Apple Crisp Pizza

pastry for single-crust pie (9 inches) ** See recipe below
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
3-4 medium apples (Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces

1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened

1/2 cup caramel topping

1. Preheat oven to 350 degrees F.
2. Roll pastry dough to fit a 12 inch round pizza pan; fold under edges to give the pizza a bit of a raised crust.
3. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss.
4. Arrange the apples in a single layer over the pie crust to completely cover it.
5. For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well; texture should resemble wet sand. Sprinkle topping evenly over the apples.
6. Bake at 350 degrees F for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping (I didn’t add the caramel topping.) Cut into pizza slices and serve warm. Makes 12 servings

found on:

** this is my go-to pie dough recipe
2 1/2 cups flour
1 cup (2 sticks) frozen unsalted butter cut into small slices **I let the sticks
sit out of the freezer for 10 minutes then used a sharp knife to cut it
into little slices**
1 tsp salt
1 tsp granulated sugar
6 to 8 tablespoons cold water

1. Combine flour, salt, and sugar in a stand mixer using a paddle attachment.Add butter and continue to mix. Add 6-8 tablespoons of water. (If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water. Note that too much water will make the crust tough.)
2. Switch attachment to knead hook and knead dough for 5 minutes. If not using a stand mixer, place dough on floured surface and knead by hand for 10 minutes.
3. Wrap dough in plastic wrap, and refrigerate for at least 1 hour.


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