One similarity between a fruit pizza and a regular pizza is the hard work you put in making the dough. You need to mind every single detail, but don’t worry: I’ve got you covered.
Are all pastries made from the same dough?
Lots of people assume that all kinds of dough are just… flour and eggs and whatnot. As it happens, the “whatnot” part defines the main purpose of the dough.
Pizza dough: Ironically, this is not what I used in this recipe. Pizza dough contains yeast, which gives pizza that distinctive sour taste and airy texture. The sourness might go well with savory pizzas, but not sweet ones.
Pastry dough: It contains butter, which is the secret to its flakiness as butter melts in the oven, separating layers of flour, forming flakes. There are 5 main kinds of pastry dough, and what we’ll be making is a shortcrust pastry, as described in detail below.
Pasta dough: The most basic dough every chef needs to remember. It’s basically a mixture of flour, eggs, water and a pinch of salt. Without yeast it doesn’t need to rise and, therefore, doesn’t have any air in its final form, pasta.
Cake dough: Cake fans are no stranger to making a cake dough. With baking powder added into a mixture of flour, eggs, milk and sugar, cakes have more air bubbles evenly distributed in its texture.
Brioche dough: Remember how to make pizza dough? Add eggs and milk to form a dough that turns into delicious cake-bread buns.
Dumpling dough: Similar to pasta dough, but we’re not adding in any eggs. The secret to its springy, chewy texture lies in the hot water. It partly cooks the flour and makes the dough super springy and chewy when cooked.
How long can you keep the crust dough?
All kinds of dough can be kept for up to 48 hours in the fridge. More than that and the texture won’t be the same.
There’s also a technique called “par-baking”, which involves baking the dough half-way through to kill the yeast, stabilizing its structure and freezing to preserve. The reason not to cook it all the way is to avoid forming the outer crust too soon. That desirable flaky crust will be formed in the oven later on, with just extra 5-10 minutes of baking.
Does store-bought pizza dough work?
If you ask me, I always say gourmet dough is better than store-bought dough. I also get how busy your life can be, so if you’re making regular meat pizza, it’s okay to grab some at the supermarket.
However, we’re not making meat pizzas. As said above, sweet pizza dough doesn’t contain yeast, so no, store-bought pizza dough doesn’t work.
What fruits to put on a fruit Pizza?
For color, it’s best to choose those with bright colors: strawberry, kiwi, peach, mango… you name it. Don’t cut them into chunks but into slices instead, to show off that shiny, vibrant color.
For the taste, the one I made was too sweet so I tried putting on several slices of citrus and things went perfect. Sour fruits in general pair well with the sweet, creamy frosting. The bottom line is that it’s best to have a combination of both sweet and sour fruits lying around. You could make alterations if necessary to make the best out of your pizza.
How To Make Fruit Pizza
Yield 16 servings
Unlike regular pizzas, we don’t put all of the toppings onto the dough and put everything in the oven. The process goes: bake the crust, spread the cream and sprinkle the fruits. Could it be any easier?
FOR THE CRUST
1 1/2 cups sugar2 1/2 cups flour1/2 teaspoon baking powder1/2 teaspoon salt14 tablespoons (1 3/4 sticks) unsalted butter, softened2 teaspoons vanilla extract2 large eggs
FOR THE TOPPING12 ounces cream cheese, softened7 1/2 tablespoons unsalted butter, softened1 teaspoon vanilla1 3/4 cup powdered sugarassorted fresh fruit cut into slices
How to Make
- In a large bowl, beat the butter and 1 1/2 cups of sugar together for 3-5 minutes until fluffy. Add vanilla and eggs and continue mixing until everything is combined.
- Add the dry ingredients (flour, baking powder, salt) and mix for about 30 seconds. Refrigerate the dough.
- Preheat the oven to 350°F. Roll chilled dough into one big cookie and place on a baking tray. Sprinkle with 2-3 tablespoons of sugar.
- Bake for 17-20 minutes. Let cool; chill in fridge.
- Mix the frosting ingredients together (except the fruits) and spread it on the chilled crust. Chill again to set and thicken the frosting.
- Top with fresh fruits. Cut into slices and serve!
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 14 g
Saturated Fat 5.9 g
Cholesterol 24 mg
Sodium 194 mg
Total Carbohydrates 44 g
Dietary Fiber 1.4 g
Sugars 30 g
Protein 3.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.