Caramel Apple Pizza
All the flavors of fall's best caramel apples in an easy-to-make dessert pizza.
Prep Time: 25 minutes
Bake Time: 16 to 21 minutes
Yield: 1 (12-inch) pizza
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
2 tablespoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons Mazola® Corn Oil
2 tart green apples, peeled, cored and thinly sliced
1/3 cup brown sugar
2 tablespoons Argo® Corn Starch
1/2 teaspoon ground cinnamon
1-1/2 tablespoons butter OR margarine, melted
1-1/2 tablespoons Karo® Light Corn Syrup
1 teaspoon pure vanilla extract
1/4 cup chopped peanuts
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan (with a rim) or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Use a fork to dock the crust every inch or so.
Arrange apples in concentric circles on crust. Combine brown sugar, corn starch and cinnamon in a small bowl; mix well. Stir in butter, corn syrup and vanilla. Dollop over apples. Sprinkle with peanuts.
Tip: If using a pizza pan, place a larger baking sheet under the pan to catch any boil overs. Bake on center oven rack for 16 to 21 minutes, until crust is lightly browned and apples are tender. Let pizza rest 10 minutes before serving.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.