Take the crust out of the freezer and spread almond or peanut butter in
the center of the crust.
Use an offset spatula to press down
the center of the crust if it puffed up.
If the edges are browning faster than
the center of the crust, cover the edges with aluminum foil, lower the temperature for 350 and keep baking the crust for 3 - 5 minutes until the center looks baked and has a rich toasty nuts color.
Using the rest of the sweet potato slices, make an overlapping circle in
the center of the crust (the pattern will look like a bull's - eye).
Spoon the pesto into
the center of the crust, then spread to within 1 1/2 inches of the crust edge.
Put 2 tablespoons of white filling in
the center of your crust.
Sprinkle hazelnut meal into
the center of crust.
Spoon the fruits into
the center of the crust, leaving 2 - 3 inch borders.
Mix 1 tablespoon of sugar and flour together and sprinkle it onto
the center of the crust.