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Rhubarb-Peach-Berry Crisp Pizza

Looking for a new desert, perfect for a barbecue or picnic? Try this fruit and rhubarb crisp style pizza. It is filled with fruit and covered with a crumble topping. This is a page about making rhubarb-peach-berry crisp pizza.


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I was bored with making the usual crisp and wanted something fun to eat at a barbecue. So with some changes to my favorite pizza crust, I invented this tasty, over the top treat.


Pizza Crust:
  • 3 3/4 cups flour
  • 1/2 cup sugar
  • 3/4 tsp. salt
  • 2 1/2 tsp. yeast
  • 1 1/3 cups room temperature water (more or less water depending on the humidity of the air and flour dryness)
  • oil for oiling the pan

Fruit Topping:

This can be based on how much you have on hand, but I am going to put what I used for 1 very large thick crust pizza.

  • 2-3 cups chopped rhubarb
  • 2-3 small peaches
  • 6-10 raspberries
  • 2 handfuls blueberries
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 2 Tbsp. corn starch
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  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger

Crisp Topping:

  • 1/3 cup softened butter
  • 2/3 cup flour
  • 3/4 cup brown sugar
  • 1/2 tsp. salt

Drizzle Topping:

  • 1/2 - 3/4 cup powdered sugar
  • 1/2 tsp. vanilla
  • splash or two of milk


Pizza Crust: Mix all the pizza ingredients in a bowl. Should be a slightly wet, stickyish dough. Cover with plastic wrap and let sit at least 2 hours (no more than 3 1/2). Preheat oven to 450 degrees F during the last half hour of the rise. This recipe will do two thinner crusts and one thicker crust with a little extra dough left over.

Oil cookie sheet or pizza pan. Tear dough in half or plop all the dough down on one pan and spread pizza dough by pushing from the center out til desired size. Pinch any holes together. Make sure to press down for a crust. You do not want these juices leaking over the sides.

Fruit Topping: Mix rhubarb, peaches, lemon juice, vanilla, corn starch and spices in a bowl completely. Once pizza dough has been shaped put this mixture on and spread evenly. Be sure to keep within the crust, so juices from baking do not leak. Place raspberries and blueberries on in open spaces.


Crisp Topping: Crumb topping in bowl that was used for rhubarb mixing in any leftover juices. Sprinkle topping on pizza staying away from the crust a bit.

Bake pizza 15-30 minutes depending on the thickness of your pizza. You want the crust to be a light golden brown.

Put drizzle on the pizza after baking. Be sure to drizzle on crust for the effect. Let rest a bit. Slice and serve with ice cream or whipped cream.

Drizzle Topping: Mix together ingredients to make a thick, but runny mixture.

Put drizzle on the pizza after baking. Be sure to drizzle on crust for the effect. Let it rest a bit. Slice and serve with ice cream or whipped cream.

Servings: 8 large or 16 small slices
Prep Time: 30 minutes plus 2 hours rise time for pizza
Cooking Time: 30 minutes

Source: Pizza Crust recipe was adapted from this original recipe of Jim Lahey's


By Jessica from Centennial, CO

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June 13, 20110 found this helpful
Top Comment

Tried this today. Crust is inedible, very dense and extremely tough. Did you leave out the fat in the crust recipe? Noticed there wasn't any in it.Fruit was a really good combination, I added 1/2 cup of sugar to the fruit. If I do this again, will use some fat in the crust to make it tender and edible.

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