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Cinnamon-Apple Pizza

Author:

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?

At a glance

Prep
Bake
Total
Yield
8 to 12 servings
Nutrition information

Ingredients

Choose your measure:

Crust

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

Filling

  • 1/3 cup Baker's Cinnamon Filling mixed with 1 tablespoon + 1 teaspoon water, or 1/3 cup brown sugar mixed with 2 tablespoons flour and 1 teaspoon cinnamon
  • 3 1/2 cups peeled, cored, and thinly sliced Granny Smith apples (or the pie apple of your choice), 3 to 4 medium apples*
  • 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.

Topping

  • 1 cup chopped walnuts
  • 1 cup cinnamon chips

Instructions

  1. To make the crust: In a medium-size mixing bowl, whisk together the flour and salt.
  2. Using a 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.
  3. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
  4. 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.
  5. Flatten the larger piece of dough into a 1"-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.)
  6. Roll the dough into a 13" 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.
  7. Transfer it to a 12" flat pizza pan. If you don't have a 12" pizza pan, simply shape a free-form crust on a baking sheet.
  8. Crimp the edges to form a rim around the edge of the pan, and refrigerate while you're preparing the filling and apples.
  9. To assemble and bake the pizza: Preheat the oven to 425°F.
  10. Remove the crust from the refrigerator. Spread it evenly with the Baker's Cinnamon Filling or your brown sugar mixture.
  11. Lay the apple slices, in concentric rings, close together atop the filling. Sprinkle the apples with a dash of salt and the lemon juice.
  12. Distribute the walnuts and cinnamon chips evenly over all.
  13. Remove the smaller piece of dough from the freezer and use the medium-sized holes of a grater to shred it over the pizza.
  14. Bake the pizza on the bottom shelf 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.
  15. Store any leftover pizza slices, well-wrapped, in the fridge for up to 5 days.

Nutrition Information

  • Serving Size 1 slice, 103g
  • Servings Per Batch 12 slices
Amount Per Serving:
  • Calories 365 cal
  • Calories from Fat
  • Total Fat 22g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 14mg
  • Sodium 217mg
  • Total Carbohydrate 24g
  • Dietary Fiber 2g
  • Sugars 14g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.