Apple and cheese pizza

Yield: 8 servings

Measure Ingredient
1 Basic pastry dough
For a two-crust pie
6 mediums Apples, peeled, quartered,
Cored; sliced 1/4" thick
⅓ cup Flour
2 tablespoons Dark brown sugar
8 ounces Sharp cheddar cheese, very
1 teaspoon Sugar
¼ teaspoon Cinnamon
Pinch nutmeg; freshly grated
2 tablespoons Unsalted butter, cold;
Cut in bits
Loosely packed; grated



Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 450°F. Roll out the pastry on a lightly floured surface to a large round about 13 inches in diameter and ⅛ inch thick. Trim off excess dough, forming a neat circle (Chill excess and reserve for another use). Transfer the dough to a 12-inch pizza pan or a heavy baking sheet. Gently fold the edges of the dough over onto the surface of the circle to form a neat border. 2. Arrange the apple slices over the dough in concentric circles, overlapping them slightly. In a small cup or bowl, toss together the sugar, cinnamon, and nutmeg; sprinkle this mixture over the apples. 3. STREUSEL: In a mixing bowl or food processor, combine the flour, brown sugar, and butter until crumbled to the size of large peas. Scatter the streusel mixture over the apples. 4. Bake the pizza until the apples are lightly golden and the pastry is crisp, 20 to 25 mins. Scatter the grated cheese over the apples and bake until the cheese just begins to melt, about 1 min longer. Serve hot, cut into wedges.

From: Dan Klepach

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