There will be days when you’re looking for the easiest fix for your meal, and I couldn’t think of another easy-to-make meal than your fruit pizza. The best part is that you may already have the right ingredients you can use to make a delicious meal in no time.
You can go ahead during those fruity seasons and make the luscious, flavorful, juicy mellow crispy crust and delicious meal. The best part then is that you will find this recipe I have here to be the easiest to follow and make just the best pizza to suit your taste buds.
You can use it as a main meal or even a snack to fix your hunger fast. The recipe we, therefore, make here is going to serve just one person, remember.
But why would anyone want to make the fruit pizza?
I know you are used to the meat pizza and the veggie pizza but not so much the fruit one. I want you to know that pizza is the most versatile meal. Notice that you have the freedom to try any toppings you need. Fruits are some of the most common toppings you can have and also use.
You will like this meal just because it delivers the perfect colors making it even more delicious and versatile to use. It’s the ideal choice for those days when you will have an event like some significant festival.
The meal you then have here features the use of all the best textures. It’s the perfect choice when you’re one of those who enjoys the different meal textures you know.
It will most surprise you that the meal offers you the fun decorations too. The fun thing you will be amazed about is that you can be playful with the decorations, and as such, you will have most people wanting to try it every time and again.
There’s no particular fruit that you’re supposed to set in the pizza crust. It’s all a versatile option so that you can use all the different fruits of your choice. When you, therefore, want, you can add the fruit you like if the ones we are offering to you here aren’t the type you want to use.
If you have young kids, this is one of the most accessible options and recipes you can make and enjoy with them. Of course, under your guidance, maybe you will show them the perfect methods to use in the cooking process.
You will like the fact that you can slice it easily and serve it with ease to your family and friends.
For the dough
- 100 grams of high-gluten flour. Most people will prefer to use the all-purpose flour for the same
- 60 ml of water
- 1g salt
- 5 grams of sugar·
- 5 grams of olive oil
- Double the ingredients if you want a giant pizza
Ingredients for toppings
- Canned fruit diced (You can either use canned fruit in syrup or water)
- Mozzarella cheese (Pre shredded. You can also use fresh, whole mozzarella and cut it into slices)
- Any flavor of fruit preserves or jams (Apple Butter works great too!!)
- Dough makingMix all of the dry ingredients first: the flour, sugar, and salt. Have another bowl where you can easily mix the liquid ingredients. So then you will mix the olive oil and the water. Give the liquids a whisk and gently pour in the liquid mixture in the flour.The dough should be slightly sticky but then not too soft. If need be, add small amounts of water to attain the right consistency.Once all of the ingredients of the dough are mixed, you can go on kneading. You aim to attain the perfectly smooth dough. When you have the dough being nicely smooth, you can cover it and rest for 10 minutes.
- Making the toppingsI'm one of those who prefer to use very fresh fruits. I wouldn't say I like to use the frozen fruits because you don't know how you'll maintain the perfect moisture. It's always your aim to make sure you don't use the very soggy pizza, so anything you can do to keep off the excess water. If you like, though, you can use the canned fruits. I wouldn't say I like to use the canned one, but if you can find ways to release the excess fluid, then you are good to go. If you are going to use your canned fruits, you should open your canned fruits. Go on and drain the liquids entirely because you don't want a soggy pizza. Meanwhile, preheat your oven at this point to 200-220°C (400-425°F)Now using a chef's knife, you should chop your fruits roughly to attain the perfect sizes. Make sure you then cut them into smaller pieces. Set it aside.
- The pizza preparationCheck that the dough is ready for you to work on it. Give it as much time to proof and be ready to use. When you are finally ready to work it, you will need to punch it down and roll it out on a floured surface. Once you get the desired size and shape of your pizza, place it on a greased baking pan.Do you know how to spread the dough? Make sure you have it being nicely thin and then ready to set the topping too.
- Now you can spread a layer of your chosen fruit preserve or jam on the crust. The best way to go about it is to spread the jam about 1/8th-1/4 inches over the crust. Remember not to spread it close to the edge of the pizza dough.
- Time to bake itYou have the oven already preheated, so you should set the crust with the jam spread in the middle part of the oven. You want it then to first off cook for a little bit before you can add anything else. Allow the pizza to bake for 10-15 minutes at (400-425°F). Adjust temperature according to your oven. Bake the dough until it's lightly golden in color. Worry not; you are not done yet. You will need to get it back into the oven in a few minutes. When the dough gets to change to a golden brown color, you should get it out to add other toppings. Remember this is the time to add the fruits as you don't want to overcook the fruit pieces.
- Add more toppingsHere, you should add the other toppings like the mozzarella and fruit pieces. If you'd like, you can add a few more dollops of fruit preserve or jam on top.Don't shy out with the cheese; you can add as much as you need at the top. Remember, you want it to become nicely stretchy. Remember, the fruits you use depends on the type you have. Some people prefer berries, and others will use pineapples and mangoes as we did.
- Put it back in the oven and bake at 200°C (400°F) for 5-10 minutes, or until the cheese is melted.Your pizza is now ready for you to use it.
What to serve with pizza? Check out the article.
For the dough making
It is generally best to put water, milk, eggs, and other liquid materials in the mixing bowl first, then put the yeast. Remember, your yeast will dissolve best in liquid, but you don’t have to create the sweet environment for it to activate. We prefer to use instant yeast instead. Always remember to dissolve it in the water.
