Carolyn Blakemore

Fairmont, WV

Creative Creations

FRIED APPLE CINNAMON PIZZA with WALNUT TOPPING
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 cup Cheddar and Monterey Jack Cheese, shredded
3 tablespoons unsalted butter, melted
5 Golden Delicious Apples, peeled and cut into small wedges
Preheat oven to 450 F. Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza on the parchment-lined pan. Mist the crust and the rim with olive oil. Sprinkle th
e Cheddar Cheese over the crust. In a large non-stick skillet melt the butter, add the apple wedges and sauté the apples until tender crisp and golden brown.
Cinnamon Sauce:
1/2 cup brown sugar
1 tablespoon unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon Apple Pie Spice
1 tablespoon corn starch
1/2 teaspoon vanilla
1/2 cup water
In a medium saucepan mix together ingredients for the sauce, cook and stir until thick. Stir in fried apples, spoon mixture over the cheese on the crust.
Walnut-Streusel Topping:
1/4 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/8thteaspoon salt
1/4 cup unsalted butter,
1/2 cup chopped walnuts
Whisk together flour and the next 3 ingredients. Using a pastry blender, cut the butter into the flour mixture until crumbly. Add walnuts and blend well.
Spread streusel topping over the apples.
Reduce oven temperature to 425F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust, remove from the parchment lined pan and place crust directly on the oven rack for 1-2 additional minutes.