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1
For crust: Sprinkle yeast and pinch of sugar into milk in small bowl; stir to dissolve.
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2
Let stand until foamy and proofed, about 10 minutes.
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3
Butter large bowl.
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4
Combine 2 1/2 cups flour, 1/4 cup sugar and salt in another large bowl.
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5
Make well in center.
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6
Add yeast mixture, butter and eggs to well and blend until smooth.
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7
Gradually draw flour from inner edge of well into center until all flour is incorporated.
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8
Turn out onto work surface, which you have floured with some of the remaining 1/2 cup flour.
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9
Knead in whatever flour is left, then continue kneading until dough is smooth and elastic, about 10 minutes.
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10
Add dough to prepared bowl, turning to coat surface of dough with butter.
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11
Let rise in warm, draft-free area until doubled in volume, about 1 3/4 hours.
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12
Butter a 16 inch pizza pan.
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13
Punch dough down.
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14
Roll out to circle 1/4 to 1/8 inch thick.
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15
Fit into pan, pressing onto sides.
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16
Let dough rise in warm area until puffy, about 20 minutes.
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17
Position rack in lower third of oven and preheat to 350F.
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18
For topping: Beat cheese, 1/2 cup sugar, yolks, flour, sour cream, peel, vanilla, salt and spices until smooth.
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19
Spoon into unbaked shell, spreading evenly.
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20
Sprinkle with 2 tblsps of sugar.
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21
Bake until crust is browned and filling is set, about 35 minutes.
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22
Cool completely in pan.
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23
Decorate with fruit.
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24
Use your imagination to make an attractive pattern of contrasting colours.
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25
Brush generously with melted jam (you may not need whole amount - not to worry, jam will rethicken as it cools and is great on buttered toast!).
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26
Serve within 5 hours.
