These are the changes I made to Binnur's apple filling, which I used for the pizza topping:
- Used two Granny Smith apples and one red apple
- After following Binur's directions for cooking the apple filling, I removed it from the stove and temporarily set it aside in a glass bowl.
- Toasted 1 cup sweetened coconut flakes in a pan on the stove with 2 Tbsp of butter. After toasting, I poured the apple filling back into the pan and mixed it with the coconut.
- Put a handful of Ocean Spray Reduced Sugar Craisins into a cup of water and allowed them to plump.
- Broke up a couple pecan halves
- Removed the coconut-apple mix from stove. I combined that with the pecan halves and Craisins. Then I spread the apple coconut topping on the baked crust with a rubber spatula.
This is the Hodgson Mill crust recipe and the changes I made:
- Used canola oil instead of olive oil.
- Let the dough rise two times. The first rising was for one hour instead of the suggested 15 minutes. The second time, I rolled out the dough on a floured surface, placed it into a large greased and floured skillet and let the dough rise for two hours (cold weather has been messing with my baking times this week).
- Baked the dough in the skillet for 15-20 minutes at 365 degrees.
- Removed the skillet from oven with a towel (super hot pan handle!) and flipped crust onto baking sheet. Decorated crust with Binnur's apple filling and cut into slices
I'm very pleased with how the recipe turned out. The pizza crust wasn't tough or overly thick. The apples and pumpkin pie spice gave the dessert pizza a fragrant autumn scent. I want to make this again for Thanksgiving.