Dessert pizza with apples and caramel

Ingredients

• 250 g All-purpose flour (Sift before use)
• 5 g Salt (About 1 teaspoon)
• 30 ml Olive oil (2 tablespoons)
• 5 g Dry baker's yeast (1 teaspoon)
• 150 ml Warm water (Temperature about 30 °C)
• 3 unités Apples (Firm variety (Golden, Pink Lady))
• 30 g Butter (For cooking the apples)
• 25 g Granulated sugar (2 tablespoons for the apples)
• 1 c. à café Ground cinnamon (To flavor the apples)
• 1 sachet Vanilla sugar (About 8 g, to add to the dough)
• 100 g White sugar (For the caramel)
• 30 ml Water (for the caramel)

Instructions

1. Yeast activation

   Dissolve the dry baker's yeast in 30 ml of warm water, stir lightly and let rest for 10 minutes until a foam forms.

   Time: PT10M

2. Prepare the dough

   In a bowl, mix the sifted flour, salt and vanilla sugar. Make a well, pour in the olive oil, the activated yeast and the remaining water. Stir with a wooden spoon then knead by hand for 5‑7 minutes until you obtain a smooth and supple dough.

   Time: PT10M

3. First rise

   Shape the dough into a ball, place it in the bowl, cover with a clean kitchen towel and let rest in a warm place for 2 hours until it doubles in volume.

   Time: PT2H

   Temperature: 30°C

4. Shape the dough

   On a lightly floured work surface, deflate the dough, stretch it with a rolling pin to form a circle of about 30 cm in diameter.

   Time: PT5M

5. Prepare the apples

   Peel the apples using a peeler, cut them in half then into quarters to easily remove the core. Set the quarters aside.

   Time: PT5M

6. Cook the apples

   Melt the butter in a sauté pan over medium heat, add the apple quarters, sprinkle with granulated sugar and cinnamon, cover and cook for 5‑7 minutes until they are golden and tender.

   Time: PT7M

7. Make the caramel

   In a small saucepan, pour the white sugar and water. Heat over medium heat without stirring, let the mixture turn a deep golden colour (caramel). As soon as the colour is achieved, remove from the heat.

   Time: PT5M

8. Assemble the dessert

   Pour the hot caramel into the bottom of the tart pan and spread it evenly. Arrange the caramelized apple quarters on the caramel, adding a little of their cooking juice. Cover with the dough disc, fold the edges inward and pinch with your fingers. Prick the surface with a fork.

   Time: PT5M

9. Bake

   Bake the dessert pizza in the preheated oven at 220 °C for 20 minutes, until the dough is golden and the caramel is slightly crunchy.

   Time: PT20M

   Temperature: 220°C

10. Unmold and serve

    Remove the pan from the oven, let it cool for 5 minutes, then gently unmold onto a serving plate. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g