feasting with friends

Apple-Streusel Pizza

I’m back in dessert mode for this week’s edition of Fiesta Friday. Actually, I’ve been stuck in a fruit frenzy all week. I figured I’d bring a dose of what cured my cravings to the party-goers at Angie’s, the Novice Gardener. {Hmmm…fiesta, Friday, fruit, frenzy, figured…the “f’s” are really piling up…my apologies!} Say hello to the Apple Streusel Pizza!

apple streusel pizzaLast week’s party was a smashing success. I do believe there were more party revelers than any previous week. Not surprising to me, being this little Friday party is the “IT” party to attend in the blogosphere! If you haven’t joined us yet, it’s time. Click on over to Angie’s and link up…now! Selma and Jhuls were the perfect hosts as last week’s party. Thank you to both of them. This week, the party is being co-hosted by Elaine@Foodbod and Stacey@10 Legs in the Kitchen.

apple streusel pizzaBack to the apple-streusel pizza. Are you game for a dessert pizza? Did I mention it includes fruit? πŸ˜‰ This delectable dessert starts with a basic pizza crust, from scratch [great tutorial found here] or store bought [heck, I won’t judge]. It is then topped with pan sauteed, cinnamon spiced apples. A layer of sweet streusel is next. Then, it’s baked to perfection. Finally, the pizza is topped off with a healthy drizzle of vanilla icing. Mmm, Mmm…

apple streusel pizzaSo…are you ready for that first bite? Yes? Let’s get baking then.

apple streusel pizza

Apple-Streusel Pizza

  • Servings: 8
  • Time: 30mins
  • Difficulty: easy
  • Print

apple streusel pizza
Ingredients:
For the pizza base:
Pizza Dough [from scratch or store bought, enough for a 12-inch pizza]
2 large apples [peeled, quartered and thinly sliced]
2 Tablespoons butter
2 teaspoons cinnamon

For the streusel:
3/4 cup all purpose flour
1/2 cup brown sugar [firmly packed]
1/4 cup granulated sugar
3 Tablespoons chilled butter [small dice or coarsely grated]
1 Tablespoon canola oil
1 teaspoon cinnamon
pinch of salt

For the icing:
1 cup powdered sugar
1 Tablespoon milk
1/2 teaspoon vanilla

Directions:
Preheat oven to 450ΒΊF.

Melt the butter [from pizza base ingredients] in a medium size skillet. Add the sliced apples and cinnamon. Saute until apple is soft [fork tender]. Remove from heat and set aside.

Mix the streusel ingredients together in a medium size bow. Use a fork, pastry blender or your “clean” fingers. It will be somewhat chunky, the dry ingredients “clumped” into the wet. Set aside until pizza assembly.

Spray pizza pan [or rectangular baking sheet] with cooking oil. Stretch and pat dough into the prepared pan. Top with the cooked [and slightly cooled] apple mixture. Spread slightly to distribute evenly.

Using your hands, top with the streusel mixture. Distribute it evenly over the apple mixture. Bake 8-10 minutes [thickness of dough may vary cook time] or until the crust is nicely browned.

While the pizza bakes, prepare the vanilla icing. Mix the ingredients in a small bowl with a fork until it is drizzling consistency. Too thin? Add more sugar. Too thick? Add more milk.

When the pizza is done, drizzle with the icing, cut in wedges and dig in!

Note: At room temperature, this pizza taste very much like a coffee cake. It is still very good! If you prefer to reheat it a bit, I recommend doing so in a dry skillet. Simply preheat the skillet over medium-high heat, add a slice of pizza and heat approximately 5-8 minutes. Using this method [instead of the oven] will save the streusel from over baking and the icing from completely melting.

Fiesta Friday #16

http://www.lupus.org/action/lupus-awareness-month

90 comments

  1. skd

    Apples on a pizza!!! Yum yum yum. This can’t get any better. Thanks Nancy for sharing this. Can’t stop drooling πŸ•πŸŽπŸ˜‹

  2. The only sweet pizza I knew was with Nutella… ok, we all agree, Nutella is great, but apple and cinnamon that have the best flavour ever. I bet you kitchen smelled really good while your pizza was cooking… Thanks for sharing!

    • The aromas from my kitchen were wonderful! It was a double dose, too. First while sautΓ©ing the apples, then while baking the pizza. Next time, I plan to test if the dough can handle a doubling of the apples. I was afraid the crust would become soggy with too much, yet the apple part was so good, I really would have liked more.

    • Thank you, Josette. It was satisfyingly good. πŸ™‚
      As for the photos…it was a race against the sun setting to get the natural light, hahhah, won’t we won’t do!

    • Thank you, Nell. We loved it at our house. πŸ˜› I like the fact that it was eaten straight out of the oven…yet, tasted just as good at room temperature. It’s pretty versatile!

    • Thank you, Judi. I’ve been on such a fruit kick lately, but a lot of the produce in the store just hasn’t looked good yet. Apples, however, are almost always dependable…which led to this pizza. πŸ™‚ I bet this will taste fabulous in the fall with the apples fresh from the orchard!

    • I’ll admit it…mine came from the Italian bakery. πŸ™‚ Not sure if I’d use the “tube” stuff for this, but the way I look it, mine was made by somebody…just not me. πŸ˜‰

  3. Oh yum, I love the look of this, Nancy. When I go to a certain pizzeria, they often have a dessert pie on the menu: nutella pizza, which is too rich for my blood. What I wouldn’t give for them to have apple-streusel pizza instead! Your pie looks beautiful!

    • Thanks, Ngan. This was far from rich. However, the streusel does make it pretty sweet. It could easily be made with double the apples and half the streusel with great results, I’m sure. It’s definitely something I’ll make often this summer…especially when we entertain.

  4. Hi Nancy – what a fabulous (those ‘f’s are catching) idea to combine these two food groups – pizza and apple pie – you know that they are food groups, don’t you? Thanks for bringing this to the party – I’ll just help myself to another slice…

    • Food groups, Selma? I like the way you think! I’m doing my best to reach the daily requirements as I type! Please dig in before it’s gone. πŸ˜‰

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