Saturday, November 27, 2010 Apple Pecan Pizza Pie

This is a great dessert you can prep ahead of time and whip up quick when guests stop by.

Start with the dough. If you have a great pizza dough recipe use it. If not you'll have to buy it at the store or the bakery, because I'm not giving out my recipe :)
Most dough you buy will need some time to rise, check the directions. I let my dough rise, then I portion it into 8 ounce balls and stick them in the fridge covered in plastic wrap. The longer they sit the better they will taste. 4 day dough is better than 1 day dough.

For the apple topping I used two kinds of apples. 2 Granny Smith and 3 McIntosh. Peel and slice evenly. Toss them in a pan with a little water, a little more brandy, some sugar and some cinnamon. As they cook the McIntosh apples will turn into sauce while the Granny Smiths will remain whole.

In another pan melt some butter, brown sugar and maple syrup. Toss in pecans and coat them with the syrup. Done.

Take a small container of ricotta cheese and mix in some powdered sugar to taste. Label it so you don't try to make lasagna with it and put it back in the fridge.

Put the apples and the pecans away in separate containers in the fridge until you need them. They'd last at least a week (if no one ate them, which won't happen). When your company stops by throw in your pizza stone and turn your oven to 500. Put some flour on the counter and your hands and push out the ball of dough with your knuckles. Put it on a pizza pan or cookie sheet and load with the toppings. Apple sauce first, then the pecans then the cheese. Cook on the pan for about 5 minutes and switch it to the stone to finish. Bake until crust is golden.

Eat, enjoy and hope your guests don't stop by everyday expecting this faboo dessert!

Bang on, my peeps!



Post a Comment