If you love sourdough pizza, elevate it with this sourdough strawberry crumble pizza — a stunning dessert pizza that’s easier to make than it looks. Crisp, chewy sourdough dough meets marinated strawberries, a buttery crumble, and a touch of vanilla cream for a crowd-pleasing finish.
Why You’ll Love This Recipe
Irresistible texture – a chewy, slightly crisp sourdough base paired with soft, jammy roasted strawberries and a crunchy, buttery crumble.
Perfect summer dessert – this sourdough dessert pizza is a memorable way to end a summer pizza party. Keep a portion of sourdough discard pizza dough on hand to make it anytime.
Balanced sweetness – the tang of sourdough complements the natural sweetness of strawberries for a flavorful bite that’s both fresh and indulgent.
Ingredients
- Sourdough pizza dough – use your favorite sourdough pizza base; 250 g is a good portion for one pizza.
- Cream cheese – block cream cheese, softened to room temperature.
- Vanilla paste – gives a richer vanilla flavor than extract.
- Strawberries – fresh, hulled and sliced.
- Sugars – a combination of granulated, raw (turbinado) and brown sugar creates a complex sweetness for the crumble and filling.
- Lemon juice – prevents the strawberries from losing color while releasing some juices for a jammy topping.
- Rolled oats – use traditional rolled oats (not quick oats) for the crumble.
- Pecans – chopped for crunch and flavor.
- Cinnamon – ground cinnamon adds warmth to the crumble.
- Butter – cold butter for the crumble; salted or unsalted is fine.
- All-purpose flour – to bind the crumble.
How To Make Sourdough Strawberry Crumble Pizza
Gather your ingredients and prepare each component before assembling the pizza.
Sourdough pizza dough – stretch and shape 250 g of dough into a round. Transfer to a well-floured pizza peel (semolina works well) so it won’t stick.
Vanilla cream cheese – in a bowl, blend softened cream cheese with vanilla paste until smooth. Use a mixer or a fork to get a creamy consistency.
Marinated strawberries – slice strawberries, place them in a bowl with lemon juice to coat, then add granulated sugar and stir. Let sit at least 10 minutes so the strawberries release some juice and become slightly saucy.
Brown sugar crumble – pulse brown sugar, raw sugar, rolled oats, pecans, cinnamon, flour and cold butter in a food processor until the mixture resembles wet sand. Freeze the crumble until ready to use. To make by hand, rub grated cold butter into the dry ingredients until combined.
Preheat your oven. For a home oven, aim for 230–250°C (450–480°F). If you have a wood-fired or gas pizza oven, adjust as needed. Don’t assemble the pizza until the oven is fully heated: the marinated strawberries are wet and will make the dough soggy if left to sit assembled.
Assembling the pizza – spread the vanilla cream cheese over the stretched dough. Gently squeeze excess juice from the marinated strawberries and distribute them evenly over the cream cheese. Finish with an even layer of the brown sugar crumble.
Cooking the pizza – bake in your preheated oven until the crust is puffed and golden and the strawberries are jammy, about 8–12 minutes depending on temperature. Remove and let cool slightly, then top with vanilla ice cream if desired and slice into 6–8 pieces. Serve warm.
Kate’s Recipe Tips
- Make extra crumble and freeze it in a zip-top bag or jar so you can quickly top a dessert pizza anytime—perfect for last-minute gatherings.
- If strawberries aren’t available, blueberries or peaches can be prepared the same way and make excellent substitutions for the fruit topping.
How to Store + Freeze
For best texture and flavor, eat this dessert pizza fresh and warm. Leftover slices will become soggy as the fruit releases moisture.
You can freeze sourdough pizza dough and the prepared crumble separately, so you’ll have ready-to-bake components when a craving strikes.
Sourdough Strawberry Crumble Pizza
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Equipment
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Pizza Peel
Ingredients
Pizza Base
- 250 g Sourdough Pizza Dough
- 100 g Cream Cheese (softened)
- 5 g Vanilla Paste
Strawberry Filling
- 300 g Strawberries (sliced, hulled)
- 50 g Granulated Sugar
- 30 g Lemon Juice (about half a lemon)
Crumble Topping
- 45 g Brown Sugar
- 60 g Raw Sugar
- 20 g Rolled Oats
- 30 g Pecans
- 1 tsp Cinnamon
- 95 g Butter (cold)
- 35 g All Purpose Flour
Instructions
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Assemble ingredients and prepare each component before building the pizza.
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Sourdough pizza dough – stretch 250 g of dough into a round and place on a well-floured peel.
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Vanilla cream cheese – combine cream cheese and vanilla paste until smooth.
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Marinated strawberries – toss sliced strawberries with lemon juice and granulated sugar, and let sit for at least 10 minutes to release juices.
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Brown sugar crumble – pulse crumble ingredients in a food processor until the texture is like wet sand, then freeze until needed. To make by hand, rub cold grated butter into the dry ingredients.
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Preheat the oven to 230–250°C (450–480°F). Assemble the pizza only when the oven is hot to prevent the dough from becoming soggy from the strawberries.
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Assembling the pizza – spread vanilla cream cheese on the dough, add the gently drained marinated strawberries, and sprinkle with the brown sugar crumble.
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Cooking the pizza – bake until the crust is golden and the strawberries are jammy, then let cool slightly and top with vanilla ice cream if desired. Slice and serve.
Nutrition
Nutrition information is automatically calculated and is an approximation.
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