• Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 450℉, with oven racks set to the lowest levels. If you have a baking stone, place it on the top rack.

Prepare the Dough

• In a large mixing bowl, mix together 1 cup all-purpose flour, 1 1/2 teaspoon instant yeast, 2 teaspoons granulated sugar, and 1/2 teaspoon salt. Add 1/2 cup warm water and 1 tablespoon extra-virgin olive oil.
• Knead by hand or with dough hook, until it forms a nice ball, 3-5 minutes. Place in a greased bowl and cover with plastic wrap. Allow to rise for 30-40 minutes until double.
• Lay out a 14″ piece of parchment paper on a work surface. Press dough into a 10-12″ circle, about 1/4″ thick. (If desired, you may allow the dough to rise for another 20-30 minutes.)
• Using a pizza peel, transfer the dough to the hot baking stone. Bake for 4-5 minutes, then remove the dough, again using the pizza peel. Place the dough on a 14" round pizza serving pan.

Make the Streusel Topping

• In a medium bowl, combine 1 cup old-fashioned oats, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, mixing well.
• Add in 1/4 cup butter and mix in using a blending fork. The mixture should be crumbly.

Assemble the Dessert Pizza

• Spoon 21 oz cherry pie filling over the parbaked dough. Spread filling to about 1" from edges.
• Using your fingers, sprinkle the filling with the streusel topping, making sure to distribute it evenly.
• Return the dough to the hot oven to finish baking, approximately 8-10 minutes. When the dough is lightly browned and the filling is bubbly, remove from oven and return to the pizza serving pan. Allow to cool for 5-7 minutes.

Prepare the Icing

• While the pizza is baking, prepare the vanilla icing. Using a small bowl, combine 1 cup powdered sugar, 3 tablespoons whole milk, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix with a fork until smooth.
• Drizzle the top of the pizza with the vanilla icing. Slice the pizza into 8 pieces, using a pizza cutter or knife. Serve warm.
• This recipe will serve 6-8 people.