Recipe: Vanilla-Crust Fruit Pizza (bread machine dough cycle)

VANILLA-CRUST FRUIT PIZZA

FOR THE CRUST:
1/2 cup water (70 to 80 degrees F)
1/4 cup butter or margarine (1/2 stick), cut up
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups bread flour (1 1/2 to 2 cups)
1/4 cup sugar
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
FOR THE TOPPINGS:
1/2 cup chocolate hazelnut spread
3 cups assorted sliced or whole fresh fruits such as strawberries, oranges, kiwis, bananas
Granola
Miniature marshmallows
Toasted coconut (optional)

TO MAKE THE CRUST:
Measure all crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll or press dough to fit greased 12-inch pizza pan. With fork, prick dough evenly; cover and let rise slightly, about 15 to 30 minutes.

Bake in 425 degrees F oven for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack.

TO SERVE:
Spread chocolate hazelnut spread onto crust to within 1/2 inch of edge. Arrange fruit over top; sprinkle with granola, if desired.

Makes 1 (12-inch) pizza
Source: Fleischmann's Yeast