Sunday, January 22, 2012

Apple Crumble Dessert Pizza

All I have to say is OH.MY.GOSH.DELISH!  It took some serious will power to not eat half the pizza.  Looking down at my growing belly helped me stop grabbing for more :)  It is a bit involved, but so worth it!

Preheat oven to 425.

Pizza Crust (makes 2 large cookie sheet thin crust dough's)

1 2/3 c. warm water (80 degrees)
2 T. sugar
2 T. oil
2 t. salt
4 1/2 c. all purpose flour (I used all purposed whole wheat)
2 t. yeast

Put all ingredients in order listed in bread machine and select "pizza course".  Or you can put all ingredients in order listed into a stand mixer with a kneading attachment.  Knead for 5 to 6 minutes and then let it rise until doubled.

Once doubled, cut in half.  Roll each half out into a thin crust, spread a light layer of oil over the crust and on the cookie sheet.  Set aside.

**I used one crust for the dessert pizza and one for a normal cheese pizza.  

Apple Base

2 large apples, peeled and cut into small pieces
1/3 c. water
1 T. butter
2 t. cinnamon
pinch of all spice and nutmeg
2 t. corn starch
4 T. cold water

Put all ingredients into a sauce pan and bring to a boil, boil for 5 minutes.  Reduce heat to low and cover for another 5-10 minutes or until apples are soft.  Remove from heat and add cold water/corn starch mixture until thick.  Set aside.

Cinnamon Crumble 

1/2 c. flour
1/2 c. brown sugar
1/2 c. quick cooking oats
1/2 c. butter, cold
1 t. cinnamon

Mix ingredients into a bowl and cut in the butter until it resembles a course mixture.


2 c. powdered sugar
3 T. cold milk
1 T. melted butter
1 t. vanilla

Mix all ingredients and put into a plastic baggie and place in refrigerator.

Pre-bake the plain pizza crust in oven for 3 minutes.  Remove from oven and spread apple mixture evenly over pizza.  Then sprinkle the cinnamon crumble over the apples.  Bake in the oven for 15 minutes or until crust is browned and apple mixture is bubbling.  Let cool slightly then cut a hole in the icing bag and drizzle over pizza.  Serve warm.

Recipe by: Tracy Lytle

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