Name: Fruit pizza
Yield: 6 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 2.00 ml sugar; salt pinch; 5.00 ml Superbake Instant Yeast; 15.00 ml butter; 130.00 ml water lukewarm; 25.00 ml butter melted; 50.00 ml jam apricot, heated; 1.00 apples green, cored and thinly sliced; 1.00 apples red, cored, thinly sliced; 440.00 g pineapple tinned chunks, drained; 50.00 g mozzarella cheese cubed; 25.00 g almonds flaked; dried sage

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Ingredients (14)

BASE

240.00 g	flour — cake
2.00 ml	sugar
	salt — pinch
5.00 ml	Superbake Instant Yeast
15.00 ml	butter
130.00 ml	water — lukewarm

TOPPING

25.00 ml	butter — melted
50.00 ml	jam — apricot, heated
1.00	apples — green, cored and thinly sliced
1.00	apples — red, cored, thinly sliced
440.00 g	pineapple — tinned chunks, drained
50.00 g	mozzarella cheese — cubed
25.00 g	almonds — flaked
	dried sage

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Method:

Preheat the oven to 180 ºC (350 ºF).
Sift the cake flour, sugar, salt and instant yeast together. Rub in the butter.
Blend with just enough lukewarm water to form a stiff dough.
Knead until smooth and elastic, cover with clingwrap and a damp cloth and place in a warm place to prove until double in bulk.
Punch down and shape into a 1 cm thick circle. Place on a baking sheet or in a pizza pan and allow to prove slightly.
Blend the butter and apricot jam and spread half the mixture over the pizza base.
Arrange the apple slices around the edge of the base and the pineapple chunks in the centre.
Sprinkle with the diced mozzarella cheese, almond flakes and sage and brush with the remaining butter mixture.
Bake for about 20 to 30 minutes or until the base is completely baked through.