MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Candied Apple Pizza
Categories: Breads, Cheese, Fruits, Nuts
Yield: 16 Servings

MMMMM------------------------PIZZA DOUGH-----------------------------
1 ts Sugar
1 c Warm water (115ºF/46ºC)
1 tb Active dry yeast
2 tb Olive oil; more to grease
- bowl
1 ts Fine sea salt
2 1/2 c All-purpose flour; more for
- dusting

MMMMM---------------------------PIZZA--------------------------------
1 1/2 c Mascarpone
1 1/2 tb Powdered sugar
1/4 ts Vanilla bean paste or pure
- vanilla extract
4 md Green apples
2 tb Lemon juice

MMMMM----------------------STREUSEL TOPPING---------------------------
3 tb All-purpose flour
1/3 c Packed brown sugar
1 1/2 ts Ground cinnamon
3 tb Unsalted butter
3/4 c Chopped pecans
Purchased caramel sauce
pn Flaked sea salt
Powdered sugar; for
- finishing

MAKE THE DOUGH: In the bowl of a stand mixer, dissolve
the sugar in the 1 cup warm water. Sprinkle yeast on top.
Let stand for 10 minutes or until foamy. Add the olive
oil and salt to yeast mixture, then use the dough hook to
mix in the all-purpose flour. Mix until the dough comes
together. Add more flour as needed and allow the machine
to knead the dough until smooth.

Add the olive oil and salt to yeast mixture, then use the
dough hook to mix in the all-purpose flour. Mix until the
dough comes together. Add more flour as needed and allow
the machine to knead the dough until smooth.

Turn the dough onto a floured surface and knead about 2
minutes more (dough will no longer be sticky). Place
dough in an oiled bowl and turn to coat the surface.
Cover the bowl with plastic wrap; let stand in a warm
place about 1 hour, until doubled in size.

Turn out dough onto a floured surface. Divide in half.
Form into smooth, tight balls. Cover loosely with a
floured kitchen towel and set in a warm place to rise
again for 30 to 45 minutes.

When ready to use, press dough with fingers to flatten as
much as possible. Drape dough over hands, stretching to
desired size and thickness. Place dough on a floured
pizza peel. Top and bake as directed in recipes.

Set oven with pizza stone to 500ºF/260ºC

For crusts, evenly divide dough in two pieces. Thinly
stretch each piece and dust with flour. Bake crusts 6 to
8 minutes or until firm with no browning. Let crusts
stand to cool.

In a small bowl mix mascarpone with powdered sugar and
vanilla paste. Divide between two crusts; smearing evenly
to edges.

Core and finely slice apples. Place slices in large bowl.
Sprinkle slices with lemon juice; toss to coat.

FOR STREUSEL TOPPING: In a medium bowl combine the flour,
brown sugar, cinnamon and salt. Cut in butter until
crumbly. Stir in pecans. Evenly spread apples then
topping on cheese layer. Bake each pizza for 10 to 12
minutes.

Combine caramel sauce with a pinch of sea salt. Remove
pizzas from oven. Drizzle with caramel sauce. Generously
sprinkle with powdered sugar.

Makes 2 pizzas (about 16 servings).

Better Homes & Gardens | September 2017

MM Format by Dave Drum - 21 September 2017

Uncle Dirty Dave's Archives

MMMMM

... Fry the garlic until your kitchen smells glorious.

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