Apricot & Blueberry Pizza with Amaretto Cream

From Ainsley’s Good Mood Food, ITV

Pizza for dessert? Yes please! This is a delicious pudding that’s great for sharing – soft, sweet dough combined with fragrant and gently spiced apricots and blueberries – wonderful. The bitter-sweet, nutty flavour of the amaretto cream is the perfect accompaniment. You can change the fruit with the seasons – try with plums, peaches or nectarines.


Place the flour in a bowl, add the salt and sugar and stir.  Add the yeast and mix well. Rub in the butter.  Add ¾ of the water and begin to mix, incorporating all the flour from the sides of the bowl. Add more water as needed until you have a soft slightly sticky dough.

Lightly dust your work surface with flour. Knead the dough until it becomes smooth and elastic. Shape into a ball and place in a clean bowl. Cover and leave to prove for 2 hours or until doubled in size.

Heat your oven to 220c/200cfan/Gas7.

Mix the sugar, allspice and lemon zest together. Tip the risen dough onto a lightly floured work surface. Knock out the air and roll into a circle approximately 30cm.  Transfer the dough to a pizza tray or similar size tart tin and press into the corners of the tin leaving the excess overhanging.

Sprinkle the semolina over the base.

Scatter the prepared apricots over the base followed by the blueberries.  Sprinkle over the spiced sugar and dot with the diced butter.

Bake for 25-30 minutes until the dough is crisp and golden and apricots are still holding their shape (or in a pizza oven for 10-15 minutes)

Meanwhile, in a bowl whisk the cream until soft peaks form. Whisk in the icing sugar until stiff peaks, but don’t over beat. Whisk in the liqueur and gently fold in the amaretti biscuits (if using).

Leave the pizza to cool for a few minutes before serving, dusted with icing sugar and a dollop of the amaretto cream on the side.



  • For the Pizza Dough
  • 250g strong white bread flour
  • ½ tsp salt
  • 1 tbsp caster sugar
  • 1 tsp fast action yeast
  • 30g unsalted butter, diced
  • 180ml water
  • For the Topping
  • 100g soft light brown sugar
  • 1 tsp ground allspice
  • zest of a lemon
  • 2 tbsp semolina
  • 800g firm apricots, stoned and halved
  • 200g blueberries
  • 20g butter diced
  • For the Amaretto Cream
  • 250ml double cream
  • 2 tbsp icing sugar
  • 1-2 tbsp Amaretto liqueur
  • 2-3 crunchy amaretti biscuits, crushed (optional)