Recipe: Apple Brioche Pizza (Fleishmann's Yeast recipe, bread machine dough cycle)

APPLE BRIOCHE PIZZA

Dough can be prepared in all-size bread machines.

FOR THE CRUST:
1/2 cup (1 stick) butter, cut up
2 large eggs
1/4 cup milk
1/4 cup water (70 to 80 degrees F)
1/2 teaspoon salt
2 2/3 cups bread flour
1/4 cup sugar
2 teaspoons Fleischmann's Bread Machine Yeast

FOR THE TOPPING:
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup heavy (whipping) cream
1 tablespoon Calvados (apple brandy) or 2 teaspoons pure vanilla extract
2 cups thinly sliced, cored and peeled apples (about 2 medium)
1/4 cup apricot preserves, warmed

Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough from pan. With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

To make topping: In small bowl, combine 3 tablespoons sugar and 2 tablespoons flour. Gradually add cream and Calvados; stir until smooth. Set aside.

Preheat oven to 400 degrees F.

Form 3/4-inch 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.

Makes 1 (12-inch) pizza
Source: Fleishmann's Yeast