| Crust: | | 2 23 cup bread flour | | 1/4 cup sugar | | 1 pkt Fleischmann's(r) Rapid Rise Yeast | | 1/2 tsp salt | | 1/2 cup butter (1 stick) -- cut up | | 1/4 cup milk | | 1/4 cup water | | 2 x eggs | | Topping: | | 3 tbl sugar | | 2 tbl bread flour | | 1/4 cup whipping cream | | 1 tbl Calvados (apple brandy) OR 2 teaspoons pure vanilla extract | | 2 cup thinly sliced, cored and peeled apples (about 2 medium apples) | | 1/4 cup apricot preserves -- warmed |
| | To make crust: In large bowl, combine 1 cup flour , sugar, undissolved yeast and salt . Heat butter , milk, and water until very warm (120 to 130 F). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12 inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes. | | To make the topping: In small bowl combine sugar and flour. Gradually add cream and Calvados or vanilla extract, stir until smooth. Set aside. | | Preheat oven to 400 F. Form 3/4 inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top. | | NOTES: * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. | | Makes 1 x 12 inch Pizza |
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