Apple Pizza

Ingredients



1 frozen puff pastry sheet (from a 17-1/4-oz pkg.), thawed

2 tbsp. fine dry bread crumbs

1-1/2 tbsp. unsalted butter or margarine

1-1/2 lb. Golden Delicious apples (3 medium), peeled, halved

lengthwise,

cored, and thinly sliced crosswise

1/4 cup sugar

1/8 tsp. salt

1 cup (3-4 oz.) grated sharp or extra-sharp white cheddar

xtra special equipment: parchment paper

Directions

Put oven rack in middle position; heat oven to 400° F. Roll

out pastry sheet into a 15x12" rectangle on a lightly-floured surface

with floured rolling pin. Transfer to a baking sheet lined with

parchment paper, then prick pastry all over with a fork. Sprinkle

bread crumbs over pastry. Heat butter in a small saucepan over

moderate heat, swirling pan to prevent scorching, until golden brown,

about 1 minute. Pour over apples in a bowl, then add sugar and salt.

Toss to coat. Spread apples evenly over pastry, leaving a 1" border

on all sides. Fold in edges over apples, pressing down firmly on

corners and sides. Bake until apples are tender, 35 - 40 minutes.

Sprinkle cheese over apples and bake until cheese is golden and

bubbling, 5 - 9 minutes more. Serve warm.

Makes 6-8 servings.

Taffy Apple Pizza



1 (18 ounce) package refrigerated sugar cookie dough

8 ounces cream cheese, softened

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 teaspoon vanilla extract

2 medium Granny Smith apples

1/4 cup caramel ice cream topping

1/2 cup peanuts, chopped



Preheat oven to 350 degrees F.



Shape cookie dough into a ball and place in center of large round

baking stone; flatten slightly. Using lightly floured rolling pin,

roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18

minutes or until light golden brown. Remove from oven; cool 10

minutes. Carefully loosen cookie from baking stone using a serrated

bread knife; cool completely on baking stone.



Combine cream cheese, brown sugar, peanut butter and vanilla extract

in small bowl; mix well. Spread cream cheese mixture evenly over

cookie. Peel, core and slice apples.Cut apple slices in half and

arrange evenly over cream cheese mixture.



Microwave ice cream topping on HIGH 30-45 seconds or until warm;

drizzle evenly over apples. Chop peanuts, and sprinkle over apples.

Cut into wedges.

Taffy Apple Pizza



1 tube Pillsbury refrigerated peanut butter cookie dough

3 tbsp flour

1/2 cup brown sugar

1/2 tsp vanilla

8 oz cream cheese, softened

2 medium granny smith apples

1/4 cup dry roasted peanuts

caramel ice cream topping for garnish



Mix cookie dough with flour. Press dough onto 15" baking stone of 15" round pizza pan. Bake 15 minutes at 375 degrees F. Cool for 10 minutes and loosen the cookie from stone or pan. Blend brown sugar, vanilla and cream cheese together. Spread on cooled cookie. Peel, core, and slice apples. Dip apples in lemon juice or lemon-lime soda to prevent browning. Arrange apple slices on cream cheese mixture. Sprinkle nuts on top. Garnish with caramel ice cream topping. Cut into pieces or wedges and serve.

Apple-Walnut Pizza With Caramelized Onions



Ingredients



1 tablespoon extra virgin olive oil

1 large red onion, thinly sliced

2 tablespoons balsamic vinegar

1 1/2 cups (6 ounces) shredded Cheddar cheese

1 cup (4 ounces) crumbled Gorgonzola cheese, divided

1/2 recipe Brick Oven Pizza Dough***

1 large Granny Smith apple, cored and thinly sliced

1/2 cup coarsely chopped walnuts

Preparation

Heat oil in a small saucepan over medium-high heat; stir in onion and

balsamic vinegar. Reduce heat to medium-low, and cook for about 15

minutes or until onions are caramelized; let cool.



Sprinkle Cheddar and 1/2 cup Gorgonzola cheese evenly over prepared

pizza dough; top evenly with onion mixture. Arrange apple over onion

mixture; top with remaining Gorgonzola. sprinkle with walnuts.



Bake at 500° for 5 to 7 minutes or until browned and bubbly.

Yield



Makes 1 (14-inch) pizza or 4 servings

Southern Living, APRIL 2004 Southern Living Garden Guide 2004



Brick Oven Pizza Dough



2 (1/4-ounce) envelopes active dry yeast

2 cups warm water (100° to 110°)

5 cups all-purpose unbleached flour, divided

1 cup coarse-ground whole wheat flour

2 teaspoons salt

2 teaspoons sugar

1 1/2 teaspoons dried thyme

1/3 cup grated Parmesan cheese (optional)

1/2 cup plus 3 tablespoons extra virgin olive oil, divided

Preparation

Combine yeast and 2 cups warm water in a 2-cup liquid measuring cup,

and let stand 5 minutes.



Combine yeast mixture, 3 cups all-purpose flour, whole wheat flour,

next 3 ingredients and, if desired, cheese in a large mixing bowl; add

1/2 cup olive oil. Beat at low speed with an electric mixer until

blended, stopping to scrape down sides as necessary. Stir in enough

remaining all-purpose flour (about 1/3 cups) to make a stiff dough.

(Dough will be smooth.)



Place dough and 1 tablespoon oil in a large lightly greased bowl,

turning to coat top. Cover and let rise in a warm place, free from

drafts, 45 minutes or until dough is doubled in bulk. Punch dough down.



Turn dough out onto a lightly floured surface, and knead 4 or 5 times.

Divide dough in half, and shape into balls. Roll each ball into a

14-inch circle on a lightly floured surface. Place one 14-inch circle

onto a lightly floured pizza peel; brush with 1 tablespoon oil, and

prick with a fork. Add toppings to pizza dough.



Place pizza gently on floor of brick oven. Repeat procedure with

remaining dough circle, and place on floor of brick oven.



Bake each pizza at 500° for 5 to 7 minutes or until browned and bubbly.



Note: To bake in a conventional oven, place dough on a lightly floured

pizza stone or baking sheet, and bake at 475° for 10 to 12 minutes.



To freeze: Divide risen dough in half before kneading, and wrap in

plastic wrap. Place in zip-top freezer bags; freeze up to 3 months.

Thaw overnight in refrigerator.

Yield



Makes 2 (14-inch) pizza crusts

Southern Living, APRIL 2004 Southern Living Garden Guide 2004