?>

Apple Dessert Pizza with Caramel Cream Cheese Frosting

45 minutes
16 ingredients
Walnuts
Moderate

Servings - 10 servings

Ingredients

Filling

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour, spoon & leveled

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Topping

1/3 cup Diamond of California chopped walnuts

2 medium apples, thinly sliced

8 ounces brick-style cream cheese, softened to room temperature

1/4 cup unsalted butter, softened to room temperature

1 1/2 cups confectioners' sugar

1 teaspoon pure vanilla extract

1/2 cup store-bought or homemade caramel sauce, divided

The Steps

Make the crust: In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream softened butter for about 1 minute on medium speed. Add sugar, then beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Once completely combined, cover dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, cookie dough will spread over sides of pan.
Meanwhile, preheat oven to 300°F (149°C). Toast the walnuts for 10 minutes on a lined baking sheet. Set aside to cool.
Turn oven up to 350°F (177°C). Generously grease a 12-inch pizza pan. Remove chilled cookie dough from refrigerator and press onto pan to form a flat circle. Leave a 2-inch space from the edge. Bake for 18-20 minutes or until edges are very lightly browned. Allow crust to cool completely before decorating.
As you make frosting, soak apple slices in club soda to help prevent browning.
Make frosting: In medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla, and ¼ cup caramel sauce. Beat for 2 minutes until completely combined. Spread over cooled crust.
Decorate with apple slices, remaining caramel sauce, and toasted walnuts. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
Make ahead tip: Prepare the cookie crust 1 day in advance; cover tightly and store in the refrigerator until ready to decorate. You can also store the prepared cookie dough (for the crust) in the refrigerator for up to 1 day– see step 1.

Additional Notes:

Don’t use cream cheese spread; use brick-style cream cheese. Full-fat preferred, though low fat works too. Don’t use fat free.
If using my homemade caramel sauce, please keep in mind this is a salted caramel. For a sweeter caramel, reduce salt to 1/2 teaspoon. You can make the caramel sauce in advance– see make ahead tip in the caramel recipe.