Dessert Pizza Apple Pie

A great dessert pizza with apples, crumble with oats and dulce de leche which is perfect for dessert in the autumn when the apples are ripe.

This is one of the recipes I tested after becoming curious about the whole concept of pizza as a dessert or snack. I like when you can take a concept that is well established and turn it around a bit to achieve something that is better. In this case, it means taking pizza and turning it into dessert. I also see this as a fun way to end an evening where you have been offered pizza and happen to have some dough over which you can then experiment a bit with - let the guests fantasize a bit about what a good dessert pizza would have for toppings and try to get so close to their suggestions as possible. Who knows - maybe a magical taste combination will be created that way.

The combination of flavors in this recipe is certainly not particularly unique, but cooking and serving apples on a pizza base is a bit unusual. Usually I use apples and the crumble in this recipe to make a simple pie, but also thought that this should work great as toppings on a pizza dough, which I can confirm. The result can be compared a bit with an open apple strudel and who does not like that? To increase the feeling of strudel, you can also powder a little icing sugar on top of the finished pizza. However, I usually serve this with ice cream or whipped cream and dulce de leche which is sweet enough in my opinion.

Another recipe that I think is perfect for autumn as I love to go and pick apples from the trees nearby. There are few things that make me happier than a dessert made from local apples, especially in the autumn when the cold and darkness need to be balanced with positive things. In this case, it is also perfect as the end of a pizza night when the oven is already up to temperature and the guests can barely squeeze in another bite. The many sweet ingredients are perfectly balanced by the dough, which contains just the right amount of salt. You can eat the pizza hot straight out of the oven or cold - it is just as good regardless.

In this recipe, I choose to melt the butter in a saucepan and then add some of the ingredients. I think that way works just fine, but of course you can do it in the more classic way and let the butter come up to room temperature and then mix in sugar, flour and oatmeal without any further heat. The consistency will be slightly different, but I do not think it differs much in this case and choose the faster variant of melting the butter in a saucepan instead. However, be careful not to heat the butter more than it needs to melt and then turn off the plate or remove the pan from the plate. You do not want to burn the butter.