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Home Dessert pizza with apple, cinnamon and caramel

Dessert pizza with apple, cinnamon and caramel

Dessert Sweet Apple Autumn Pizza oven Wood-fired Vegetarian Easy

When the last savory pizza is out, your oven is still piping hot. Perfect for a dessert. This dessert pizza has a thin layer of mascarpone, paper‑thin apple with cinnamon and a little brown sugar. Let the heat drop a bit first, because sugar burns in an instant at full blast. Make the salted caramel in advance and pour it over only after baking. This dough makes two pizzas, but you can also save one ball from your savory pizza dough.

x_ckl_recipe_markerDessert pizza with apple, cinnamon and caramel Sweet pizza with thin apple slices, cinnamon and mascarpone, finished after baking with homemade salted caramel and hazelnuts. How do you make a dessert pizza with apple and caramel? Dessert Italian-inspired 4 35 minutes 3 minutes 5 hours

Mix the water with the yeast and the sugar. Add the flour and mix. Let rest for 15 minutes, add the salt and knead for 8 minutes until you have a smooth dough.
Cover the bowl and let the dough rise for 2 hours at room temperature.
Divide the dough into 2 balls of about 250 g and let them rise for another 2 to 3 hours in a lidded container.
Meanwhile make the caramel: heat the granulated sugar without stirring in a Saucepan until it melts and turns amber. Remove from the heat, stir in the butter and then carefully add the heavy cream. Put the pan back on very low heat for a moment and stir in the sea salt. Set the caramel aside until needed.
Core the apples and slice them with the skin on into 2 mm slices. Toss them with the melted butter, the light brown sugar and the cinnamon.
Fire the oven up until the thermometer reads around 400 °C, which takes about 15 minutes. If you’re baking savory pizzas first, do that now. Then let the heat die down until the thermometer reads about 300 °C.
Press a dough ball out on semolina to a base of 28 to 30 cm. Spread a thin layer of mascarpone on it and arrange the apple slices in a rosette on top.
Slide the pizza onto the stone and bake it for 2 to 3 minutes. Turn the stone a quarter turn every minute. The pizza is done when the rim is golden brown and the apple is soft.
Immediately after baking, drizzle a few spoonfuls of caramel over it and scatter the hazelnuts on top.

Dessert Sweet Apple Autumn Pizza oven Wood-fired Vegetarian Easy 300 g tipo 00 flour 190 ml lukewarm water 6 g salt 2 g dried yeast 1 tbsp sugar 30 g semola rimacinata, for dusting 100 g granulated sugar, for the caramel 50 g unsalted butter, for the caramel 80 ml heavy cream 0.5 tsp sea salt 350 g firm apples (Elstar or Jonagold) 20 g butter, melted 2 tbsp light brown sugar 1 tsp cinnamon 125 g mascarpone 30 g hazelnuts, toasted and coarsely chopped Pizza oven Pizza peel Saucepan Airtight dough container Heatproof gloves Pizza cutter Pizza Oven pizza-ovens Make Your Own Pizza make-your-own-pizza Pizza Accessories pizza-accessories Sauce pan saucepan ZiiPa Pizza Oven Piana - Wood-fired - with Thermometer - Slate - for ø 30 cm pizzas - Rotating pizza stone ZiiPa ["Pizza Oven"] ZiiPa Protective cover - for Pizza Oven Piana - Slate ZiiPa ["Beschermhoes"] ZiiPa Pizza dough box - ø 16 cm / 250 grams - Slate - 6 pieces ZiiPa ["Vershouddoos"] Cookinglife Grill Pizza Cutter / Pizza Knife - 35 cm Grill Fanatics Pizzasnijder Cookinglife Grill BBQ Gloves / Oven Gloves Black Leather 500 °C - 2 pieces Grill Fanatics BBQ Handschoen Pizza Margherita from the pizza oven foodies-pizza-margherita-from-the-pizza-oven Classic Apfelstrudel from the oven foodies-classic-apfelstrudel-from-the-oven 5-Ingredient Margherita foodies-5-ingredient-margherita

Recipe

Dessert pizza with apple, cinnamon and caramel

Sweet pizza with thin apple slices, cinnamon and mascarpone, finished after baking with homemade salted caramel and hazelnuts.

Course	Dessert
Kitchen	Italian-inspired
Servings	4

Preparation time

Preparation time	35 minutes
Time in oven	3 minutes
Total	5 hours

Equipment

Pizza oven
Pizza peel
Saucepan
Airtight dough container
Heatproof gloves
Pizza cutter

Ingredients

300 g tipo 00 flour
190 ml lukewarm water
6 g salt
2 g dried yeast
1 tbsp sugar
30 g semola rimacinata, for dusting
100 g granulated sugar, for the caramel
50 g unsalted butter, for the caramel
80 ml heavy cream
0.5 tsp sea salt
350 g firm apples (Elstar or Jonagold)
20 g butter, melted
2 tbsp light brown sugar
1 tsp cinnamon
125 g mascarpone
30 g hazelnuts, toasted and coarsely chopped

How do you make a dessert pizza with apple and caramel?

Mix the water with the yeast and the sugar. Add the flour and mix. Let rest for 15 minutes, add the salt and knead for 8 minutes until you have a smooth dough.
Cover the bowl and let the dough rise for 2 hours at room temperature.
Divide the dough into 2 balls of about 250 g and let them rise for another 2 to 3 hours in a lidded container.
Meanwhile make the caramel: heat the granulated sugar without stirring in a Saucepan until it melts and turns amber. Remove from the heat, stir in the butter and then carefully add the heavy cream. Put the pan back on very low heat for a moment and stir in the sea salt. Set the caramel aside until needed.
Core the apples and slice them with the skin on into 2 mm slices. Toss them with the melted butter, the light brown sugar and the cinnamon.
Fire the oven up until the thermometer reads around 400 °C, which takes about 15 minutes. If you’re baking savory pizzas first, do that now. Then let the heat die down until the thermometer reads about 300 °C.
Press a dough ball out on semolina to a base of 28 to 30 cm. Spread a thin layer of mascarpone on it and arrange the apple slices in a rosette on top.
Slide the pizza onto the stone and bake it for 2 to 3 minutes. Turn the stone a quarter turn every minute. The pizza is done when the rim is golden brown and the apple is soft.
Immediately after baking, drizzle a few spoonfuls of caramel over it and scatter the hazelnuts on top.

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Common mistake: baking the dessert pizza at full heat. The sugar on the apple will burn before the dough is cooked. Wait until the thermometer reads around 300 °C, or bake it only after the fire has been left to settle for a while.

Leave the skin on the apple. It gives color and keeps the thin slices together so they don’t turn to mush while baking.

Caramel is always added after baking, never before. In the oven it would burn and turn bitter.

Variations: instead of apple, use thin pear slices with a pinch of ground ginger. In summer it works with apricots or plums. A scoop of vanilla ice cream completes it.

In a gas pizza oven lower the flame until the thermometer reads about 300 °C. In a conventional oven bake the dessert pizza for 10 to 12 minutes at 250 °C on a preheated stone.

Salted caramel keeps for 2 weeks in a sealed jar in the fridge. Warm it briefly if it becomes too stiff. Baked dessert pizza is best served warm, but it also tastes fine cold the next day.

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