It was one of those weekends when my kids had a late breakfast and nobody wants any lunch. So I browsed thru my cookbooks to look for something that I could make for tea-time instead, as I'm pretty sure when the clock strikes past 3 o'clock, they would want something for their tummy! I found this wonderful recipe, Apple Pizza Pie, the name certainly caught my attention! Since I have some apples, which I really wanted to clear anyway, this is a perfect way to use them.
According to the book, the base which is a yeasted butter pastry, is even suitable to make the regular savoury pizza.
Let's get started on the Apple Pizza Pie :
- Mixture of Fuji and Granny Smith apples, and some thymes from my garden.
- The risen dough is placed on a pizza pan, the base coated with cornmeal. To make the dough, refer to the instructions in the recipe below.
- I use a rolling pin to roll out the dough to fill the pan and press the edges at the sides so that it forms an upstanding rims all around. Refrigerate for 10 minutes.
- Scatter with bits of butter all over.
5. Prepare the apples as per instructions below. Arrange apples slices on the crust and sprinkle a mixture of cinnamon, sugar and rosemary (I use thymes) over the apples evenly.
6. Bake for 8 minutes in a preheated oven at 425F (I baked mine for 10 minutes), remove pan from oven, then lower the oven temperature to 375F.
7. Scatter the top with shredded cheese and continue baking for another 5 minutes until cheese has melted but not bubbling. (It took mine an additional 10 minutes more as it was not brown enough).
8. The baked pizza pie is ready!
Testing time : Of course a slice was quickly cut barely 5 minutes out from the oven!
Let me just admire the pizza pie first!! Haha!
The crust is lovely, with crusty crispy sides and bottom. Soft, spongy and tasty bread-like texture in the centre. It is especially good when eaten warm, my hubby does not like the combination of sweet and salty in this bake. My kids love it, there was no leftovers!
Great with a cup of warm Earl Grey tea. I'll be using this easy crust for other savoury future bakes!Apple Pizza Pie
I'm sharing this with :
(Apple Pie by Ken Haedrich)
1 recipe yeasted butter pastry (below)
fine cornmeal or semolina
2 tablespoons cold unsalted butter, cut into small pieces
2 Golden Delicious or other firm-textured cooking apples, peeled and cored
1 tablespoon sugar
pinch of ground cinnamon
big pinch of finely chopped fresh rosemary leaves (I use thyme leaves)
2 cups sauerkraut (optional), drained and warmed
2 cups grated Gruyere or extra-sharp Cheddar cheese
- If you haven't already, prepare the pastry and set it aside to rise for 1 hour. Meanwhile, lightly oil a large baking sheet and dust it with the cornmeal.
- When the dough has risen, without punching it down, turn it out onto the center of the baking sheet. Using oiled fingers, press the dough out into a 13-inch circle, smoothing it, if you like, with a floured rolling pin. Try to keep it of even thickness; you want to aviod making thin spots you can see through. Pinch the dough around the edge, forming an upstanding rim. Refrigerate the dough for 10 minutes. Preheat the oven to 425 degrees.
- Dot the surface of the dough with the butter. Halve the apples lengthwise. Place each half cut side down on a cutting board and cut into very thin slices. Arrange the slices on the crust, overlapping them slightly. Mix the sugar, cinnamon, and rosemary together in a small mixing bowl and sprinkle evenly over the apples.
- Place the baking sheet on the center oven rack and bake for 8 minutes. Reduce the oven temperature to 375 degrees. Remove the pizza from the oven and sprinkle with the sauerkraut, if using. Sprinkle evenly with the cheese.
- Bake the pizza for another 5 minutes, until the cheese has melted nicely; it shouldn't bubble. Do not overbake, since this is a buttery, porous dough, it tends to get fairly brown after about 15 minutes. Slice into wedges and serve as soon as possible.
Yeasted Butter Pastry
(makes enough pastry for 1 large pie)
1/2 cup lukewarm water
1 package (about 2 teaspoons) active dry yeast
2 cups unbleached all-purpose flour
1-1/2 tablespoons sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk
- Measure the water in a 1-cup glass measure. Sprinkle the yeast over the water, mixing briefly with a fork. Set aside for 5 minutes to dissolve the yeast.
- Meanwhile, put the flour, sugar, and salt in a food processor. Pulse several times to mix. Remove the lid and scatter the butter pieces over the dry mixture. Pulse the machine 7 or 8 times, until the butter is broken into very small pieces.
- Add the egg yolk to the yeast water; blend with a fork. Remove the lid from the processor and add the liquid. Pulse the machine repeatedly, until the dough coheres, then run the machine nonstop for 8 to 10 seconds to knead the dough. Remove the dough and place it in a medium-size oiled bowl, rotating the dough to coat the entire surface.
- Cover the bowl with plastic wrap and set aside to rise in a warmish spot for 1 hour. If for some reason you're called away and you need to delay the rising, simply put the dough in the refrigerator.
kitchen flavour's notes :
For the filling :
~ Use a mixture of Fuji Apples and Granny Smith Apples
~ Use thyme leaves instead of rosemary leaves
~ Omit the sauerkraut
~ Use Cheddar cheese
I rolled the dough out with the help of a small rolling pin into an 11-inch pizza pan. Baking time extended by another 10 minutes as the pastry was not brown enough.