Recipe: Summer Fruit Pizza with Brown Sugar Crust and Mascarpone Topping

SUMMER FRUIT PIZZA WITH BROWN SUGAR CRUST
"Use this delicious brown sugar pizza crust as the base for tasty dessert pizzas."



FOR THE BROWN SUGAR CRUST:
1 3/4 to 2 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's Pizza Crust Yeast OR RapidRise Yeast
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
2/3 cup very warm milk (120 to 130 degrees F)*
1 1/2 tablespoons butter OR margarine, melted

FOR THE TOPPING:
1 (8 ounce) container mascarpone cheese OR cream cheese, softened
1 cup powdered sugar
1 tablespoon Spice Islands 100% Pure Bourbon Vanilla Extract
1 to 2 tablespoons kirsch (cherry flavored liqueur) OR milk
Assorted fresh berries
1/4 cup raspberry jam OR jelly, optional

Preheat oven to 425 degrees F.

TO PREPARE THE CRUST:
Combine 1 cup flour, undissolved yeast, brown sugar, salt and cinnamon in a large bowl. Add very warm milk and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.

Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with a fork.

Bake on lowest oven rack 10 to 12 minutes or until crust is lightly browned. Slide crust out of pan onto wire rack and cool completely.

TO TOP THE PIZZA:
Mix mascarpone, powdered sugar, vanilla extract and kirsch at medium speed for 2 to 3 minutes until light and fluffy. Spread mixture over pizza crust. Top with desired berries.

If desired, heat raspberry jam in a small bowl in the microwave for 30 seconds or just until melted. Drizzle or brush jam over berries.

Chill pizza until ready to serve.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes: 1 (12-inch) pizza
Source: Fleishmann's Yeast, ACH Food Companies, Inc.