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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour (for gluten-free version)
• Instead of Salt: Sea salt
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Dry baker's yeast: Fresh yeast (15 g)
• Instead of Apples: Firm pears
• Instead of Butter: Margarine, Coconut oil
• Instead of Granulated sugar: Cane sugar
• Instead of Ground cinnamon: Cinnamon blend
• Instead of Vanilla sugar: Vanilla extract (½ tsp)
• Instead of White sugar: Cane sugar, Light brown sugar

Equipment Needed

• Mixing bowl
• Wooden spoon
• Clean kitchen towel
• Work surface
• Rolling pin
• Peeler
• Chef's knife
• Sauté pan (frying pan)
• Small saucepan (for caramel)
• Tart pan or baking sheet
• Fork
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Yeast activation
• Make the caramel
• Bake

Chef Tips from the Video

• Use slightly acidic apples (Golden) to balance the caramel sugar.
• Add a pinch of fine salt to the caramel to enhance the flavors.
• Lightly dust with powdered sugar just before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for up to 2 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the caramel the day before and gently reheat before assembling.
• The dough can be made the day before, left to rise in the refrigerator (8‑10 h) then brought to room temperature before use.
• Cooked apples can be kept for 1 day in the refrigerator and quickly reheated before assembly.