Apple-Cobbler Pizza
Prep Time:
20 mins
Total Time:
1 hr 2 mins
Servings:
1 (15-inch) pizza
Ingredients
-
1 recipe Traditional Pizza Crust, unbaked (Recipe precedes.)
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1/2 cup all-purpose flour
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1/3 cup firmly packed brown sugar
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3 tablespoons butter, melted
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1/2 cup almond brickle chips
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1/4 cup butter
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6 medium Granny Smith apples, peeled, cored, and chopped
-
1/2 cup sugar
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1 tablespoon cornstarch
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1/4 cup cold water
Traditional Pizza Crust:
-
1 (1/4-ounce) envelope active dry yeast
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2 teaspoons sugar
-
1 1/4 cups warm water (105 to 115 degrees)
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3 1/4 cups all-purpose flour
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1 1/2 teaspoons salt
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1 tablespoon olive oil
-
Cornmeal
Directions
1
Preheat oven to 450 degrees.
2
Bake pizza crust for 10 minutes; set aside. Reduce heat to 400 degrees.
3
In a small bowl, combine flour, brown sugar, and 3 tablespoons butter. Stir in brickle chips. Set aside.
4
In a large skillet, melt 1/4 cup butter over medium heat. Add apples, sugar, cinnamon, and nutmeg. Cook for 10 minutes, or until apples are tender, stirring often.
5
Dissolve cornstarch in 1/4 cup cold water. Stir into apple mixture. Simmer for 1 minute, or until thickened.
6
Spread apple mixture evenly over pizza crust. Sprinkle with brickle topping.
7
Bake for 20 minutes, or until lightly browned. Cut into wedges to serve.
Traditional Pizza Crust:
Combine yeast, sugar, and water in a 2-cup liquid-measuring cup; let stand for 5 minutes.
In work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.
On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour, or until dough is doubled in bulk.
Preheat oven to 450 degrees.
Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18-inch circle.
Spray a 15-inch pizza stone lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork.
Top with desired sauce and toppings. Bake for 15 to 20 minutes, or until lightly browned.
Recommended Recipe:
Margherita Tortilla Pizzas
Jacques Pepin makes quick pizzas with pita bread, lavash or flour tortillas. The possibilities are endless, from a simple Margherita to a white-clam pie inspired by the renowned Frank Pepe's Pizzeria Napolitana in New Haven, Connecticut. "The oven at Pepe's is heated with coal to over 2,000 degrees," Pepin says. "While you can't duplicate that in your home oven, my tortilla version is quite good."
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