Apple Brioche Pizza

[Kitchen Witch]

Apple Brioche Pizza


CRUST
1/2 cup butter (1 stick) -- cut up
2 large eggs
1/4 cup milk
1/4 cup water (70º to 80ºF)
1/2 teaspoon salt
2 2/3 cups bread flour
1/4 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast

TOPPING
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream
1 tablespoon Calvados (apple brandy)
OR
2 teaspoons vanilla extract
2 cups thinly sliced apples -- cored and peeled
1/4 cup apricot preserves -- warmed

Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough from pan. With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

To make topping: In small bowl, combine 3 tablespoons sugar and 2 tablespoons flour. Gradually add cream and Calvados; stir until smooth. Set aside.

Preheat oven to 400ºF.

Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top.




NOTES : Dough can be prepared in all-size bread machines.

To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.

To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.