Apple Brioche Pizza Recipe

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Servings: 1


  • 2 2/3 c. bread flour
  • 1/4 c. sugar
  • 1 pkt Fleischmann's(r) Rapid Rise Yeast
  • 1/2 tsp salt
  • 1/2 c. butter (1 stick) -- cut up
  • 1/4 c. lowfat milk
  • 1/4 c. water
  • 2 x Large eggs
  • 3 Tbsp. sugar
  • 2 Tbsp. bread flour
  • 1/4 c. whipping cream
  • 1 Tbsp. Calvados (apple brandy) Or possibly 2 tsp. pure vanilla extract
  • 2 c. thinly sliced, cored and peeled apples (about 2 medium apples)
  • 1/4 c. apricot preserves -- warmed


  1. To make crust: In large bowl, combine 1 c. flour, sugar, undissolved yeast and salt. Heat butter, lowfat milk, and water till very hot (120 to 130 F). Butter does not need to heat. Gradually stir into dry ingredients. Stir in Large eggs and remaining flour to make soft dough. Knead 5 min. (Dough will be buttery; don't add in additional flour.) With floured hands, press dough to create 12 inch circle on lightly greased pizza pan or possibly cookie sheet. Cover; let rest 30 min.
  2. To make the topping: In small bowl combine sugar and flour. Gradually add in cream and Calvados or possibly vanilla extract, stir till smooth. Set aside.
  3. Preheat oven to 400 F.Form 3/4 inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mix over top. Bake on middle oven rack 18 to 22 min or possibly till crust is golden and apples are almost tender. Remove from pan; place on wire rack to cold slightly. Spread apricot preserves over top.
  4. NOTES:* To measure flour, spoon into standard dry-ingredient measuring c.; level with straight-edged knife.
  5. Makes 1 x 12 inch Pizza


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