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.
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.
