Apple Pizza (MS)

Photo by Leslie D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Try a sweet twist on traditional pizza with this delicious dessert recipe from baker John Barricelli, adapted from his "SoNo Baking Company Cookbook."

  • The Martha Stewart Show, March 2012

  • Yield

  • Serves 15

  • Pate Brisee

  • 1/2

    cup Applesauce

  • 6

    Granny Smith apples, peeled, cored, halved, and cut into 1/8-inch-thick slices

  • 5

    tablespoons unsalted butter, melted

  • 5

    tablespoons confectioners' sugar, for dusting

  • 1/2

    cup apricot jam

  • Vanilla ice cream, for serving (optional)

Directions

On a lightly floured work surface, roll out pate brisee to a 16-by-11-inch rectangle, trimming if necessary, and transfer to a large baking sheet. Prick dough all over with a fork. Transfer to refrigerator; chill for 30 minutes. Preheat oven to 425 degrees with a rack set in the middle. Pour applesauce onto center of dough; using an offset spatula, spread evenly over dough leaving a 1/2-inch border all around. Arrange apples on top of applesauce in three tight rows down the length of the dough, using 2 apples per row. Brush with melted butter and dust heavily with confectioners' sugar. Bake, rotating the baking sheet two-thirds of the way through the baking time, until golden brown, about 50 minutes. Transfer to a wire rack. Meanwhile, heat jam in a small saucepan over low heat until warm; strain through a fine mesh strainer. Brush jam over warm pizza. Using a pizza wheel, cut into squares and serve.

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