This is the ULTIMATE apple dessert pizza. With a pillowy soft crust, tender spiced apples, sweet oat crumble, and a caramel drizzle on top, it’s easily one of the best apple desserts you’ll ever make.
- 2 tbsp unsalted butter, melted
- 1/4 cup quick oats
- 2 tbsp all purpose flour
- 3 tbsp light brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 3 Granny Smith apples, peeled and thinly sliced
- 1/4 of a lemon, squeezed
- 2 tsp granulated sugar
- 3 tbsp unsalted butter
- 1 1/2 tbsp all purpose flour
- 1 tbsp apple cider
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar, packed
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 2 – 2 1/4 cups all purpose flour
- 1 envelope Fleischmann’s RapidRise® Yeast
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 2/3 cup warm water
- 3 tbsp canola or vegetable oil
Caramel Sauce (half the recipe)
- Mix together all of the ingredients and place in the fridge uncovered. By the time it’s ready to use, it will be the perfect crumbly consistency.
- Place the sliced apples in a colander that is nested inside another bowl. Toss the apples in the lemon and 2 tsp of granulated sugar. Let them macerate for 30 minutes while you make the pizza dough.
- In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt.
- Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot.
- At this point the dough will be VERY wet. Mix in another cup of flour and it should come together as a very shaggy dough.
- Dump the dough out onto a floured surface and knead it for about a minute. Keep dusting the dough and surface with flour to prevent it from sticking. Don’t use more than 1/4 cup of flour during this process.
- In the end you should be left with a smooth dough. Shape it into a ball and let it rest for 10 minutes.
- While the dough rests, make the coating for the apples. In a saucepan over medium heat, melt down the butter.
- While the butter melts, combine the 2 tbsp brown sugar, 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg in a small bowl. Set aside.
- Also dump out any juices that were released from the apples and place the apples back into the bowl, not the colander.
- Once the butter is melted, whisk in the flour for about a minute and then quickly whisk in the apple cider. The mixture will turn into an apple sauce consistency.
- Just as the apple cider is mixed in, whisk in the sugar and spice mixture. Vigorously whisk until you reach a smooth consistency. It should look like a cross between a very thick caramel and apple sauce.
- Pour the mixture over the apples and use a rubber spatula to coat.
- Preheat the oven to 425F.
- After 10 minutes, the dough should have puffed up a very small amount.
- Cover a pizza pan in parchment paper and lightly dust with flour. For best results, use a pizza pan with holes on the bottom.
- Place the dough into the center of the parchment and press it down with your fingers. Push the dough out to the edges into a 12-13″ circle. The center should be thinner than the edges. If it’s giving you a hard time, leave it alone for a couple minutes then go back to it.
- Place the apple slices on top in a starburst pattern (see picture above). You may have some apple slices leftover depending on the size of the apples used.
- Take the oat crumble out of the fridge and crumble on top. Use as much or as little as you like.
- Bake for 20-22 minutes or until the crust is golden brown. The tips of some of the apples might darken around the edges which is perfectly fine.
- While the pizza bakes, make the caramel.
- Pour it into a glass container and place it in the refrigerator uncovered to thicken.
- By this point, the pizza should be done. Let it cool for about 10 minutes and then drizzle on the caramel sauce.
- Slice with a large knife (not a pizza cutter) and enjoy!
Keywords: dessert pizza, apple dessert pizza, homemade pizza dough, caramel apple, homemade caramel