Apple Pizza

Name: Apple Pizza
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 59 milliliters packed brown sugar; 59 milliliters cold butter, cubed; 2 Tbsps caramel ice cream topping; 113 grams cream cheese, softened; 158 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 59 milliliters milk; 1 teaspoons salt; 79 milliliters sugar; 946 milliliters sliced peeled tart apples; 118 milliliters water

Apple Pizza requires approximately 1 hour from start to finish. This recipe serves 12. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 165 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a very affordable recipe for fans of Mediterranean food. Plenty of people really liked this hor d'oeuvre. This recipe from Taste of Home requires salt, brown sugar, butter, and flour. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Water

Yeast

Milk

Salt

Equipment you will use

Sauce Pan

Bowl

Add to dry ingredients; beat for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 15 minutes.

Ingredients you will need

Dough

All Purpose Flour

Meanwhile, in a large skillet, cook and stir apples in butter over medium heat for 2 minutes.

Ingredients you will need

Apple

Butter

Equipment you will use

Frying Pan

Combine the sugar, flour and cinnamon; stir into skillet. Cook 3 minutes longer. Reduce heat to low; cook, uncovered, for 4-6 minutes or until apples are tender, stirring frequently.

Ingredients you will need

Cinnamon

Apple

All Purpose Flour

Sugar

Equipment you will use

Frying Pan

In a small bowl, combine the cheese topping ingredients. For streusel, in a small bowl, combine flour and sugar; cut in butter until crumbly.

Ingredients you will need

Butter

Cheese

All Purpose Flour

Sugar

Equipment you will use

Bowl

Pat dough onto a greased 14-in. pizza pan, building up edges slightly.

Ingredients you will need

Dough

Equipment you will use

Pizza Pan

Spread with cheese topping, then apple topping.

Ingredients you will need

Cheese

Spread

Apple

Sprinkle with streusel.

Bake at 375° for 20-25 minutes or until crust is golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Serve warm or cold.

Equipment

Ingredients

Servings:

7grams

package active dry yeast 59milliliters

packed brown sugar 59milliliters

cold butter, cubed 2Tbsps

caramel ice cream topping 113grams

cream cheese, softened 158milliliters

all-purpose flour 1teaspoon

ground cinnamon 59milliliters

milk 1teaspoons

salt 79milliliters

sugar 946milliliters

sliced peeled tart apples 118milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruinart Brut rosé ( half-bottle). It has 5 out of 5 stars and a bottle costs about 56 dollars.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.