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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Candied Apple Pizza

Makes: 16 servings Yield: 2 pizzas (8 slices per pizza)
Prep 30 mins Bake 500°F 16 mins
Candied Apple Pizza
Ingredients
  • Pizza:
  • 1  recipe  Pizza Dough or 1 pound ball purchased pizza dough
  • 1 1/2  cups  mascarpone
  • 1 1/2  tablespoons  powdered sugar
  • 1/4  teaspoon  vanilla bean paste or pure vanilla extract
  • 4  medium  green apples
  • 2  tablespoons  lemon juice
  • Streusel Topping:
  • 3  tablespoons  all-purpose flour
  • 1/3  cup  packed brown sugar
  • 1 1/2  teaspoons  ground cinnamon
  • 3  tablespoons  unsalted butter
  • 3/4  cup  chopped pecans (optional)
  •  Purchased caramel sauce
  •  Pinch flaked sea salt
  •  Powdered sugar, for finishing
Directions

1. Preheat oven with pizza stone to 500 degrees F (or tap "Cook's Tip" with Pizza Dough recipe.

2. 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.

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

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

5. 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.

6. 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).

Pizza Dough
Makes: 8 servings
Yield: 2, 12-ounce portions
Prep 20 mins Rise 10 mins Stand 1 hr 30 mins
Ingredients
  • 1  teaspoon  sugar
  • 1  cup  warm water (113 degrees F)
  • 1  tablespoon  active dry yeast (or 2 packets)
  • 2  tablespoons  olive oil, plus more to grease bowl
  • 1  teaspoon  fine sea salt
  • 2 1/2  cups  all-purpose flour, plus more for dusting
Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Nutrition Facts (Candied Apple Pizza)
  • Servings Per Recipe 16,
  • cal. (kcal) 296,
  • Fat, total (g) 14,
  • chol. (mg) 33,
  • sat. fat (g) 7,
  • carb. (g) 40,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 20,
  • pro. (g) 7,
  • vit. A (IU) 97,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 263,
  • Potassium (mg) 101,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pizza Dough)
  • Servings Per Recipe 8,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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