New This Month

Apple Pizza


Try a sweet twist on traditional pizza with this delicious dessert recipe from baker John Barricelli, adapted from his "SoNo Baking Company Cookbook."

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, March 2012


  • Pate Brisee
  • 1/2 cup Applesauce
  • 6 Granny Smith apples, peeled, cored, halved, and cut into 1/8-inch-thick slices
  • 5 tablespoons unsalted butter, melted
  • 5 tablespoons confectioners' sugar, for dusting
  • 1/2 cup apricot jam
  • Vanilla ice cream, for serving (optional)


  1. On a lightly floured work surface, roll out pate brisee to a 16-by-11-inch rectangle, trimming if necessary, and transfer to a large baking sheet. Prick dough all over with a fork. Transfer to refrigerator; chill for 30 minutes.

  2. Preheat oven to 425 degrees with a rack set in the middle.

  3. Pour applesauce onto center of dough; using an offset spatula, spread evenly over dough leaving a 1/2-inch border all around. Arrange apples on top of applesauce in three tight rows down the length of the dough, using 2 apples per row. Brush with melted butter and dust heavily with confectioners' sugar.

  4. Bake, rotating the baking sheet two-thirds of the way through the baking time, until golden brown, about 50 minutes. Transfer to a wire rack.

  5. Meanwhile, heat jam in a small saucepan over low heat until warm; strain through a fine mesh strainer. Brush jam over warm pizza. Using a pizza wheel, cut into squares and serve.

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