Cinnamon-Apple Pizza

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Cinnamon-Apple Pizza

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Published prior to 2008

This "pizza" is really nothing more than a flat apple pie without the top crust; the result is apple-pie flavor without as much moisture. Plus, who doesn't like the idea of making a pizza for dessert?

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
1 teaspoon salt
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup (3 1/4 ounces) vegetable shortening
2 teaspoons lemon juice or vinegar
2 to 3 tablespoons (more or less) cold water

1/3 cup Baker’s Cinnamon Filling mixed with 4 teaspoons water OR 1/3 cup brown sugar mixed with 2 tablespoons flour and 1 teaspoon cinnamon
3 to 4 medium-to-large Granny Smith apples (or the pie apple of your choice), peeled, cored, and thinly sliced (about 1 1/4 pounds whole)*
dash of salt
2 teaspoons lemon juice

*If you choose to use Macs, or other apples that bake up very soft and juicy, sprinkle them with 2 tablespoons of flour.

1 cup (4 ounces) chopped walnuts
1 cup (6 ounces) cinnamon chips

Crust: In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut the butter and shortening into the flour until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball. Divide the dough into two pieces, one twice as big as the other. Form the smaller piece into a log, wrap it well, and put it in the freezer. Flatten the larger piece of dough into a 1-inch-thick disk, and transfer it to a well-floured work surface. (Or wrap it and refrigerate for 30 minutes; this will make it easier to handle.)

Roll the dough into a 13-inch circle, using as few strokes of the rolling pin as possible; the less you fool around with the crust at this point, the more tender it'll be when it's baked. Transfer it to a 12-inch flat pizza pan. Note: If you don’t have a 12-inch pizza pan, simply shape a free-form crust on a baking sheet. It may not be perfectly round, but hey - that’s where the baking term “rustic” comes from! Crimp the edges to form a rim around the edge of the pan, and refrigerate while you’re preparing the filling and apples.

Assembly: Remove the crust from the refrigerator. Spread it evenly with the Baker’s Cinnamon Filling (or sprinkle on the brown sugar-cinnamon mixture; the Baker’s Cinnamon Filling produces a tastier product, but if you don’t have any on hand and don’t want to wait, substitute the brown sugar). Lay the apple slices, in concentric rings, close together atop the filling. Sprinkle the apples with a dash of salt and the lemon juice. Distribute the walnuts and cinnamon chips evenly over all. Remove the smaller piece of dough from the freezer and use the medium-sized holes of a grater to shred it over the pizza.

Baking: Bake the pizza on the bottom shelf of a preheated 425°F oven for 15 minutes, then reduce the heat to 375°F and continue to bake until the crust is golden and the apples soft and bubbly, an additional 20 to 25 minutes. Yield: Eight generous or 12 normal servings.

Nutrition information per serving (1/12 of pizza, 103g): 365 cal, 22g fat, 5g protein, 24g complex carbohydrates, 14g sugar, 2g dietary fiber, 14mg cholesterol, 217mg sodium, 183mg potassium, 50RE vitamin A, 3mg vitamin C, 2mg iron, 49mg calcium, 81mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 6, Autumn 2001 issue.


  • star rating 10/02/2009
  • Linda F. from Pittsburgh
  • The taste was great! Super apple-caramel flavor. I didn't have quite enough cinnamon chips so I made up the difference with butterscotch chips, and they worked great. Shaving a bit of frozen dough over the pie before baking makes a realistic-looking dessert pizza. I chose this because I was anxious to use some apples (Cortland and Empire) bought at a local farm but didn't want to mess with a pie. As it turned out, this wasn't less time consuming. But it's a nice alternative to a traditional apple pie. I recommend this recipe if you'd like to have a perfect balance of apples to dough to toppings, without a puddle of liquid. Also, it held up very well for several days after baking, if you can keep it around!