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Fresh Fruit “Pizza”
Sarah Jampel · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
16g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
85g
Dough weight
120g
Process
Bake temp
400°F / 204°C
Bake time
13-15 min
Oven
home standard
Surface
stone
Ingredients (8)
- water1 large egg1 tbsp · 15g
- sugarcoarse sparkling sugar or turbinado sugar—
- cheese othercream cheese3 oz · 85g
- dairy doughsour cream or plain Greek yogurt2 tbsp · 28g
- sugarconfectioners' sugar0.6666666666666666 cup · 76g
- salttable salt0.125 tsp · 0.8g
- waterorange blossom water0.125 tsp · 0.6g
- sugarhoney—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1/2 batch Fast and Easy Puff Pastry or one 14-ounce to 17.3-ounce package store-bought puff pastry0.5 oz · 14.2g
- over cheeseunsalted butter2 tbsp · 28g
- over cheesezest of 1 lemon
- over cheeseKing Arthur Pure Vanilla Extract or vanilla bean paste0.5 tsp · 2.1g
- over cheeseassorted fresh fruit1 cup · 200g