Caramel Apple Dessert Pizza
Total Time
1 hour 20 minutes
Prep Time
1 hour
Cook Time
20 minutes
Rating
5 out of 5 stars
(0)
Ingredients
13″ pizza
- Oat Crumble
- 2 tbsp unsalted butter, melted
- 1/4 cup quick oats
- 2 tbsp all purpose flour
- 3 tbsp light brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- Apple Topping
- 3 Granny Smith apples, peeled and thinly sliced
- 1/4 of a lemon, squeezed
- 2 tsp granulated sugar
- 3 tbsp unsalted butter
- 1 1/2 tbsp all purpose flour
- 1 tbsp apple cider
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar, packed
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- Pizza Dough
- 2 - 2 1/4 cups all purpose flour
- 1 envelope Fleischmann’s RapidRise® Yeast
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 2/3 cup warm water
- 3 tbsp canola or vegetable oil
- Caramel Sauce (half the recipe)
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Preparation
Step 1
Mix together all of the ingredients for the oat crumble and place in the fridge uncovered. By the time it’s ready to use, it will be the perfect crumbly consistency.
Step 2
Place the sliced apples in a colander that is nested inside another bowl. Toss the apples in the lemon and 2 tsp of granulated sugar. Let them macerate for 30 minutes while you make the pizza dough.
Step 3
In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt.
Step 4
Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot.
Step 5
At this point the dough will be VERY wet. Mix in another cup of flour and it should come together as a very shaggy dough.
Step 6
Dump the dough out onto a floured surface and knead it for about a minute. Keep dusting the dough and surface with flour to prevent it from sticking. Don’t use more than 1/4 cup of flour during this process.
Step 7
In the end you should be left with a smooth dough. Shape it into a ball and let it rest for 10 minutes.
Step 8
While the dough rests, make the coating for the apples. In a saucepan over medium heat, melt down the butter.
Step 9
While the butter melts, combine the 2 tbsp brown sugar, 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg in a small bowl. Set aside.
Step 10
Also dump out any juices that were released from the apples and place the apples back into the bowl, not the colander.
Step 11
Once the butter is melted, whisk in the flour for about a minute and then quickly whisk in the apple cider. The mixture will turn into an apple sauce consistency.
Step 12
Just as the apple cider is mixed in, whisk in the sugar and spice mixture. Vigorously whisk until you reach a smooth consistency. It should look like a cross between a very thick caramel and apple sauce.
Step 13
Pour the mixture over the apples and use a rubber spatula to coat.
Step 14
Preheat the oven to 425F.
Step 15
After 10 minutes, the dough should have puffed up a very small amount.
Step 16
Cover a pizza pan in parchment paper and lightly dust with flour. For best results, use a pizza pan with holes on the bottom.
Step 17
Place the dough into the center of the parchment and press it down with your fingers. Push the dough out to the edges into a 12-13″ circle. The center should be thinner than the edges. If it’s giving you a hard time, leave it alone for a couple minutes then go back to it.
Step 18
Place the apple slices on top in a starburst pattern (see picture above). You may have some apple slices leftover depending on the size of the apples used.
Step 19
Take the oat crumble out of the fridge and crumble on top. Use as much or as little as you like.
Step 20
Bake for 20-22 minutes or until the crust is golden brown. The tips of some of the apples might darken around the edges which is perfectly fine.
Step 21
While the pizza bakes, make the caramel.
Step 22
Pour it into a glass container and place it in the refrigerator uncovered to thicken.
Step 23
By this point, the pizza should be done. Let it cool for about 10 minutes and then drizzle on the caramel sauce.
Step 24
Slice with a large knife (not a pizza cutter) and enjoy!
Step 25
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Chef's notes
The caramel sauce is the only caramel recipe I ever use. It’s quick, it’s easy, and it never fails. As long as you follow these tips yours will turn out perfect every time.
Start by melting sugar in a saucepan over medium heat. It will take about 10 minutes or so, but you want the sugar to completely melt down and darken.
Make sure your butter is room temperature and cut into small cubes. Otherwise, your caramel will seize up and you’ll have to start all over again.
Make sure the heavy cream is a little warm so that it blends seamlessly into the hot caramel.
Immediately pour the caramel into a glass container and place it in the fridge. It will be very thin at this point, but allowing it to cool will thicken it up just enough to be the perfect drizzle consistency.
