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Apple Brioche Pizza




Source of Recipe


Peggy


Recipe Introduction


NOTES : * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.


List of Ingredients




CRUST

2 2/3 cups bread flour
1/4 cup sugar
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter (1 stick) -- cut up
1/4 cup milk
1/4 cup water
2 eggs

TOPPING
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream
1 tablespoon Calvados (apple brandy)
OR
2 teaspoons pure vanilla extract
2 cups thinly sliced, cored and peeled apples (about 2 medium apples)
1/4 cup apricot preserves -- warmed



Recipe





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 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.