Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Nutrition per serving
Calories3520.2 kcal (176%)
Total Fat158.1 g (226%)
Carbs495 g (190%)
Sugars247.2 g (275%)
Protein38.7 g (77%)
Sodium2675.8 mg (134%)
Fiber24.8 g (88%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the oat crumble
2 Tbspunsalted butter
melted
¼ cupquick oats
2 tablespoonsall purpose flour
3 Tbsplight brown sugar
packed
½ tspcinnamon
¼ tspfine sea salt
For the apple filling
3granny smith apples
peeled and thinly sliced
0.25lemon
squeezed
2 tspgranulated sugar
3 Tbspunsalted butter
1 ½ Tbspall purpose flour
1 Tbspapple cider
2 Tbspgranulated sugar
2 Tbsplight brown sugar
packed
½ tspcinnamon
⅛ tspnutmeg
For the pizza dough
2 cupsall purpose flour
1 enveloperapidrise yeast
1 ½ tspgranulated sugar
½ tspsalt
⅔ cupwater
warm
3 Tbspcanola oil
or vegetable
For the caramel sauce
Instructions
For the oat crumble
Step 1
Mix together all of the ingredients and place in the fridge uncovered. By the time it’s ready to use, it will be the perfect crumbly consistency.
For the apple topping
Step 2
Place the sliced apples in a colander that is nested inside another bowl. Toss the apples in the lemon and 2 tsp of granulated sugar. Let them macerate for 30 minutes while you make the pizza dough.
Step 3
While the dough rests, make the coating for the apples. In a saucepan over medium heat, melt down the butter.
Step 4
While the butter melts, combine the 2 tbsp brown sugar, 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg in a small bowl. Set aside.
Step 5
Also dump out any juices that were released from the apples and place the apples back into the bowl, not the colander.
Step 6
Once the butter is melted, whisk in the flour for about a minute and then quickly whisk in the apple cider. The mixture will turn into an apple sauce consistency.
Step 7
Just as the apple cider is mixed in, whisk in the sugar and spice mixture. Vigorously whisk until you reach a smooth consistency. It should look like a cross between a very thick caramel and apple sauce.
Step 8
Pour the mixture over the apples and use a rubber spatula to coat.
For the pizza dough
Step 9
In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt.
Step 10
Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot.
Step 11
At this point the dough will be VERY wet. Mix in another cup of flour and it should come together as a very shaggy dough.
Step 12
Dump the dough out onto a floured surface and knead it for about a minute. Keep dusting the dough and surface with flour to prevent it from sticking. Don’t use more than 1/4 cup of flour during this process.
Step 13
In the end you should be left with a smooth dough. Shape it into a ball and let it rest for 10 minutes.
Step 14
Preheat the oven to 425F.
Step 15
After 10 minutes, the dough should have puffed up a very small amount.
Step 16
Cover a pizza pan in parchment paper and lightly dust with flour. For best results, use a pizza pan with holes on the bottom.
Step 17
Place the dough into the center of the parchment and press it down with your fingers. Push the dough out to the edges into a 12-13″ circle. The center should be thinner than the edges. If it’s giving you a hard time, leave it alone for a couple minutes then go back to it.
Step 18
Place the apple slices on top in a starburst pattern (see picture above). You may have some apple slices leftover depending on the size of the apples used.
Step 19
Take the oat crumble out of the fridge and crumble on top. Use as much or as little as you like.
Step 20
Bake for 20-22 minutes or until the crust is golden brown. The tips of some of the apples might darken around the edges which is perfectly fine.
For the caramel sauce
Step 21
First, make sure your butter and cream are at room temperature. This is very important!
Step 22
Measure out all of your ingredients and set them next to your stovetop.
Step 23
In a medium saucepan, add the sugar and melt down over medium heat.
Step 24
Whisk occasionally at first, as it will take about 5 minutes to see any changes in the sugar. As clumps start to form, whisk constantly until it’s completely melted down (about 15 minutes).
Step 25
Once melted, it should be golden in color. Stop whisking and allow it to caramelize and darken. It will only take 1-2 minutes for it to turn a rich amber color. Don’t step away from the stove as this happens quickly.
Step 26
Take the pot off the burner and quickly whisk in the butter all at once. Whisk for about 30 seconds (it may not fully combine and that’s OK).
Step 27
Quickly pour in the heavy cream and whisk again. Keep whisking until it’s smooth and fluid. *if yours clumps up, see my notes in the post about troubleshooting your caramel.
Step 28
Finally, whisk in the vanilla and sea salt.
Step 29
Pour into a glass jar (it will be very thin at this point) and allow it too cool uncovered at room temperature for about 30 minutes.
Step 30
Cover and transfer to the fridge where it will last for up to 2 weeks. The caramel will thicken quite a bit once chilled, so warm it for about 15-30 seconds in the microwave to get the consistency seen in the images here.
Step 31
Pour it into a glass container and place it in the refrigerator uncovered to thicken.
Step 32
By this point, the pizza should be done. Let it cool for about 10 minutes and then drizzle on the caramel sauce.
Step 33
Slice with a large knife (not a pizza cutter) and enjoy!
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