- 75 g Butter, chilled and cubed
- 175 g Self Raising Flour
- 1 tsp ground cinammon
- 110 g brown sugar
- 110 g almonds
- 100 g raw sugar
- 30 g cornflour
- 2 egg
- 500 g Milk
- Seeds of 1 vanilla pod, or 1 tsp vanilla extract
- 6 granny smith apples, quartered and cored
- 1 tsp ground cinnamon
- 280 g Milk
- 2 tsp dried instant yeast or 20 g fresh yeast
- 1 tbsp olive oil
- 1 tsp sea salt
- 500 g baker's flour, plus extra for dusting
- vanilla icecream
- whipped cream
- icing sugar, for dusting
Place water and yeast into mixing bowl and heat to 37 degrees, 1 minute, speed 1.
Add all remaining ingredients and mix 6 seconds, speed 6. Put into lid locked position "Closed lid" and knead for 1.5 minutes "Dough mode" .
Transfer dough onto a ThermoMat or lightly floured bench top and work into a ball. Wrap in ThermoMat, or place into a bowl and cover with a tea towel, and allow to prove for 30 minutes or until doubled in size.
Place all crumble ingredients in the bowl and set to lid locked position "Closed lid" . Pulse for 1 second on Turbo, three times. Set aside and wipe out bowl (no need to wash.)
Place all ingredients in the bowl and cook at 90 degrees, 7 minutes, speed 4. Set aside. No need to wash the bowl.
Divide the apples across the top and bottom layer of the Varoma and sprinkle with cinnamon. Add 500g water to the bowl. Cook at Varoma temp, 17 minutes, speed 2.
Empty water from the bowl. Place steamed apple into the bowl and puree, 7 seconds, speed 5 (or until desired consistency). Set aside.
Preheat oven to 200C.
Divide the pizza dough into two or three balls (depending on how large you want your pizzas to be and/or how thin you want the crust) and place onto a floured surface. I usually make two large thick-crust pizzas with this recipe, but it can easily make three with a thinner crust.
Using a floured rolling pin, roll balls into desired pizza base size. Place pizza bases onto floured trays.
Divide custard between your pizza bases and liberally spread onto dough. Depending on how much custard you choose to use, you may have some leftover.
Repeat, but with the apple puree, being careful to layer the apple on top of the custard, rather than mixing them.
Sprinkle a thick layer of crumble onto each pizza.
Bake for 15-20 minutes.
Cut each pizza into 8 slices, dust with icing sugar and serve with cream and icecream.
Make the pizza dough
Make apple puree
Accessories you need
This recipe makes a LOT of pizza. It seems like there are lots of ingredients and steps, but actually most of the stuff will most likely already be in your pantry, and each component to the pizza can be made with just one or two steps. You can half the ingredients, but it's just as easy to make two pizzas and if you don't need them both, freeze one for another time. Defrost in the oven at 200 degrees for 15 minutes and it will be just as good as freshly baked!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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