Apple Or Cherry Pie Dessert Pizza Recipes

HOMEMADE CHERRY DESSERT PIZZA

Steps:

• Place the milk and butter in a small pot and heat just until butter is melted. Alternatively, you can use the microwave for about 40 seconds.
• Place the warmed milk into the bowl of a stand mixer and add the sugar, yeast, salt and flour.
• With a dough hook attached, turn on the mixer and mix until the dough pulls away from the sides of the bowl and forms a ball.
• Turn it onto a floured surface and knead 3-4 times, just enough to smooth it out. Return to the bowl, cover and let rest 30 minutes. While the dough is resting you can make the streusel.
• In a small bowl, combine the flour, sugar, cinnamon and butter, then work the butter into the dry ingredients with your fingers until it resembles crumbs. Stir in the sliced almonds.
• Preheat oven to 400F degrees. When the dough has finished resting, turn it out onto a floured surface and roll it into a 12-inch circle.
• Spray a baking sheet or pizza pan with non-stick spray. If you are using a seasoned pizza stone you can skip this step.
• Move the dough to the pizza pan and spread the cherry pie filling over the dough leaving about 1-inch around the edge.
• Brush the bare edge with the beaten egg, then sprinkle the streusel over the top of the pizza.
• Place on center rack of the oven and bake 25-30 minutes until edge of dough is golden brown.
• Remove from the oven and allow to cool before adding icing.
• Mix the powdered sugar and cream in a small bowl until smooth.
• Drizzle icing on top of the cooled pizza, cut into slices and serve.

APPLE DESSERT PIZZA

Steps:

• Preheat oven to 475°F. Line a pizza stone or baking sheet with parchment paper.

APPLE-CHERRY LATTICE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
• Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
• Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
• Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

APPLE OR CHERRY PIE DESSERT PIZZA

Steps:

• Place pizza crust on parchment lined pizza pan and preheat oven to 350.
• Spread pie filling over entire pizza crust.
• Mix all topping ingredients together with a pastry cutter until course crumbs form. Sprinkle over pie filling on pizza dough.
• Bake in oven for about 25 minutes until pizza is golden brown.
• Mix ingredients for icing and drizzle over cooled pizza. Enjoy!

APPLE CRISP PIZZA

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to fit a 12-in. pizza pan; fold under or flute edge. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover crust. Combine the first 5 topping ingredients; sprinkle over apples. , Bake until apples are tender, 35-40 minutes. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.

PIZZA HUT DESSERT PIZZA

Steps:

• Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
• Punch down dough now and then when you get a chance.
• Preheat oven to 550 degrees F.
• Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
• Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
• Yields one 16-inch dessert pizza.

APPLE PIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine yeast and 1/2 cup plus 2 tablespoons warm water in the bowl of a stand mixer fitted with the dough hook attachment. Add 2 tablespoons sugar, olive oil, and salt; mix until smooth. Add 2 cups flour and 1 teaspoon cinnamon; mix until just combined and dough forms a ball. Allow to rest, about 15 minutes.
• Combine 1 cup water, 1 cup brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon in a saucepan; bring to a boil. Add apples; cook and stir until tender, 3 to 5 minutes.
• Mix remaining 1/3 cup water and cornstarch together in a bowl until dissolved; pour into saucepan with apples. Stir continuously until filling is thickened, about 3 minutes; remove from heat.
• Place dough on the baking sheet; stretch to cover most of the sheet. Poke the surface all over with a fork. Distribute 1/2 cup brown sugar over the dough; spread apple filling on top.
• Beat butter in a bowl until fluffy. Stir in remaining 1/2 cup brown sugar, 2/3 cup flour, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until topping is just combined. Sprinkle topping over pizza.
• Bake in the preheated oven until golden, about 12 minutes.