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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.
