Homemade Apple Pizza
Since my plan for freezing my last big batch of pizza dough did not go QUITE as expected (despite being oiled, all the balls froze together in the bag), I wound up having to defrost more than I had intended, so I’ve been developing new ways to use it. I tried out a Mexican themed calzone for supper tonight, which wasn’t bad, but still needs some work and tweaking before I share it with all of you. But plan B, plan B was to make a dessert pizza using some of the massive pile of fruit we need to eat. Since the tarts turned out so well, this was the next logical step.
- Pizza dough of your choice (this is mine)
- 4 oz cream cheese (I used that 1/3 less fat neuchfatel stuff I can’t spell), room temp softened
- 2 teaspoons of Splenda
- more Splenda
- 2 medium or 3 small apples, peeled and sliced thin
- spray butter
- Preheat oven to 400 degrees.
- Roll out your pizza dough. If you actually manage to make it a pretty circle then you’ve got more skills than I do. Anyway, roll it out as thick or thin as you prefer.
- Put the cream cheese in a bowl and mix with 2 teaspoons of Splenda. Stir until well incorporated.
- Spread the sweetened cream cheese over the dough.
- Sprinkle cinnamon over the cream cheese.
- Place apple slices in a single layer over the cream cheese in whatever design you like.
- Spritz the apples with the spray butter (you know, like that Parkay buttery spray or I Can’t Believe It’s Not Butter spray).
- Sprinkle more cinnamon over the apples.
- Sprinkle Splenda (to taste) over the apples.
- Bake for 18 minutes on pizza stone or pizza pan.
OMG, this was delicious. Hubby drizzled honey over his, but I liked it exactly as it came out of the oven. Piping hot with lots of melty cream cheese and apples that still had a bit of bite to them.