Dessert pizza features apples, cheddar

RECIPE FINDER

April 13, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Flo D'Annibale of Morrisville, Pa., saw a recipe for an apple pizza in her local paper that she wanted to try. Unfortunately, she misplaced the recipe and would like to find something similar.

Jessica Brown from Salem, Ore., sent a recipe she uses for apple pizza. She says the dish is one of the best she has ever tasted and always wins raves from everyone in her family. "The apples with the cheddar cheese is just delicious!" she says.

This dessert pizza is prepared much like a classic French apple tart, but it is the addition of the cheddar cheese to the crust that sets it apart. It is both sweet and savory.

When served warm with a scoop of vanilla ice cream, it makes a perfect dessert for any occasion.

Cheddar-Apple Pizza Pie

Makes 12 servings

CRUST:

1 1/4 cups flour

1 teaspoon salt

1/2 cup shortening

1 cup shredded cheddar cheese

1/4 cup ice water

TOPPING:

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup butter, softened

4 medium apples

2 tablespoons lemon juice

Preheat oven to 375 degrees. To prepare crust, combine flour and salt in a medium bowl. Cut in shortening until crumbly. Add cheese. Sprinkle water over mixture gradually.

Shape into a ball with lightly floured hands. With dough roller, roll dough out to edge of a 13-inch pizza stone. Pinch sides up approximately 1 inch to form a rim.

Combine sugars, flour, spices and salt. Sprinkle half of this mixture over the prepared crust. Cut butter into remaining topping mixture until crumbly. Peel, core and slice apples into thin slices.

Arrange apple slices, overlapping them in circles, on the crust. Sprinkle with lemon juice and remaining topping mixture. Bake 35 minutes to 40 minutes or until apples are tender. Best served warm.

Per serving: 291 calories; 4 grams protein; 15 grams fat; 7 grams saturated fat; 35 grams carbohydrate; 1 gram fiber; 20 milligrams cholesterol; 332 milligrams sodium

Recipe requests

Peggy Taliaferro from Cockeysville would like a recipe for a raspberry tart like the one her neighbor shared with her made by a friend from Germany. It had a thin pastry crust that tasted like a cheesecake and was topped with fresh raspberries.

Marion Pedersen of Missoula, Mont., would like a recipe for a cookie that is baked in a waffle iron.

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