This vegan fruit “pizza pie” is a healthier take on traditional fruit pies. I add very little sugar, but I’m aware that some people prefer a sweeter pie. If you live below the Mason Dixon line do feel free to add a cup of sugar to the fruit mix, otherwise you might view this as a savory dish.
The recipe works well with peaches and raspberries, and I’ve had success with cooking apples and blackberries, but that does need a half cup of cinnamon sugar to add sweetness and spice. It also requires a slightly lower temperature for 10 minutes more just to soften up the apple. My gooseberries are starting to come through and a neighbor has offered me some of her blackcurrant glut, so I’ll be experimenting with different fruits as the summer wears on.
I’m not a fan of pastry, I don’t much care for eating it and I’m terrible at making it. Store bought ready made pastries contain all sorts of inexplicable ingredients, so I steer clear of those too, but I have a pie lover at home and a garden full of fruit that needs eating. The idea of creating a fruit pizza pie struck me as I was converting a tomato tart recipe to work with pizza dough to reduce the fat and increase the ease of baking. After a tweak or two, this was the result.
You can use store bought pizza dough, I make my own using a bread machine, using the recipe from homemade vegetarian pizza, do stop before you get to the pesto and tomatoes!
- 1 quantity pizza dough (I’ll give you a recipe if you don’t have any)
- 4 ripe peaches
- 2 cups fresh whole raspberries
- 1 cup marzipan – half sliced
- half chopped
- 1/2 cup wholewheat flour
- 1/2 cup quick oats
- 1/3 cup brown sugar
- 3 tbsp vegan margarine
- Preheat the oven to 425F/220C/Gas 7
- Put the chopped marzipan (not the sliced half), oats, flour, sugar and margarine in a blender and zap until it makes rough crumbs, set aside
- On a greased cookie sheet spread out the dough in a large circle, about 10″ wide
- In the middle scatter the sliced marzipan in the center 7″
- Pile on the fruit, again leaving a one and a half inch circle around the edge
- Scoop up the sides and pull them towards the center a little bit, so that they’re about an inch high with a half inch hangover into the center
- You will need to pinch the dough together in parts so that it stays on top of the fruit
- Scatter on the marzipan crumbs, you don’t want it to completely top the fruit “pizza pie”, it’s OK to go on in clumps
- Bake for 20-25 minutes until the crumble is brown, the dough is cooked and the fruit is squidgy
- Serve warm rather than super hot. Non vegans might like to try it with homemade frozen yogurt.
A digital scale allows you to cook with far more precision than standard cup measurements. When baking that makes a huge difference, and when making breads and doughs it is essential for perfect results every time.This sturdy little scale gives measurements in grams and ounces, and allows you to “tare” back to zero so you can measure everything into the same mixing bowl, saving on dishes.There are far more expensive models on the market but this one comes in at under $10 and does a great job.