I’m not naming any names, but someone in my house in on a juice cleanse. And that someone’s favorite dessert is apple pie. Their favorite food is pizza. So, because I’m cruel, I made apple pie pizza. It’s just that the house is starting to smell like raw kale. I can’t deal anymore. This apple pie pizza is the temptress I need it to be. The juice cleanse must end.
To be fair, the juice cleanse is in preparation of our trip to Austin this weekend. We plan on inhaling our weight in barbecue, food truck tacos, and all the other things Austin has to offer. I haven’t been to Austin in 4 years or so, and the place seems to have blown up. I feel like it’s the coolest place in Texas right now. I’m a little jealous of that title since I’m from Dallas, but I will give the Lone Star state capital it’s due. Austin is bad ass.
For this mini dessert pizza, I had to create a pizza dough recipe to serve two. I had so much fun with this! I wanted the dough recipe to be easy and quick. I make the entire recipe in a 2-cup measuring cup. After I mix the dough, I grab it in one hand, grease the cup, and plop the dough back in. The quick one-hour rise time makes this do-able on a weeknight for me: start the dough, go to the gym, come home and undo the benefits of the gym. Easy, peasy.
I foresee us using this dough for savory applications, too. Stay tuned for that…. In the meantime, is there a specific type of pizza you’d like to see on here? I’m always open to suggestions and requests.
But for the time being, I made this for your face. The lower third of it. You know.
I thought you might like it. The crust is covered in sauteed apples and brown sugar, which turns into a sticky, delicious caramel (you’re welcome). I topped the apples with a sugar crumble. And since it wasn’t sweet enough, I drizzled it all with a powdered sugar glaze. I will report back if it was enough to undo a juice cleanse commitment.
Apple Pie Pizza
Yield: 1 mini 6" pizza
Prep Time1 hour30 minutes
Cook Time15 minutes
Total Time1 hour45 minutes
For the dough:
5 tablespoons warm water (105-110 degrees)
1/2 teaspoon sugar
1/2 teaspoon active dry yeast
3/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon olive oil, plus extra for cup
For the rest:
2 small Granny Smith apples
1/4 cup + 2 tablespoons brown sugar, divided use
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, divided use
2 tablespoons all-purpose flour
1/3 cup powdered sugar
1-2 teaspoons milk (or water)
First, make the dough: In a 2-cup measuring cup, combine the warm water, sugar and yeast. Stir to dissolve. Let sit for 5 minutes, or until foamy. If the yeast does not foam, it's dead--start over.
Next, add the flour and stir. Then, add the salt and olive oil. Stir with a fork until a shaggy dough forms. Remove the dough and knead it a few times on a floured surface. As soon as you start kneading, the dough will come together and lose all the stickiness. Knead for about 1 minute. The dough should be easy to work with, pliable, and not sticky. Grease the measuring cup with the extra oil, and plop the dough back in it. Turn the dough over once to coat it in oil, then let it rise in a warm place until doubled in bulk, about 1 hour. (see photo for reference).
Meanwhile, peal and dice the apple. Add the apple, 1/4 cup of the brown sugar, cinnamon, and 1 tablespoon of the butter to a skillet over medium-high heat. Saute until the apples soften and have a slightly sticky sauce clinging to them. (you will see caramel threads as you stir).
Next, in a small bowl, combine the remaining 2 tablespoons of butter, flour, and remaining 2 tablespoons of brown sugar. Pinch it together using your fingers to make a crumble.
Preheat the oven to 400, and place a pizza stone in the oven (if you have one). Alternatively, you could use a baking sheet coated lightly with cornmeal.
Flour your hands, and remove the dough from the measuring cup. Lightly flour the counter and knead the dough for 1 minute. Then, pat the dough out into a circle. Pick up the dough (just like you see them do in pizzerias) and let it drape over your two fists. Slowly start stretching the dough out in a circular motion around the edges to a diameter of 6". Am I explaining this well? maybe I should have made a video. Sorry.
Once the oven is preheated, place the dough on the pizza stone (or cookie sheet) and bake for 5 minutes. Carefully open the oven door, add the apples and crumble on top of the dough, leaving a border for the crust. Press down any parts of the dough that have bubbled up.
Continue baking until the crust is golden brown, about 5-10 minutes longer, depending on your pizza stone or baking sheet.
Remove from oven and let cool slightly.
Mix together the powdered sugar and milk (or water), and drizzle over dough. Serve hot!
Did you make this recipe?
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Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.