|
Post by bgray1245 on Aug 11, 2003 18:08:55 GMT -6
Looking for an Apple Pizza recipe. Had one at a pizzeria and was very good. Possibly used canned apple filling, but not sure. Thanks for any help. karlbar@cox.net
|
|
|
Post by momtaylor on Aug 11, 2003 19:38:55 GMT -6
PIZZA HUT DESSERT PIZZA Yields one 16-inch dessert pizza.
The Crust 1 c. water 2 c. flour 1½ T. vegetable oil ¾ c. cake flour 1 tsp. salt ¼ tsp. active dry yeast (proofed in water at approximately 105º)<br> Filling 1 large can cherry, blueberry or apple pie filling
Crumb Topping ½ c. flour ½ c. brown sugar ½ c. quick oats ½ c. firm butter or margarine 1 tsp. cinnamon
Vanilla Glaze 2 c. confectioners' sugar 3 T. milk 1 T. melted margarine or butter 1 tsp. vanilla extract
Combine all the crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours). Punch down the dough now and then when you get a chance. Preheat the oven to 550º.<br>Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place the dough on a pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes. Remove from the oven and spread with cherry, blueberry or apple pie filling. (If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping.) After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over the pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return the pizza to the oven and continue to bake for 10 to 15 minutes or until the crust is light golden brown. Remove and drizzle with the Vanilla Glaze.
|
|