Apple Nut Pizza
Okay, why not have a dessert pizza.
2-1/2 to 3 cups all-purpose flour
1/3 cup of sugar
1 envelope Fleischmann's® Yeast
3/4 teaspoon salt
1 cup very warm milk
3 tablespoons Avocado Oil
2 tablespoons melted butter
1 egg, whisked with a tablespoon of water
1 6oz. bag of Bobs Red Mill Apple Dried Diced
2 cups of walnut pieces
1 cup raw sugar
2 sticks unsalted butter
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 350 degrees
Line a pizza sheet with parchment paper.
In a stand mixer fitted with the dough hook, add all the dry ingredients, start with 2 ½ cups of flour first, you can add more if the dough is too sticky later, keeping the salt and the yeast a part at this time. Add oil to bowl and then start the mixer on low at first, then slowly add the water to bowl. Once all the water has been added, turn up the speed on the mixer and let the hook work on the dough for about 5 minutes or until the dough is smooth.
Turn dough out onto a floured work surface and knead the dough for another 5 minutes, once the dough is nice and smooth and you can feel the elastic building in the dough, roll into a ball and place in an oiled bowl, cover with plastic wrap and let sit until it has doubled in size.
While dough is proofing let’s make the filling.
In a food processor place 2/3rds of the nuts, sugar, cinnamon, and butter and puree to combine. It should be a nice smoot texture. Now add the apples, remain nuts and vanilla and pulse to combine. It should resemble a crumb cake topping.
Once doubled, turn out onto a floured work surface and roll out into a 12 to 14-inch circle. Place on line pizza tray and brush the melted butter, making sure it does not go over the edges. Now spoon out about 2/3rds of the apple mixture onto dough, spreading it evenly over surface. Now start turning the edges in on itself, about ¼ way in, repeat all way around the dough. Now brush the newly exposed dough with the melted butter. Sprinkle with the remaining apple mixture, then cover with a proving bag and let sit for about 20 to 30 minutes, you want it to puff up a bit before baking. After the second proofing, brush the top with egg wash and place in the oven and bake for about 20 to 30 minutes or until golden. Remove and let cool – serve with ice cream.