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Apple pizza AKA Pizza di mela

Crust:  a lean brioche dough adapted, with permission, from Peter Reinhart's Bread Baker's Apprentice.  (recipe is enough for two pizzas)

Sponge:  mix 1/4 c bread flour, 1 tsp yeast and 1/4 c. warm (90°F) milk.  Let stand 30-45 minutes.

Dough:  combine sponge with 2 eggs, 1 3/4 c. flour, 1 Tbs. sugar and 3/4 tsp salt.  
I use a kitchenaid mixer on low for about 2 minutes to thoroughly combine.  
Allow to rest for 5 minutes. 

Drop in 1/4 cup of butter a tablespoon or so at a time.  Mix on low for about 5 minutes until butter is incorporated.  

Divide dough into two and allow to rise about 60-90 minutes when it will be ready to use.

Apples: Sprinkle 1/4 c. sugar in a frying pan.  Bring up heat until the sugar melts and browns.  Add 4-5 sliced peeled apples and cook until the apples are soft and browned.  Add 2 Tbs. butter if desired.

Assemble:  Stretch the brioche dough into a 12 inch circle.  Top with either mascarpone or ricotta cheese.  (About 1/3 cup)

Drizzle olive oil (or melted butter) around the rim of the pizza and rub or brush the oil to coat the outer edge of the crust.  

Sprinkle about 1/4c. coarse unrefined sugar on the rim.  This will partially melt and become very attractive in the finished pizza.

Spread a generous amount of the caramelized apples on top and top with a little more sugar.  

Bake until golden brown.  Serve after a 1-2 minute cooling rest.  

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