You won't believe how AMAZING this dessert pizza is! Butter, sugar, cinnamon and crunchy apples. Simple and delicious!
- 1 pizza dough ball (homemade or store-bought)
- 1 Granny Smith Apple, peeled and cut into thin slices
- 1/2 lemon
- 2 Tablespoons butter
- 1/2-1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6-8 teaspoons mascarpone
- 4-6 teaspoons almond paste
- For the Brown Sugar Mix:
- 1/4 cup butter, softened
- 1/2 cup flour
- 1/2 cup brown sugar
- Artisan Pizza Dough Recipe
- 3 cups warm water
- 1 Tablespoon and 1 teaspoon active dry yeast
- 1 Tablespoon and 1 teaspoon salt
- 4 cups all-purpose flour
- 2 1/2 cups bread flour
Instructions for Artisan Pizza Dough
You will want a large, clean bowl to make and hold the dough in. Measure 3 cups warm water into the bucket; add yeast, salt, and flour. Mix until all the flour is moist, the dough should be firm but sticky. Let this rise until it doubles, about 1 hour. The dough is now ready to shape into dough balls or put in the fridge until it is ready to use, this will last 3 days. The dough is much easier to handle after being chilled in the fridge. Scrape dough out of the bucket and shape into 6 dough balls the size of a large orange. Let them rise at room temperature for 30 minutes if not chilled, and about 2 hours if chilled.
The bread flour in the recipe is required in order to be able to stretch your dough very thin. You will find that a rolling pin will not be necessary. The dough should also be wetter than normal dough so that your pizza crust will have the air pockets of true artisan bread. Use flour to coat the dough so you can handle it. Stretch to about a 12 inch pizza, dust a pizza peel with flour, put the dough on it and top your pizza.
Note: If you choose to use pre-made dough such as Rhodes, it works fine. Just be aware that your crust will be thicker and you may need to use a rolling pin. You will also want to cook your pizza at a lower temperature for a bit longer.
Instructions for Apple Cinnamon Pizza
Preheat Italia Pizza Oven to 500-600 degrees.
Squeeze the juice from the fresh lemon over the cut and peeled apples. Melt butter is a skillet, sprinkle cinnamon to taste and add a pinch of salt. Add the apples and cook until semi-tender.
Place apples in a single layer on top of pizza crust that has been stretched to a 12” round.
Top with dollops of mascarpone mixed with almond paste and then top with brown sugar mix.
Cook in the Camp Chef Artisan Pizza Oven. Once set up, check bottom and turn often until it begins to char, then pick pizza up with the peel and hold to the top of dome to cook the top until desired doneness.