Apple Everything Pizza

  Granny Smith Apples were on sale last week, so naturally I HAD to get a bag.  Surely I could come up with something tasty!  In the end, I took several recipes, some ideas of my own, and came up with this dessert pizza Tuesday night.  It’s a little bit Caramel Apple, a little bit Apple Crisp, a little bit Apple Cider, a whole lotta good!  🙂

  The Fruit Pizza crust comes from my mom’s recipe box, the crumble topping idea comes from Holly at Life As A Lofthouse, and the original pizza I was going to make before I thought of the apple cider cream cheese part, was from Pampered Chef.

Apple Everything Pizza

click title for easy printable

apple everything pizza text

Ingredients

  • FOR THE CRUST:
  • * * * * * *
  • 1-½ cup Flour
  • 1-½ sticks Butter, Softened
  • FOR THE APPLE CIDER CREAM CHEESE:
  • * * * * * *
  • 8 ounces Cream Cheese, Softened
  • ¾ ounce (.74) Apple Cider Packet
  • ½ teaspoons Cinnamon
  • ¼ cup Sugar
  • TOPPINGS:
  • * * * * * * *
  • 2 whole Medium Granny Smith Apples, Peeled, Cored And Sliced
  • ½ stick Butter, Softened
  • ½ cup Flour
  • ⅓ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • ⅓ cup Quick Oats
  • Caramel Ice Cream Topping

Preparation Instructions

FOR THE CRUST:
Mix flour, 1/4 cup sugar, and 1 1/2 sticks butter until smooth. Press into pizza pan or onto a circle pizza stone. Bake 12 minutes at 350F or until golden brown. Cool, loosen cookie from stone with the back of a large bread knife. Set aside.

FOR THE APPLE CIDER CREAM CHEESE LAYER: Mix softened cream cheese with cider powder, cinnamon and sugar until smooth. Spread on cooled crust.

TOPPINGS:
Peel, core and slice apples and place on cream cheese layer. {sprinkle with Fruit Fresh to keep from browning} With a fork, blend together, butter, flour, cinnamon, brown sugar and quick oats. Sprinkle on top of apples.

Broil for 2 minutes or until topping is golden brown.  Let cool 15 minutes before placing pizza in the fridge for at least 2 hours.

Drizzle pizza with caramel ice cream topping before cutting and serving.

MMMMM!

  You could probably eat it out of the oven, and we tried it that way, but I gotta say, its SO worth waiting for it to get cold. The cream cheese and apple flavors really pop then!  Voted best cold by all 4 little Fergusons AND their mommy and daddy! 🙂

~T

 

Mr. Postman, Floral Flashback & Not Your Ordinary Fruit Pizza

  Why hello there Mr. Postman!  What did you bring me today?

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  Not too many bills I hope!

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  Being a Postman looks like it takes a lot of concentration!

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  Thank you Sir, see you tomorrow!

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    I love when the kids come up with creative things to play!!!!

  Speaking of play, we got out some old sheets this weekend.  Would you believe that purple floral number used to grace my bed as a child?  Helloooooo 1980’s!

  I love how something as simple as a set of old sheets can promote hours of play.  From Rapunzel hair to Super man capes, Baby transportation, to baby Jesus, and the grand finale of Pillow Sack races!  They tried it all and had a blast doing it!

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Recipe time! 

After giving out this recipe to my best friend, I had a MAJOR Fruit Pizza craving and a major problem;  the only fresh fruit I had was pineapple.  So I dug in the deep freeze and pulled some Peaches, Blackberries and Blueberries that we froze last summer.  This was not going to be a beautiful Fruit Pizza, but by golly, it was sure going to taste good!

  My favorite part about this Fruit Pizza, and the thing I think that makes it unique from other recipes you’ve tried, is the Blueberry glaze you make to layer on top of the cream cheese layer.  Super YUMMY!

  Here is the recipe, excuse the picture, I told you I had to use what I had on hand, there was no time to scurry off to the store!133

  FRUIT PIZZA (click for printable version)

Crust:

1 1/2 cup flour

1/4 cup sugar

1 1/2 sticks soft butter

Mix ingredients well.  Pat into pizza pan or circle stone from Pampered Chef.  Bake 12 minutes at 350*.  Cool, then loosen cookie from stone using the back side of a large bread knife. 

Cream Cheese Layer:

Combine 1 pkg. Cream cheese and 1/4 cup sugar, spread over cooled cookie.

Blueberry glaze:

2 cups fresh, or still frozen blueberries

1 1/2 T. Cornstarch

1/2 cup sugar

1/2 cup water

  In saucepan, combine above ingredients except berries.  Cook, stirring until clear, thick and gel-like.  Remove from heat.  Add drained berries.  Spread on top of cream cheese layer.

  Decorate with fruit of your choice.

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Dig in! Betcha there won’t be any left!  But, a word to the wise, IF there is any remaining, its great on day 2, but is soggy by day 3.  So eat up!

Happy Baking!

~T