Fruit pizza

Ingredients for 1 servings:

• 1 cube of yeast
• 50 g sugar
• 250 ml milk, lukewarm
• 400 g flour
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g butter, soft
• 375 g plum(s)
• 250 g grapes, light
• 250 g pear(s)
• 500 g apples
• 1 small can/s apricot(s), halves
• 250 g flour
• 175 g sugar
• 1 packet of vanilla sugar
• 200 g butter, soft

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the yeast dough, crumble the yeast and mix it with 2 teaspoons of the sugar and 100 ml of the milk. Let it stand at room temperature for about 15 minutes. Sift the flour into a mixing bowl, add the remaining sugar, vanilla sugar, salt, remaining milk, and butter. Add the mixed yeast and knead everything into a dough using a hand mixer fitted with a dough hook for about 5 minutes (this can also be done in the BBA using the “Knead Dough” program). Cover the dough and let it rise in a warm place. For the topping, wash and dry the plums and grapes. Pit the plums and cut into wedges, halve and core the grapes. Peel, quarter, core, and slice the pears and apples. Drain the apricots in a sieve and cut them into wedges. Remove the risen dough from the bowl and knead briefly again on the work surface. Roll it out onto a greased or parchment-lined baking sheet and arrange the fruit on top, separating them by type. I always make diagonal lines, starting in one corner with one piece of fruit, then another fruit in the next row, and then more to create nice lines. For the crumble, sift flour into a mixing bowl, mix with the sugar and vanilla sugar. Add the butter. Using a hand mixer fitted with a dough hook, mix the ingredients into crumbles (or use your fingers, which is quicker) and spread them evenly over the fruit pizza. Bake in the oven at around 200 degrees Celsius (preheated) for about 30 minutes. Then let it cool and serve. I always put a small bowl of whipped cream on the side; some people don’t like it too dry.