Apple-Cobbler Pizza
From: Taste of the South
Servings: 1 (15-inch) pizza
Prep:
20 mins
Total:
1 hr 2 mins
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Ingredients
1
recipe Traditional Pizza Crust, unbaked (Recipe precedes.)
1/2
cup
all-purpose flour
1/3
cup
firmly packed brown sugar
3
tablespoons
butter, melted
1/2
cup
almond brickle chips
1/4
cup
butter
6
medium
Granny Smith apples, peeled, cored, and chopped
1/2
cup
sugar
1/2
teaspoon
ground cinnamon
1/8
teaspoon
ground nutmeg
1
tablespoon
cornstarch
1/4
cup
cold water
Traditional Pizza Crust:
1
(1/4-ounce) envelope active dry yeast
2
teaspoons
sugar
1 1/4
cups
warm water (105 to 115 degrees)
3 1/4
cups
all-purpose flour
1 1/2
teaspoons
salt
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.
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.
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
