Here is the pizza recipe I submitted for the Hodgson Mill Build A Better Pizza Contest. It’s actually quite healthy for a dessert! The crust is a whole wheat brioche dough, topped off with apple slices and agave caramel sauce. And, you could make this completely refined sugar free! Just use honey/agave instead. The chopped hazelnuts add a nice texture as well as extra healthy oils, too.
I was pleasantly surprised at how tasty this was even with such a large amount of whole grain flour and minimal sugar and butter. Not only that but it came together really quickly. You can throw all the dough ingredients together the night before, stick it in the fridge, and bake it up the next day. It really only took me a few minutes to assemble!
If you are so inclined you may vote for my recipe at the Hodgson Mill Facebook Page!
Healthy Apple Pizza
Whole Wheat Brioche Dough:
2 c whole wheat flour
1 c white flour
1 tsp yeast
1/2 c water
1/4 c honey
1/4 c butter, vegetable oil, or coconut oil
Agave Caramel Sauce:
1/3 c agave nectar
3 tbsp heavy cream
pinch of salt
1 apple, sliced
1 tbsp sugar or honey/agave
1/2 tsp cinnamon
1 tbsp butter
1 tbsp chopped hazelnuts, or nut of choice
1 tbsp turbinado sugar (optional)
1/2 portion whole wheat brioche dough
agave caramel sauce, to taste
1. Make brioche dough: In a large bowl, combine dry ingredients. In a separate bowl, whisk together wet ingredients. Gradually pour wet into dry and mix together with a wooden spoon until there are no more dry spots. Cover and let stand at room temperature for about 2 hours. Then, place in fridge for at least 2 hours or until you’re ready to use it.
2. Make agave caramel sauce: Combine all ingredients in a small saucepan and heat over medium flame. Stir occasionally until sauce has thickened, about 10-12 minutes.
3. Assemble pizza: Preheat oven to 350 F. Dust the top of the brioche dough with white flour and split in half. Take one piece and stretch into a smooth ball, dusting with more flour if necessary. It’s not necessary to knead the dough, simply pull the dough out and under until the surface is taut. Place on a baking sheet, then using your fingertips, gently press into a circle until 1/2″ thick. Core and cut apple into thin slices, then toss with cinnamon and sugar. Place apple slices in a circle, starting from the outer edge. Cut butter into four pieces and place on top of pizza. Sprinkle with turbinado sugar, then bake for 20-22 minutes until apples have softened and brioche is cooked through. Drizzle with agave caramel and finish with chopped hazelnuts.