After the yeast is then ready, you can add the dry ingredients such as flour, sugar, milk powder, salt, and more. At this time, you want to make sure salt doesn’t come into contact with the yeast alone. It’s always a requirement to avoid dehydration and loss of activity.
Yeast can be placed first or later, especially when you’re using instant yeast. This will not affect fermentation. The primary yeast should not be in direct contact with salt and sugar.
The flour you use is different based on where you are. Since the water absorption of the flour following the different recipes is different, you should follow your guide. Nevertheless, when using the new formula, add most of the water first.
Next, add small amounts of water to make a consistency adjustment. To avoid the dough being too sticky due to excessive liquid.
You want the dough to be a little sticky.
When the dough is just mixed, it is sticky. Don’t add extra flour at this time. The dough will not be too wet and sticky after the gluten structure forms. Do you know how to make this happen? We say take your time when kneading your dough if you want to attain a smooth structure.
Some butter will make the difference.
Once you finish the kneading or are about to finish kneading, you can add on the butter. This will help the dough to soften just a little bit, making it manageable.
But since the butter, then you’ll always have it in a frozen state.
Therefore, if you want, you can melt the butter or, better yet, pinch it to soften and make it manageable. When pinching, it will take your body temperature.
Generally, the dough’s primary fermentation temperature is 80° F, and the humidity is at 75%. The secondary fermentation temperature is about 38°F, and the humidity is 85%. Since we live in a cold-weather area, I like to leave my dough in the oven, thus giving it some level of warmth.
You also don’t have to remove it from the bread machine for the first fermentation. You should allow it about 60-80 minutes for full rising. The specific time depends on the state of the dough.
When it comes to the second fermentation, expect to do it in the oven. This is why you need ovens with the fermentation function. So then remember, if the fermentation temperature of your oven is higher than 40°C (104°F), it won’t work. It would help if you didn’t turn on the fermentation function of the oven.
You can put a pot of hot water in the oven, and this then will give your dough the right temperature to ferment. Next, then put the baking tray in the oven. Set it on the upper tray, and then use the hot water’s temperature and humidity to ferment the dough.
Finally, take out the hot water when you then reach about 30 minutes’ mark, and this is to test the temperature. If the water is cold, change and take another hot water pot into the oven. It’s easy to make the water hot using the home heater at about 114°F.
If you are making Bao, it is recommended to ferment at room temperature for both fermentations. The fermentation temperature should not exceed 82°F.
To make a very soft dough.
Here we are talking about the dough or pizza you will like to use at a later date.
If you want to keep the dough in the softest state just after baking, freeze it immediately after it is out of the oven. When you now want to eat it, you will need to do the following. Before eating, take it out to thaw, and then bake it for 1-2 minutes.
This is to say that it will maintain the same texture tomorrow when you are ready to eat it. It will remain soft when eaten the next day.
So the thing is that if you can’t eat the dough immediately, store it in the freezer. Here avoid using the refrigerator for the same. The refrigerator will absorb the moisture in the bread and accelerate the aging of the bread.
Kneading and fermentation are vital.
Remember the two most important points when making bread: kneading and fermentation. After kneading the dough, be sure to check whether there is any film. The second fermentation must be in place. The specific fermentation method has been explained in the images above.
Remember this operation point.
If you have been making this dough or pizza for a long time, you will know that you should never roll it very thin. Therefore, when you don’t roll it very thin, you will make sure the content doesn’t fall off, but it will remain neatly baked as well.
How do you store the fruit pizzas?
When you finish off making the fruit pizza, then you should store it in the refrigerator. This is a great option when you finally have the frosting added and the fruits if you are making the one with the frosting and the fruits.
If you are going to make the cheese one, though, you should make it when you’re just about to eat it. And when you have then had enough, remember to set it into the freezer for the next day or the day after use.
Which kinds of fruits can I use on this pizza?
There will be no choice as to which kind of fruit you can use since you can use almost any kind of fruit you would like to.
I like to use kiwi, berries, mangos, pineapples, avocadoes, bananas, oranges, peaches. I mean, any fruit will go. This is why you need to then play with the colors to attain the attractive-looking pizza. What you shouldn’t use is the kind of fruit you are sure is going to brown quickly. You want the ones that can maintain their colors for longer.
But is it okay to make it a day before?
Of course, you can make the fruit pizza a day before, but then you’ll need to add on the fruit just when you’re ready to eat. You can prepare everything you need for the fruit pizza and then wait to add the fruit to the pizza later and then bake it just a little before serving.
If you add everything, then remember the fruit is just a fruit. It will start to break down and release the juices, and when this happens, your pizza becomes soggy. This is why you want to wait until it’s almost ready to eat to then set the fruits on.
When using canned fruits, which ones are the best?
If you yearn for fruit pizza and can’t seem to get all the fruits you need to make such a pizza, you want to make them out of canned fruits. The only thing you then must do is to make sure you keep off is the water content. If you allow in a lot of water, then you will make a soggy pizza.
Before you, therefore, set the pizza, you should drain the fruits completely to get rid of the juices. Sometimes I’m reluctant to use canned fruit because when you drain, you then release all the significant nutrients.
However, you can use the following canned fruits, pineapples, diced mangoes, mandarin oranges, peach, and cherries.
Must I use the fruit glaze?
This is only ideal when you want to use it and not all the time. It gives it the perfect shine and the color brightness, but it’s upon you to decide where you can use them or not.