Apple and Pear Dessert Pizza with Gruyere

Gruyere Apple-Pear Dessert Pizza

I’m just sitting here shaking my head.  I don’t know what to say.  This is just so good that you must make it and share it with your neighbor.  You know the one–the guy who throws his beer cans over the fence into your back yard, or how about the one with the dog that won’t stop barking, or maybe the one whose teenagers make your house rattle when they pass by with their bass blasting, or maybe even that one neighbor who consistently picks up your newspaper from wherever the paper boy threw it and places it on your front step.  One of these neighbors is not like the others and truly deserves a great thank you.  However, the other, less deserving neighbors may end up being your friends for life if you share this amazing and unexpected deliciously sweet treat with them.

Cook’s note: I had originally used 1 cup of sugar in this recipe.  However, after eating more of this on day 2, I found it to be too sweet.  I have now reduced the sugar to 3/4 cup.  The sweetness of the fruit is sometimes a tricky factor, particularly when working with pears.  I guess that I ought to have tasted a bite from each pear before I added the sugar.  Oh well.

Apple and Pear Dessert Pizza with Gruyere
Recipe by Terri @ that’s some good cookin’
Printable Recipe

  • 3 granny smith apples, peeled, cored, and rough chopped
  • 3 pears, peeled, cored, and rough chopped
  • 3/4 cup sugar (more or less depending on sweetness of fruit and personal preference)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/2 pound gruyere cheese, sliced thin or grated
  • dough for one pizza crust (about 1 pound of dough), (or try 1/2 of this recipe for homemade pizza dough)

Streusel Topping

  • 1/2 cup white all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup chilled butter, cut into pieces


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla


  1. Prepare dough for pizza, if making your own.  Set aside to rise. Meanwhile, prep other components for this pizza.
  2. For the streusel: Mix the flour and brown together.  Cut in the chilled butter to form small crumbles. Set aside.
  3. In a 4 quart heavy bottomed sauce pot mix together the apples, pears, sugar, salt, cinnamon, nutmeg, and butter. Cook, stirring frequently, over medium heat until the apples and pears have released their juices and have softened. This will take between 20-30 minutes.  Some of the fruit will break down, no problem.  The fruit will give up a fair amount of juice.  Do not cook off the juice.
  4. After the fruit has reached a softened stage and there are a fair amount of juices in the pot, mix together 1/4 cup water and the cornstarch until smooth, then stir into the fruit mixture.  The mixture will thicken.  Cook stirring constantly for about 2 minutes more.  Set aside.
  5. Preheat oven to 425-degrees F.
  6. Shape pizza dough into a ball. Roll out on a lightly floured surface into roughly the shape and size of your pizza pan or stone. Fit onto a 12-inch pizza pan or stone. Push the dough at the edges of the pan to form a ‘lip’.  This will help to keep the filling from over-flowing the edge and burning to the bottom of your oven.  Just a word to the wise.
  7. Scatter the cheese on top of the dough.
  8. Pour the filling on top of the cheese.  Note: There will probably be more filling than you need.  Guess you’ll just have to get out a spoon and eat the rest of it yourself.
  9. Sprinkle the streusel over the apple-pear filling.
  10. Bake for about 30 minutes or until the crust edges are golden brown and the filling is hot and bubbly.
  11. Remove from oven and allow to cool to a slightly warm stage.
  12. For the glaze: Mix together the powdered sugar, vanilla, and approximately 1 tablespoon milk. Drizzle glaze over slightly warm pizza.
  13. Slice pizza and serve.  Note: This is a rich, sweet dessert.  I would recommend either cutting this into 16 slender wedges or into squares.
Gruyere Apple-Pear Dessert Pizza
 Choose whatever type of pears or apples you prefer.  For the apples, I chose Granny Smith.
Gruyere Apple-Pear Dessert Pizza
Gruyere Apple-Pear Dessert Pizza
 Peel, core, and chop or dice pears and apples.
Gruyere Apple-Pear Dessert Pizza
 Put the apples and pears into a 4-quart heavy-bottomed sauce pot.
Gruyere Apple-Pear Dessert Pizza
Add the sugar.
Gruyere Apple-Pear Dessert Pizza
 And the cinnamon and nutmeg.
Gruyere Apple-Pear Dessert Pizza
 The salt helps to enhance the sweetness.  Add the butter at this point, also.  I almost forgot this part of the recipe.  I don’t think that it would have caused any serious taste discrepancies to have leave it out, but I think that the filling will work better butter.
Gruyere Apple-Pear Dessert Pizza
Place the sauce pot over medium-medium high heat.  Stir frequently.  The fruit will begin to give up its moisture.
Gruyere Apple-Pear Dessert Pizza
Keep cooking, stirring as needed, until the fruit is tender.  There will be some great juices in the pot, too.  Do not cook these off.  They are needed as part of the filling.
Gruyere Apple-Pear Dessert Pizza
Mix the cornstarch and 1/4 water together until smooth.  Pour into the fruit mixture and stir.  Things will get thick very quickly.  Cook and stir for about two minutes.
Gruyere Apple-Pear Dessert Pizza
Roll out the pizza dough and place on pizza pan or stone.  Press the dough into a raised ‘lip’ around the edge.  This will help to keep the filling from over-flowing the edge and burning to the bottom of your oven.  I’m sure that you understand I am speaking from experience.  Too bad that I didn’t think to take a picture of my vast experience.  I chiseled it off the bottom of the oven this morning.
Gruyere Apple-Pear Dessert Pizza
 Scatter the gruyere on the crust.  It can be thinly sliced, as pictured here, or grated.
Gruyere Apple-Pear Dessert Pizza
Add the fruit filling on top of the cheese.  There will probably be more filling than you need for this pizza.  Go get yourself a spoon and go at it!
Gruyere Apple-Pear Dessert Pizza
Sprinkle the streusel on top of the fruit.  Put the pizza in the oven and bake for about 30 minutes or until the crust is golden and the filling is bubbly.
Gruyere Apple-Pear Dessert Pizza
 Ooey gooey deliciously wonderful in your mouth…but not so much burned to the bottom of your oven.  Hence the reason I told you to build up a dough lip around the rim.
Gruyere Apple-Pear Dessert Pizza
Remove the pizza from the oven and allow to cool to a warm, wonderful, edible temperature and then drizzle with the powdered sugar glaze.  Slice and serve.  Remember–this is a rich, sweet dessert, so use smaller pieces–maybe cut the pizza into 16th’s.


  1. Anonymous says

    Wow. This looks absolutely delicious! I just finished making the “no-knead dinner rolls recipe” you have up, and they turned out amazing! I haven’t made dinner rolls like this before and my confidence in cooking is really boosting because of your recipes. Thanks so much for sharing them!

  2. says

    Anonymous–Congrats on the cooking confidence boost! And thank you for your kind comments. P.S. I hope that you take a second look at the above recipe for the Apple Pear Dessert Pizza. I’m sorry, but I changed the sugar amount (lowered) and I had initially forgot to include the butter in the filling. That’s what happens when I go from memory instead of looking at my notes. So, so sorry.

  3. Anonymous says

    No worries! thanks for the “heads-up” on the recipe changes. I’ll take a look at it when I print it out. Thanks again for your recipes, I’ve not been disappointed with anything I’ve tried and they all taste good!

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