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Cherry Streusel Pizza

Try with different flavors of pie filling.

Cherry Streusel Pizza

Print Recipe

Yield

1 (12-inch) pizza

Difficulty

Easy

Prep Time

0:15

Bake Time

12 to 15 minutes

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Ingredients

  • Crust:
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120 to 130°F)*
  • 3 tablespoons melted butter OR margarine
  • Toppings:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter OR margarine
  • 1 can (21 ounces or 540ml / 800g) cherry pie filling

Directions

  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
  3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  4. To make streusel topping, combine flour, brown sugar and cinnamon. Cut in butter with pastry blender or two forks. Spread cherry pie filling over crust; top with crumbled streusel topping.
  5. Bake on lowest oven rack for 12 to 15 minutes, until crust and streusel topping are lightly browned.
  6. *If you don't have a thermometer, water should feel very warm to the touch.
  7. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

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