Fruit Pizza

Summary

Prep Time	1 hr
Total Time	3 hrs
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the yeast dough:

For covering:

For the sprinkles:

250 g flour
175 grams sugar
1 packet vanilla sugar
200 g butter, soft

Instructions

For the yeast dough, crumble the yeast and mix it with 2 teaspoons of the sugar and 100 ml of the milk, leave to stand for about 15 minutes at room temperature.
Sift the flour into a mixing bowl, add the remaining sugar, vanilla sugar, salt, remaining milk and butter. Add the mixed yeast and process everything into a dough with the hand mixer with dough hook for approx. 5 minutes (this can also be done in the BBA with the Knead dough program). Cover and let the dough rise in a warm place.
Wash and dry the plums and grapes for the topping. Stone the plums and cut into wedges, halve and core the grapes. Peel, quarter and core the pears and apples and cut into wedges. Drain the apricots on a sieve and cut into wedges.
Take the risen dough out of the bowl and knead again briefly on the work surface, roll out on a greased baking sheet or lined with baking paper and distribute the fruit separately according to type. I always make diagonal lines, starting in one corner with 1 piece of fruit, then the next row another fruit and more of it, so that there are beautiful lines.
For the streusel, sieve the flour into a mixing bowl, mix with the sugar and vanilla sugar. Add butter. Process the ingredients with the hand mixer with dough hook into sprinkles (or with your fingers, it is almost faster) and distribute evenly on the fruit pizza.
Bake in the oven at approx. 200 degrees (preheated) for about 30 minutes. Then let cool and serve. I always add a small bowl of whipped cream, some don`t like it that dry.

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