Honeycrisp Caramel Apple Pizza

You guys. YOU GUYS!!!!!!! This recipe is THE Honeycrisp apple recipe you need for fall. For LIFE. Alright, I might get overly excited about Honeycrisp apples, but really, truly...you need to make this gorgeous caramel apple pizza.

*this post was sponsored by Imperial Sugar and updated for 2024.

YES, this is a CARAMEL APPLE PIZZA!

Honeycrisp Caramel Apple Pizza recipe | bakeat350.net

Like fruit pizzas you may have eaten in the past, this one starts with a cookie base and a cream cheese spread. This is no cookie from a package. This is an easy, homemade, spiced cookie crust.

Because cinnamon can sometimes overpower apples and I wanted these Honeycrisp apples to shiiiiine, there's no cinnamon here. The spices are cardamom and allspice. They add a subtle, warm spice that lets the apple flavor sing.

[Note: feel free to use another firm flesh apple here. Pink Lady would be my second choice. No Red Delicious, please.]

The cookie dough gets rolled out on a sheet of parchment and then baked on a pizza pan.

collage of 3 Bake at 350 blog caramel recipes

More Bake at 350 favorite caramel recipes:

Once the cookie base crust is cooled, it's time for the cream cheese spread.

Speaking of cream cheese spread, you'll want to make this pumpkin cream cheese another day!

Cream cheese is mixed with a little powdered sugar (Imperial Sugar, of course), vanilla, and cardamom. The spread is tangy and sweet with just a little spice.

Spread the cream cheese mixture almost to the edges...you do want to leave a pizza "crust."

Next up are the apples.

A tip for sliced apples on fruit pizza

Did you know that apples soaked for a bit in salt water will resist browning for a little longer? Soak for 5 minutes, then rinse with plain water. Dry completely with paper towels. I like to store mine in a single layer between paper towels in the fridge until I'm ready to use them.

Don't cut the apples until you're fairly close to assembling the pizza.

The cookie crust and cream cheese can be made and assembled ahead of time and stored in the fridge. Perfect for entertaining!

When you're about ready to serve, place the apples on the pizza. A little bit of a fanned shape looks nice.

Drizzle on the caramel sauce. Oh yeah.

Don't forget toasted pecans.

How to Cut a Caramel Apple Pizza

One more note...cutting this is easiest with a large, greased knife. I used a paper towel to grease mine with shortening. In recipe testing, I tried my pizza cutter on an earlier version, and the caramel tended to get caught up in the wheel.

Honeycrisp Caramel Apple Pizza | bakeat350.net

This caramel apple pizza is such an unexpected fall treat. It makes a lovely and fun dessert to serve company or family.

Honeycrisp Caramel Apple Pizza

YIELD: 8 slices

PREP TIME: 50 minutes

BAKE TIME: 14 minutes

For the crust:

1 1/2 cups unbleached, all-purpose flour

1 teaspoon baking soda

3/4 teaspoon cardamom

1/2 teaspoon allspice

1/2 cup salted butter, cut into chunks

1/4 cup Imperial Sugar Extra Fine Granulated Sugar

1/4 cup lightly packed Imperial Sugar Light Brown Sugar

1 egg yolk

1/2 teaspoon vanilla extract

For the cream cheese spread:

8 ounces cream cheese, room temperature

1/4 + 2 tablespoons Imperial Sugar Confectioner’s Powdered Sugar

1 teaspoon vanilla extract

1/4 teaspoon cardamom

For the toppings:

1/4 teaspoon salt

water

1 Honeycrisp apple

1 cup caramel bits, such as Kraft Caramel Bits

3 tablespoons milk

1/3 cup chopped pecans

Preheat oven to 350. Cut a sheet of parchment to fit a 12-13” pizza pan. Set aside.

Whisk flour, baking powder, and spices together. In a bowl of an electric mixer, cream butter and sugars together for several minutes until combined and fluffy. Beat in yolk and vanilla, scraping down bowl as needed.

In two additions, add flour mixture on low speed. Once combined, increase speed to medium and mix until the dough comes together.

Flour the cut parchment and rolling pin. Press the dough into a ball, then roll out to almost the edge of the parchment. Don’t worry if it’s not a perfect circle. Place the parchment with the rolled dough on the pizza pan and bake for 14 minutes or until done and golden at the edges. Cool on the pan for 15 minutes, then remove to a wire rack to cool completely.

When the crust is cooled, make the spread. Beat cream cheese until light and smooth. Add powdered sugar, vanilla, and cardamom. Beat until combined. Spread on crust, leaving about 1/2" border. Refrigerate while you prepare the topping, for up to 1 day.

For the toppings: Mix salt with 1 1/2 cups water in a bowl. Slice the apple very thinly. Place the slices in the salt water and soak for 5 minutes. Rinse with cool water. Pat dry. Place in a single layer between paper towels and refrigerate.

Meanwhile, place the caramel bits and milk in a small saucepan. Heat on medium-low, stirring frequently until melted and smooth. Remove from heat.

In a small skillet, toast the pecan pieces until fragrant and toasted, about 4 minutes. Remove from the pan.

To assemble, place the apple slices in a spiral pattern on top of the cream cheese. Drizzle the caramel sauce on top and sprinkle with toasted pecans. Serve immediately.

For the easiest and cleanest cuts, use a large, greased knife. The caramel will stick otherwise.