Apple brioche pizza
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Bread flour |
| ¼ | cup | Sugar |
| 1 | pack | Fleischmann's rapidrise yeast |
| ½ | teaspoon | Salt |
| ½ | cup | (1 stick) butter; cut up |
| ¼ | cup | Milk |
| ¼ | cup | Water |
| 2 | Eggs | |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Bread flour |
| ¼ | cup | Whipping cream |
| 1 | tablespoon | Calvados; (apple brandy) OR 2 teaspoons spice islands pure vanilla extract |
| 2 | cups | Thinly sliced; cored and peeled apples (about 2 medium) |
| ¼ | cup | Apricot preserves; warmed |
Directions
CRUST
TOPPING
To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130øF).
Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes.
To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados; stir until smooth. Set aside.
Preheat oven to 400øF.
Form ¾-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly.
Spread apricot preserves over top.
Notes: Makes 1 (12-inch) pizza
Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@... on Jan 29, 1998