| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 2/3 | c | Bread flour |
| 1/4 | c | Sugar |
| 1 | pk | Fleischmann's rapidrise yeast |
| 1/2 | ts | Salt |
| 1/2 | c | (1 stick) butter; cut up |
| 1/4 | c | Milk |
| 1/4 | c | Water |
| 2 | Eggs | |
| 3 | tb | Sugar |
| 2 | tb | Bread flour |
| 1/4 | c | Whipping cream |
| 1 | tb | Calvados; (apple brandy) OR 2 teaspoons spice islands pure vanilla extract |
| 2 | c | Thinly sliced; cored and peeled apples (about 2 medium) |
| 1/4 | c | Apricot preserves; warmed |
INSTRUCTIONS
CRUST TOPPING To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130°F). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados; stir until smooth. Set aside. Preheat oven to 400°F. Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top. Notes: Makes 1 (12-inch) pizza Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@aol.com on Jan 29, 1998
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