Recipe courtesy of Salvador Passalacqua and Biagio Iuliano

Apple Pizza Pie

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  • Level: Easy
  • Yield: Two 10-inch pizzas, 16 to 20
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Ingredients

Pizza Dough:

1/4 cup warm water (about 110 degrees)

1 teaspoon dry active yeast

1 teaspoon sugar

2 cups bread flour

1 teaspoon salt

1/2 cup cold water

1 teaspoon vanilla extract

1 teaspoon butter

Cheese Topping:

8 ounces mascarpone cheese

8 ounces ricotta cheese

1/4 cup sugar

2 tablespoons Calvados ( apple spice brandy)

Apple Topping:

2 tablespoons butter

1/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon flour

2 golden delicious apples, 1/4 -inch slices

1 tablespoon lemon juice

1/4 cup Calvados, (apple spiced brandy)

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

Pinch salt

Crumb Topping:

2 tablespoons butter

1/2 cup flour

1/2 cup brown sugar

1 cup pecans chopped

Directions

  1. For the dough: In a bowl, combine warm water, yeast and sugar. Let stand. In the food processor, combine flour, salt and pulse. Add the yeast mixture, cold water, vanilla and butter. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead until dough is smooth. Allow dough to rest for 2 to 3 minutes. Divide dough in half and form 2 balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator 2 hours to overnight.
  2. For cheese mixture: Combine cheeses, sugar and Calvados in a bowl. Let rest.
  3. For apples: In a food processor pulse butter, flour, brown sugar, and pecans into coarse crumbs. Cook for 3 to 4 minutes until slightly softened. Flame Calvados. Add cinnamon, nutmeg, and salt let cool.
  4. For crumb topping: In a food processor pulse butter, flour, brown sugar and pecans into coarse crumbs. Cook in a non-stick saute pan for 1 minute. Let cool. 
  5. Assembly: Spread each dough to form a 10-inch circle. On each dough circle spread half of the cheese mixture. Top with half of the apples, and sauce. Sprinkle half crumb mixture, and bake at 475 degrees for 8 to 10 minutes. Serve warm, with vanilla ice cream and dust with cinnamon sugar.

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