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Apple Pizza (MS)

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Rate this recipe 4.5/5 (6 Votes)

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)

Details

Preparation

Step 1



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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