Pineapple Cream Cheese Pizza

Frozen bread dough pressed into pizza pans, topped with a creamy pineapple and cream cheese filling, then finished with a swirl of strawberry jam and toasted almonds. This dessert pizza is half pastry, half pizza, and entirely addictive.

The cream cheese filling gets its structure from egg yolks and flour beaten in with sugar and lemon. It bakes into a firm, cheesecake-like layer on the bread dough base rather than staying loose and runny.

Draining the crushed pineapple well is a must. Wet pineapple makes the cream cheese filling watery and prevents the dough from crisping underneath. Give it a good squeeze in a fine mesh strainer.

The strawberry jam goes on during the last five minutes of baking. Adding it at the start would scorch it, but this late addition warms the jam just enough to become glossy and spreadable while the toasted almonds get a final toast.

Kitchen Tips

• Thaw the frozen bread dough completely and let it come to room temperature for easy pressing. Cold dough springs back and fights you.
• Soften the cream cheese fully before beating. Cold lumps won’t smooth out and leave grainy spots in the filling.
• Leave a half-inch border of bare dough around the edges. It puffs up during baking and creates a natural crust that holds the filling in.
• Slice while warm for a soft, gooey dessert, or let it cool completely for cleaner, firmer slices.

Variations

• Tropical version: Swap the strawberry jam for mango jam or passion fruit preserves and top with toasted coconut flakes.
• Berry overload: Replace the jam with a layer of mixed fresh berries added after baking for a fresher, brighter finish.