Fruited Cheese Pizza Recipe
Cook Time: 35 minutes
Prep Time: 35 minutes
Total Time: 1 hour 10 minutes
Description: A delightful dessert that has been a staple in many homes during the summer months, this Fruited Cheese Pizza is not only visually stunning but also incredibly delicious. Originating from either Gourmet or Bon Appetit approximately 15-20 years ago, it invites creativity with its fruity toppings, allowing for substitutions with a variety of fresh or canned fruits.
Recipe Category:
Dessert
Keywords:
Berries, Tropical Fruits, Fruit, Kid Friendly, Brunch, Oven, < 4 Hours
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 461.2 |
| Total Fat | 23.8 g |
| Saturated Fat | 13.4 g |
| Cholesterol | 138.8 mg |
| Sodium | 333.5 mg |
| Total Carbohydrates | 54.8 g |
| Dietary Fiber | 1.3 g |
| Sugars | 24.4 g |
| Protein | 8.5 g |
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | dry yeast |
| 1 | sugar |
| 1/4 | milk |
| 3 | all-purpose flour |
| 1/4 | sugar |
| 1/2 | salt |
| 1/2 | butter |
| 3 | eggs |
| 2 | cream cheese |
| 1/2 | sugar |
| 2 | all-purpose flour |
| 3 | sour cream |
| 2 | vanilla |
| 1 | salt |
| 1 | ground cardamom |
| 1 | ground mace |
| 1 | sugar |
| 1 | strawberry |
| 1 | red grapes |
| 1 | green grape |
| 1 | banana |
| 1 | papayas |
| 1 | apricot |
Instructions:
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Prepare the Crust: Begin by sprinkling the yeast along with a pinch of sugar into the milk within a small bowl, and stir gently to dissolve. Allow this mixture to stand until it becomes foamy, which should take about 10 minutes.
-
Mix the Dough: While waiting, butter a large bowl. In another large bowl, combine 2 ½ cups of all-purpose flour, ¼ cup of sugar, and salt. Create a well in the center of this mixture.
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Combine Ingredients: Pour the proofed yeast mixture into the well you created, followed by the melted butter and eggs. Blend all the ingredients until the mixture is smooth.
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Knead the Dough: Gradually draw flour from the inner edge of the well into the center until all flour is fully incorporated. Transfer the dough onto a floured work surface (using some of the remaining ½ cup of flour) and knead for approximately 10 minutes until the dough is smooth and elastic.
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Let the Dough Rise: Place the kneaded dough into the prepared bowl, turning it to coat the surface with butter. Cover the bowl and allow the dough to rise in a warm, draft-free area until it has doubled in size, which typically takes about 1 hour and 45 minutes.
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Prepare the Pan: Butter a 16-inch pizza pan. Once the dough has risen, punch it down to release the air, and roll it out to a thickness of ¼ to 1/8 inch. Fit the dough into the pan, pressing it onto the sides, and let it rise again in a warm area until it puffs up slightly, which should take about 20 minutes.
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Preheat the Oven: Position a rack in the lower third of your oven and preheat to 350°F (175°C).
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Make the Filling: In a mixing bowl, beat together the cream cheese, ½ cup of sugar, egg yolks, flour, sour cream, lemon peel, vanilla, salt, ground cardamom, and ground mace until the mixture is smooth and well-combined.
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Assemble and Bake: Spoon the cream cheese filling into the unbaked pizza shell, spreading it evenly across the surface. Sprinkle the top with 2 tablespoons of sugar and place the pizza in the oven. Bake until the crust turns golden brown and the filling is set, which should take about 35 minutes.
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Cool and Decorate: Once baked, allow the pizza to cool completely in the pan. Once cooled, decorate the surface with a variety of fresh fruits, creating an attractive pattern that highlights contrasting colors.
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Finish with Jam: Brush the fruit generously with melted jam to add a shiny glaze. Don’t worry if you don’t use the entire amount; the jam will thicken as it cools and can be used on buttered toast.
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Serving: For the best experience, serve the Fruited Cheese Pizza within 5 hours to enjoy the freshness of the fruit.
This fruity delight will surely impress your guests and become a cherished recipe in your home, inviting endless variations and creativity with toppings!
