Summer Fruit Pizza with Brown Sugar Crust

  • Beginner
  • 1 (12-inch) pizza
  • 6 hr 15 min
Baking Success Or Baking Mess

Ingredients

Brown Sugar Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup very warm milk (120° to 130°F)*
1-1/2 tablespoons butter OR margarine, melted
Toppings
1 container (8 ounces) mascarpone cheese OR cream cheese, softened
1 cup powdered sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons kirsch (cherry flavored liqueur) OR milk
Assorted fresh berries
1/4 cup raspberry jam OR jelly, optional

Instructions

Preheat oven to 425°F.


Combine 1 cup flour, undissolved yeast, brown sugar, salt and cinnamon in a large bowl. Add very warm milk and butter; mix until well blended, about 1 minute.


Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.


Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with a fork.


Bake on lowest oven rack 10 to 12 minutes or until crust is lightly browned. Slide crust out of pan onto wire rack and cool completely.


Mix mascarpone, powdered sugar, vanilla extract and kirsch at medium speed for 2 to 3 minutes until light and fluffy. Spread mixture over pizza crust. Top with desired berries. If desired, heat raspberry jam in a small bowl in the microwave for 30 seconds or just until melted. Drizzle or brush jam over berries. Chill pizza until ready to serve.


*If you don’t have a thermometer, water should feel very warm to the touch.


**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


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