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Apple Granola Pizza with Vanilla Drizzle

Apple Granola Pizza with Vanilla Drizzle

Apple Granola Pizza with Vanilla Drizzle

  • Cook Time: 30 Minutes
  • Yield: 1 (12-inch) pizza

This sweet pizza is excellent with morning coffee!

Ingredients

Pizza

  • 23 c. very warm water (120 to 130F)*
  • 1 envelope yeast, pizza crust
  • 1 can (21 ounces) apple pie filling
  • 23 c. granola cereal
  • 3 tbsp. melted butter OR margarine
  • OR 1 envelopes yeast, rapid or quick rise
  • 2 tbsp. sugar
  • ¾ tsp. salt
  • ¾ to 2 -1/4 cups all-purpose flour

Vanilla Drizzle

Directions

  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and melted butter; mix until well blended. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. 
  3. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.** (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching edge of the dough.
  5. Spread apple pie filling over crust; top with granola cereal.
  6. Bake on lowest rack for 12 to 15 minutes, until crust is browned adn granola topping is lightly browned. Remove from oven and cool 5 minutes
  7. Combine vanilla drizzle ingredients in a small bowl. Drizzle over pizza. Serve warm.

Tips

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away in a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading the dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.