Fruit Pizza

Ingredients

• 500 g flour (Wiener Griessler)
• 20 g yeast
• 50 g sugar
• 100 ml milk (lukewarm)
• 80 g Butter
• 0.25 tsp Salt
• 1 egg
• 2 tsp vanilla sugar
• 0.25 lemon (unprocessed)
• 1 yolk
• 4 tsp vanilla sugar
• 2 tbsp sugar
• 0.25 lemon (unprocessed)
• 250 g Quark (40% fat)
• 1 tsp rum
• 2 tbsp milk
• 1 kg fresh ripe fruit (mixed)
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl, form a well in the center. In the well crumble the yeast, add 2 tsp sugar and stir with some milk and flour to make a small dough; dust with flour and cover to rise for 15 minutes in a warm place.

2. 2.

   Place the softened butter, salt, egg, vanilla sugar and grated lemon zest on the rim of the bowl and knead everything into a dough (hand mixer). Add enough milk so the dough is soft but not sticky.

3. 3.

   Cover the dough and let it rise for 30-45 minutes until doubled in size.

4. 4.

   Preheat the oven to 200°C fan. Line two baking trays with parchment paper.

5. 5.

   Knead the dough again, divide into eight pieces, shape small flat discs and place on the trays.

6. 6.

   Whisk the yolk with vanilla sugar and sugar until creamy. Mix grated lemon zest with quark and rum. Add enough milk so the quark is creamy. Spread this mixture over the discs leaving a 1 cm border. Bake for 20-25 minutes until golden yellow.

7. 7.

   Meanwhile prepare the fruit: peel, halve or slice as desired. Top the finished pizzas with raw fruit to taste, dust with powdered sugar and serve lukewarm.