Try a sweet twist on traditional pizza with this delicious dessert recipe from baker John Barricelli, adapted from his "SoNo Baking Company Cookbook."
- 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)
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.
Preheat oven to 425 degrees with a rack set in the middle.
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.
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.
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.