A couple of weeks ago I posted about the whole wheat pizza crusts I made. Well, one crust was used for the regular pizza, the other I used to make a dessert pizza. If you get a dessert pizza from one of the big pizza chains, you're probably going to get a can of pie filling on a crust with some kind of crumble and icing. I tried avoiding that. Instead I used thinly sliced apples and cranberries and topped that with a granola and brown sugar crumble. It really is a version of a tarte fine, a French tart of puff pastry with thinly sliced apples.
This pizza came out really well. I poached the apples in a simple syrup to prevent browning (I was cutting the apples well before I was baking) and to add sweetness. I was a little worried about the crumble because I winged it but it turned out good. The whole wheat pizza crust worked well because its savory flavor and hint of spice cut the sweetness of the other ingredients very well.
Makes 1 pizza
2 large apples (I used Granny Smith)
1/2 cup dried cranberries
For the simple syrup
3/4 cup sugar
1 cup water
For the crumble
1/2 stick butter (room temperature)
1 cup granola
1/2 cup light brown sugar
Preheat the oven to 425° F. Combine the water and sugar in a medium saucepan and put on medium-high heat. Once it starts boiling, reduce the heat and let the syrup simmer. Slice the apples as thin as you can (this was a good excuse for me to try my new mandolin). Put the apple slices in the syrup and turn up the heat and bring to a boil. Once the syrup starts boiling again, remove the apples and let them drain and cool.
Once the slices are cool enough to handle (careful,boiling sugar is just as dangerous as boiling oil), layer them on the pizza crust. Sprinkle the cranberries on top of the apple slices.
In a medium bowl combine the butter, granola, and light brown sugar. Use a fork or a knife to "cut" the crumble up into little pieces and sprinkle over the pizza.
Place in oven and bake for about 10-12 minutes. Cool slightly, slice, and eat!