6 to 8 minutes, or until warmed through and lightly crisp at the edges. Avoid microwaving if possible, as it softens the crust.

To make components ahead, prepare the frangipane up to 2 days in advance and refrigerate it in a covered container. Let it sit at room temperature for 20 minutes and stir before spreading. The almonds can be toasted up to 1 week ahead and stored in an airtight container at room temperature. Slice the fruit just before assembling for the freshest flavor and best texture.

Nutrition (per serving)

Calories: 385 kcal | Carbs: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Fiber: 3g | Sugar: 17g | Sodium: 310mg | Cholesterol: 42mg