Apple pizza with crème anglaise coulis
My family and I have been going apple picking for years. We go to the orchard and usually end up with a giant bag of apples.
I came up with this recipe because we had a bunch of leftover Cortland apples that were slightly shriveled. Instead of throwing them out or just making applesauce, I decided to reinvent the traditional pizza and turn it into a dessert. If you want to surprise your guests, try this delicious, original recipe. It’s a surefire hit!
- Pizza dough : in a bowl, combine the water, yeast, and sugar. Let stand for 10 minutes. In another bowl, combine the flour and salt. Make a well in the centre of the dry ingredients. Add the yeast and oil. Knead the dough for a few minutes until a smooth ball forms.
- Place the ball of dough in a greased bowl and cover with a clean cloth. Let the dough rise in a warm, humid place for one hour.
- Topping : preheat oven to 180 °C (350 °F). In a bowl, combine all ingredients for the apples. Set aside. In another bowl, using a pastry blender, combine all ingredients for the crumble. Set aside.
- On a floured surface, roll out the pizza dough. Spread the apple mixture over the dough. Add the crumble. Bake for 30–40 minutes until the dough is golden and the apples are cooked through.
- Crème anglaise : using an electric mixer, beat the egg yolks and sugar until light and frothy.
- In a pot, heat the Natrel Lactose Free 2%, cream, and vanilla. (Do not bring to a boil.) Pour a small amount of hot liquid over the egg mixture while continuing to whisk. While whisking, gradually add the remaining hot liquid to the egg mixture.
- Pour the egg and the Natrel Lactose Free 2% mixture back into the pot. Heat over low heat until the cream covers the back of a spoon. Refrigerate.
- Serve the pizza with a generous serving of crème anglaise coulis. Enjoy!