Fruit Pizza / Pizza di Frutta
Makes two 16-inch diameter pizzas
- 1 package active dried yeast
- 1/2 cup warm milk (110-115F)
- 3 cups King Arthur Unbleached All Purpose flour
- 1/4 cup sugar
- 2 tablespoons unsalted butter, softened
- 3 large eggs, slightly beaten
- 1 teaspoon fine sea salt
- 2 cups fresh sliced apricots
- 2 cups fresh sliced peaches
- 1 cup dried chopped figs
- 1/2 cup orange juice
- 1/4 cup sugar
- (Any fruit will do, fresh or dried — suit your own tastes)
- Dissolve the yeast in the milk in a large bowl. Stir in 1/2 cup of the flour and the butter.
- Allow the mixture to stand covered for 10 minutes. Stir in the butter, eggs, remaining flour, and salt. Mix with your hands to obtain a ball of dough that is not sticky. Add flour a little at a time if the dough is sticky. The dough can also be made in a stand mixer or food processor fitted with the dough blade.
- Knead the dough on a lightly floured surface until it is smooth and elastic. Place the dough in a greased bowl, cover tightly with plastic wrap and set aside to rise until doubled in size.
- While dough rises, in medium-size saucepan dissolve sugar and orange juice. Add sliced fruits and stew until slightly softened, not mushy.
- Preheat the oven to 375F
- Punch down the dough, knead it for a few minutes, separate and roll one-half with a rolling pin into an 16-inch diameter. Stretch dough to fit pizza pan. Spread cooked, cooled fruit over top. Sprinkle with sugar. Let rise 30 minutes.
- Bake 375 degrees on the middle rack for 20 minutes, or until edges are nicely browned.
- Serve with small scoop of ice cream or gelato.
This recipe was featured on Season 14 - Episode 1426.
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