Recipe by Lia Weber for Fleischmann’s Yeast

You do not have to activate the yeast in this recipe since we are using RapidRise Yeast. If you are using ActiveDry Yeast then you must activate it by combining the yeast, warm milk (120 to 130 degrees) and 1 Tablespoon of sugar. Let set for 10 minutes until foamy.

For the crust:

1/4 cup unsalted butter, melted
1/2 cup 2-percent milk, room temperature
1/2 tsp pure vanilla extract
1 egg, room temperature
1 1/4 tsp Fleischmann’s RapidRise Instant Yeast
2 to 2 1/2 cups all purpose flour
1/2 tsp salt
3 Tbsp sugar
1/8 tsp cinnamon

| Preparation | In a medium mixing bowl, whisk together melted butter, milk, vanilla, egg and sugar. In a separate bowl combine yeast, 2 cups of flour, salt, sugar and cinnamon.

Whisk together your dry ingredients and then add into your wet ingredients. Stir to combine until a soft dough forms. Place dough onto a floured surface and begin kneading, adding more flour a little at a time as needed. The dough should not be too sticky and will begin to become very smooth. Continue kneading for 4 to 5 minutes.

Place the dough into a greased bowl, spray the top with baking spray, cover with plastic wrap or a towel and place in a warm area. Let rise for 45 minutes to an hour.

After the dough has risen, punch down and place onto a floured surface. Roll out dough into a circle or rectangle about 1/4-inch thick. Place onto a parchment-lined cookie sheet. Cover with plastic wrap or towel and let rise for another 45 minutes to an hour.

For the apples:

4 medium granny smith apples, peeled & sliced thin
3 Tbsp sugar
3 Tbsp brown sugar
2 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
1/2 lemon, juiced

| Preparation | Peel and cut apples into thin slices. Place into a medium mixing bowl and add in sugar, brown sugar, cinnamon, salt, vanilla extract and lemon juice. Add more sweetness if desired. Stir to combine and set aside.

For the crumb topping:

3/4 cups (1 1/2 sticks) unsalted butter, cold
1 cup all purpose flour
3 Tbsp sugar
3 Tbsp brown sugar
1 1/2 tsp cinnamon
pinch of salt

| Preparation | Cut the cold butter into cubes. Whisk dry ingredients together. Add butter into dry ingredients and cut butter into the flour using a pastry cutter or your hands. The mixture will clump together and be coarse.

For the powdered sugar glaze:

1 cup powdered sugar
3-4 Tablespoons heavy cream
1/2 teaspoon vanilla extract

| Preparation | Whisk ingredients together in a small bowl until smooth. If glaze is too thin add more powdered sugar, too thick add more cream.

To assemble:

Preheat your oven to 400 degrees.

Once the dough has finished the second rise, you are ready to assemble the pizza. Spread the apples evenly across the dough and drizzle some of the remaining juice from the apple mixture across the pizza. Next, sprinkle the crumb topping evenly over the apples.

Place into the oven and bake for 15 to 20 minutes, or until the edges of the dough are golden brown and the bottom of the crust is golden as well. Remove from oven and place onto a cooling wrack. Let cool before adding the glaze.

To serve:

Once the pizza is cooled, using a piping bag or ziplock bag with the corner snipped off, drizzle the glaze across the pizza. Cut into squares or triangles to serve. Top with a scoop of vanilla bean ice cream to take it to the next level!

This can be made 1 day ahead of time, store in an airtight container and leave at room temperature. Warm in over before serving if desired. Enjoy!

Apple Crumb Pizza with yeasted crust