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Ingredients
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Apple Topping
Pizza Base and Assembly
Finishing (optional)
Method
Apple Topping
Prepare apples
Peel (optional), core and thinly slice the 3 apples into 1/8–1/4-inch slices. Place slices in a bowl and toss immediately with 2 tablespoons lemon juice to prevent browning.
Cook filling
In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the sliced apples, 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Stir to coat and cook, stirring occasionally, until apples begin to soften, about 6–8 minutes.
Thicken and finish
In a small bowl whisk 1 tablespoon cornstarch with 2 tablespoons water until smooth. Pour the cornstarch slurry into the skillet with the apples and cook 1–2 minutes until mixture thickens and becomes glossy. Remove from heat and stir in 1 teaspoon vanilla extract. Let the topping cool at least 10 minutes (it will continue to thicken as it cools).
Pizza Base and Assembly
Prepare oven and crust
Preheat oven according to pizza dough/crust package or to 425°F (218°C) for homemade dough. If using raw dough, roll or stretch to a 12–14 inch round on a lightly floured surface and transfer to a parchment-lined baking sheet or pizza pan. If using par-baked crust, place on pan and warm slightly per package instructions.
Brush and sprinkle crust
Mix 1 tablespoon melted butter with 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon. Brush the dough edge and lightly brush the center area where you want extra flavor. Sprinkle remaining mixture over the crust edge and lightly across the center for a sweet base (avoid saturating).
Assemble pizza
Spread the cooled apple topping evenly over the prepared crust, leaving a 1/2–1 inch outer rim for the crust. For buffet presentation, arrange apple slices attractively in concentric circles or evenly distributed clumps so slices remain visible.
Bake
Bake in the preheated oven until the crust is golden and edges are crisp and apples are bubbling, about 12–18 minutes (time varies with crust). If using a par-baked crust, bake 8–12 minutes until topping is hot and glaze sets.
Finishing (optional)
Glaze
While pizza bakes, warm 2 tablespoons apricot jam or apple jelly with 1 tablespoon water in a small saucepan or microwave until loose. Strain if desired. When pizza comes out of the oven, brush the warm glaze over the apple topping to give a glossy finish.
Serve
Allow pizza to cool 5–10 minutes for easier slicing. Dust lightly with 2 teaspoons powdered sugar if desired. Slice into 8–10 pieces and serve warm with scoops of vanilla ice cream or a dollop of whipped cream for buffet service.