Recipe - Apple Brioche Pizza

CRUST
2 2/3 cup Bread flour
One fourth cup Sugar
1 pack Fleischmann's rapidrise
yeast
One half teaspoon Salt
One half cup (1 stick) butter; cut up
One fourth cup Milk
One fourth cup Water
2 Eggs

TOPPING
3 tablespoon Sugar
2 tablespoon Bread flour
One fourth cup Whipping cream
1 tablespoon Calvados; (apple brandy) OR
2 teaspoons spice islands
pure vanilla extract
2 cup Thinly cut or sliced up ; cored and
peeled apples (about 2
medium)
One fourth cup Apricot preserves; warmed

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 130øF).
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 12inch 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; stir until smooth. Set aside.

Preheat oven to 400øF.

Form 3/4inch 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.

Notes: Makes 1 (12inch) pizza
Posted to MCRecipe Digest V1 #1062 by Gr8seeksM8@aol.com on Jan 29, 1998