Try my Apple Butter Pizza when fall is in the air.
Spending most of my life in the New Jersey, I’ve been spoiled by all of the wonderful produce we have available, and this time of year as we see the last of the summer crop at the market, the fall selections are taking their place. Winter squash in so many shapes, and colors, pumpkins of all sizes, sweet potatoes, pears and my favorite apples….sigh
Spending my early childhood in Texas, I grew up loving apple butter and lately it’s been finding it’s way into different dishes, and Lisa jokingly suggested I use it for a pizza, and the more I thought about it the better it started to sound!
I didn’t want to make a dessert pizza, I wanted a savory pizza , one with a blend of complex flavors…..a tribute to fall and everything I love about it. So I started testing.
I went through a variety of tomato products trying to find just the right one, but it was worth it. If you’re expecting a traditional style pizza, you’re not going to be happy. But for that fall afternoon, when the weather has turned a little cool and you need a sweater, my apple butter pizza will be a just what the doctor ordered, as you celebrate the season!
If you love homemade pizza you might want to try these recipes:
- How to Make Homemade Pizza
- Southern Style Pizza
- Chicken Parm Pizza
- Italian Hoagie Pizza
- Pepperoni Pizza Grilled Cheese Sandwich
Apple Butter Pizza
Ingredients
Pizza Dough
- 3 ½ cup all-purpose flour
- 1 ¼ cup water
- 1 ¾ teaspoon active dry yeast
- 1 ¼ teaspoon sugar
- 1 ¾ teaspoon sea salt
- 1 tablespoon olive oil
Pizza Topping
- ½ cup apple butter
- ½ cup tomato paste
- ½ tart apple –sliced thin
- ½ cup gorgonzola cheese
- ½ cup baby arugula leaves
- 2 tablespoon toasted pine nuts
Instructions
Pizza Dough
- In your stand mixer bowl, add 1 ¼ cups of warm water (100 -105 degrees F or 38-40 C)
- Sprinkle dry active yeast and sugar on top of water, allow to sit for 10 minutes until yeast gets creamy
- In another bowl, mix flour with sea salt
- Add flour to yeast mixture and using a dough hook, mix until a coarse ball has formed on the dough hook (approx., 2-3 minutes)
- Allow dough to rest in bowl, with a damp towel covering the bowl, for 5 minutes.
- Continue to mix using dough hook on medium to low speed for about 2 more minutes
- (if the dough is too sticky to hold its shape add more flour 1 tablespoon at a time until its firm enough. If the dough is too dry add water one tablespoon at a time until moist enough)
- Coat a bowl with extra virgin olive oil and place the dough into the bowl and coat dough with olive oil, place a damp kitchen towel over the bowl and allow to rise for 40 minutes or until doubled in size.
- Divide dough into 2 dough balls and place on a floured surface and cover with a damp kitchen towel (not terry) and allow to rise until doubled in size (about 2 hours)
- Form dough into 12-14 inch pizza (free form) placing on pizza peel or cookie sheet .
- I used a pizza stone on my grill (my grill goes to 650 degrees when closed), you can make the pizza in a household oven if you like, just increase the time and set your oven to 450. Preheat your oven 20 minutes before you are ready to use it
- Mix apple butter and tomato paste together to make your pizza sauce
Pizza Topping
- Spread apple butter pizza sauce on your formed dough
- Place sliced apples randomly on top of sauce
- Use ½ of gorgonzola cheese, sprinkle on top of your pizza (try to hit the apples with some of the cheese)
- Bake until bottom of pizza crust is browned 5-6 minutes in a grill 11-14 in your oven
- Remove pizza from oven and top with baby arugula leaves and the remainder of the gorgonzola crumbles, and toasted pine nuts.
- Cut into slices and serve immediately with a drizzle of extra virgin olive oil and crushed red peppers if you like a little heat on your pizza.
Cristina Morganti-Kossmann says
Hi chef! Lovely recipes today I’ll try the Jewish Apple cake. For sure
Regarding the pizza my classic is a white pizza where I use thinly sliced pears, small pieces of Gorgonzola Distributed regularly on top and broken walnuts. A little, giro d’olio, e.v. olive oil, pepper and quick in the oven. Try. Delicious !
rosemary merrill says
when I click on Classic Thanksgiving Sides, all I get is Apple Butter pizza???????
Chef Dennis Littley says
sorry Rosemary- I made a mistake with that link. This is the correct link -> https://www.askchefdennis.com/thanksgiving-leftover-ideas-recipes-around-kitchen-table/
Donna says
I used your dry brine recipe for my turkey last year and it was great! Planning to do the same this year. Sooo much easier than liquid brine and it just absorbed such great flavor and moistness!
Thank you!!
Kimby says
Dennis, your photos look like fall during these transitional weeks — from green to color — the best of both. What a marvelous creation!
Jane says
This recipe looks and sounds just fantastic. It would never have occurred to me combine these flavors on a pizza. I love your original recipes, Chef Dennis. You continually come up with the most wonderful flavor combos. Love your blog, as always!