A fun, pretty easy dessert that’s something different than usual. It’s best the same evening it’s baked, but wasn’t nearly as soggy as I expected on the second day.

Crust:

• 1 3/4 to 2 1/4 cups all-purpose flour
• 1 envelope pizza crust yeast
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water
• 3 tablespoons corn oil (I used vegetable oil. Who has corn oil?)

Toppings:

• 2 Granny Smith apples, cored and thinly sliced (Fleischmann’s recommends peeling them, I didn’t bother)
• 1/3 cup brown sugar
• 2 tablespoons corn starch
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts (I took this as optional)

Preheat your oven to 425 degrees. Line a baking sheet with parchment/a silpat or grease a pizza pan.

In a large bowl, combine 1 cup of the flour, the yeast, sugar, and salt, and stir briefly together. Add the water and oil and mix until combined.

Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock (stab) the dough every inch or so.

Place the apple in concentric circles on the prepared crust.

In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain.

Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.

If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.

Caramel Apple Pizza

From Bread World.

Crust:

• 1 3/4 to 2 1/4 cups all-purpose flour
• 1 envelope pizza crust yeast
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water
• 3 tablespoons corn oil

Toppings:

• 2 Granny Smith apples, cored and thinly sliced
• 1/3 cup brown sugar
• 2 tablespoons corn starch
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts (optional)

Preheat your oven to 425 degrees. Line a baking sheet with parchment/a silpat or grease a pizza pan.

In a large bowl, combine 1 cup of the flour, the yeast, sugar, and salt, and stir briefly together. Add the water and oil and mix until combined. Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock the dough every inch or so.

Place the apple in concentric circles on the prepared crust. In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain. Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.

If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.