Fruit Filled Breakfast Pizza

Note: the prep time listed above is including time to make the dough. I already had the dough made for something else and changed my mind – if that’s the case then your prep time is more like 30 minutes.

Also I only used half of the dough I had made so even though this IS Ree’s recipe I have listed it for making only half of it.

For the dough:
Sprinkle yeast over 3/4 cups warm water. Let stand for a few minutes.

In a food processor or mixer with dough hook, combine flour and salt. Drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Preheat oven to 400ºF as you are getting the filling started.

For the filling:
Combine the apples, sugar, cinnamon, juice, water and salt in a medium saucepan over high heat. Bring to a boil, cover and reduce heat to medium and simmer until apples are soft, about 15-20 minutes.

In a small cup or bowl, combine the cornstarch with about a tablespoon of cold water to make a thin paste. Pour into the apple mixture and stir until thickened. You want the mixture to be pretty thick so that it doesn’t run out of the dough while baking.

Now roll out the dough but rather than using flour on your counter to keep it from sticking, use powdered sugar. So on a lightly sugared surface, roll out the dough into a circle – roll it pretty thin.

Make an egg wash by cracking the egg into a bowl and adding a tablespoon of water. Whisk for a second with a fork just to combine. Set aside.

Place spread the filling across the center of one half of the dough circle, leaving edges bare.

Using a pastry brush, brush a little of the egg wash all around the edge of the dough. Fold one half of the dough over and crimp the edges to seal them. Place on a pizza pan and bake until golden brown and crunchy, about 20 minutes.

Allow to cool about 15 minutes otherwise the frosting will just melt all over the place.

Once the pizza is fairly cooled off but still warm, make the frosting. Combine the powdered sugar, merengue powder and milk in a small bowl and stir with a fork until smooth. Drizzle over the pizza and serve.