Candied Apple Pizza Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - recipe Pizza Dough or 1-lb. ball purchased pizza dough
  • 1 1/2 cups - mascarpone
  • 1 1/2 tablespoons - powdered sugar
  • 1/4 teaspoons - vanilla bean paste or pure vanilla extract
  • 4 - medium green apples
  • 2 tablespoons - lemon juice
  • Streusel Topping
  • 3 tablespoons - all-purpose flour
  • 1/3 cups - packed brown sugar
  • 1 1/2 teaspoons - ground cinnamon
  • 1/4 teaspoons - salt
  • 3 tablespoons - unsalted butter
  • 3/4 cups - chopped pecans, optional
  • - purchased caramel sauce
  • 1 pinchs - flaked sea salt
  • - powdered sugar, for finishing
  • Pizza Dough
  • 1 teaspoons - sugar
  • 1 cups - warm water, 113° F
  • 1 tablespoons - active dry yeast (or 2 packets)
  • 2 tablespoons - olive oil, plus more to grease bowl
  • 1 teaspoons - fine sea salt
  • 2 1/2 cups - all-purpose flour, plus more for dusting
  • Directions:

    Preheat oven with pizza stone to 500° F (see notes if no pizza stone). For pizza, evenly divide dough in two pieces. Stretch each piece thin and dust with flour. Bake crusts 6-8 minutes or until firm with no browning. Let crusts stand to cool.
    In a small bowl mix mascarpone with powdered sugar and vanilla paste. Divide between two crusts; smear evenly to edges.
    Core and finely slice apples. Place slices in large bowl. Sprinkle with lemon juice; toss to coat.
    For Streusel Topping, in medium bowl combine flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Stir in pecans. Evenly spread apples then topping on cheese layer. Bake each pizza for 10-12 minutes.
    Combine caramel sauce with a pinch of sea salt. Remove pizzas from oven. Drizzle with caramel sauce. Generously sprinkle with powdered sugar. Makes 2 pizzas.

    Pizza Dough:
    In the bowl of a stand mixer, dissolve sugar in warm water; sprinkle yeast on top. Let stand for 10 minutes or until foamy. Add olive oil and salt to yeast mixture, then use the dough hook to mix in the flour. Mix until dough comes together. Add more flour as needed and allow machine to knead dough until smooth.
    Turn dough onto a floured surface and knead about 2 minutes more (dough will no longer be sticky). Place dough in an oiled bowl and turn to coat surface. Cover bowl with plastic wrap; let stand in a warm place about 1 hour, until doubled in size.
    Turn out dough onto floured surface. Divide in half; form into smooth, tight balls. Cover loosely with a floured kitchen towel and set in a warm place to rise again for 30-45 minutes.
    When ready to use, press dough with fingers to flatten as much as possible. Drape dough over hands, stretching to desired thickness and size. Place dough on a baking stone and top and bake as directed in recipes. Makes 2 (12-oz) portions.

    Brief Description

    Guy Fieri says this recipe is "like the state fair on a pizza", according to Better Homes & Gardens.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 16 min


    If you don't have a pizza stone, place a large sturdy baking sheet upside down on an oven rack. Preheat in the oven. To transfer pizza to the baking sheet, dust a baking peel or a second baking sheet with flour or cornmeal. Place pizza on baking peel or baking sheet. Gently shimmy the pizza onto the baking stone or preheated baking sheet.


    Guy Fieri - in Better Homes & Gardens

    Posted By:


    Posted On:

    September 3, 2012

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