Apple Rosemary Pizza Pie - 52 Cakes and Pies and Pizza Party Pizzas

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Sure looks like a pizza.

But it's an Apple Pie.

And it's a handy little recipe to have around.  MUCH LESS SUGAR than in a "standard Apple Pie".  Only 3 TBS of sugar in the filling, less than a teaspoon in each slice... less than the sugar many folks put in a cup of coffee.  Dare I suggest a diet Apple Pie!

But while low in sugar, it certainly does not lose anything in taste.

I grew up in Illinois, close enough to Wisconsin that we enjoyed our fair share of cheese.  I had a friend who's father ate any Apple Pie with a slice of melted cheddar cheese on top.  This carries that dietary choice a bit further and adds a layer of cheddar, much like a "normal Pizza Pie" has a layer of Mozzarella on the top.

The Pie can be assembled in advance, stored in the fridge and then baked during the last course of a meal so that it arrives hot and GORGEOUS just in time for dessert.

I LOVE THIS RECIPE.  Takes very little hands on time (the dough rises for an hour, but no hands on time during that).  In fact the dough recipe is made in a food processor, so no need for complicated pizza dough work.

A wonderful payoff in deliciousness, and a wonderful presentation!

One tip... Buy an apple peeler.  I am lucky enough to have good friends that I invite to dinner often.  They help me review recipes and cookbooks while I get to host small dinner parties every week or so.  One of my favorites has started offering small host (ess) gifts like this peeler.  At first I poo pooed it, thinking I can peel an apple with a trusty knife and didn't need another gadget.

Boy was I wrong.  Since receiving this gift I started making apple pies a couple times a month.  The time consuming part turns into about 5 minutes work.  If you have kids, the love this part.

And especially for this pizza/apple pie, the pieces are pre cut, evenly cut and make for a wonderful presentation... Take a look, has one of the highest recommendations on Amazon.

 OK... Here's what I did...

Apple Rosemary Pizza Pie

Ingredients

• FOR THE YEAST BUTTER PASTRY -1/2 Cup Warm Water (about 115 degrees)
• 1 Package (about 2 tsp) Instant (Bread Machine) Yeast
• 2 Cups Flour
• 2 TBS Sugar
• 1/4 Cup (4 TBS or 1/2 a Stick) Butter, cold from the fridge, cut into 8 pieces
• 1 Large Egg Yolk
• FOR THE APPLE PIZZA PIE - 2 TBS Cold Butter
• 3 Firm Apples, I like Honey Crisp or more traditional Granny Smith. Peel, Core and Slice into thin even slices.
• 3 TBS Sugar
• 1 tsp Cinnamon
• 1 Cup Grated Extra Sharp Cheddar Cheese
• 2 TBS Fresh minced Rosemary

COOKING DIRECTIONS

1. FOR THE DOUGH... Add the yeast to the water in a GLASS measuring cup. Mix with a fork and allow to sit for 5 minutes to dissolve the yeast and begin the blooming process.
2. Meanwhile, in the bowl of a food processor, add the flour, sugar and salt and process to mix for a few seconds.
3. With the blades running, add the butter one piece at a time , 3 seconds apart to form little beads.
4. Add an Egg Yolk to the water/Yeast mix and blend with a fork. Now add this to the Flour mix and process nonstop until a ball forms.
5. Place the ball of dough in a bowl, cover with plastic wrap and set aside in a warm spot allowing the dough to rise for about an hour.
6. FOR THE PIZZA PIE...Line a large baking sheet with Parchment Paper.
7. Spread the prepared, risen Dough evenly into a pizza shaped circle 12-15 inches, Smooth with a small rolling pin, leaving the edges a little thicker. Brush the edges with Olive Oil. Set this baking sheet in the fridge while you prepare the apples. Peeled, cored and thin slices (even size)
8. To Assemble the pie, Preheat the oven to 425 degrees. In a large bowl, mix the apple slices with the sugar and cinnamon. Lay these slices in an attractive pattern in a single layer as the filling of the pizza. I like the spiral look, slightly overlapping.
9. Dot the apples with the Butter.
10. Sprinkle the Cheese over the apples in a thin layer.
11. Sprinkle the Rosemary on top of the cheese.
12. Bake for 12 Minutes until the Apples have started to brown, the cheese has a bit of a chard crust beginning to appear and the crust has a baked look. Allow to rest for 5 minutes before slicing
13. Serve warm, add a scoop of Ice Cream if you like and ENJOY!

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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
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Quick and Easy Sausage Bread Pizza - 13 Tube of Sausage Upgrades

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Do you ever just stare into the abyss of your refrigerator and just want something quick easy and... well quick is probably the most important.

I happened to have a loaf of Sourdough bread, but a French Baguette works, almost any type of bread that has a little heft to it.  Sadly, justa slice of white bread, this doesn't work as well.

About the only trick is to be sure to toast the bread slightly... Just a quick 5-10 minutes in the oven while you are browning the sausage.

And once again, watch those sales.  I had a good run of luck in my garden this summer and have plenty of fresh made tomato pasta sauce.  But just a simple on sale jar of Ragu (pantry shopping, saves money) works just fine.

And of course those bulk tubes of sausage... $3 or $4 when not on sale but about once every three or four months... $1 a tube!  I get 20 at a time when they are cheap and use them a LOT!

SO, here you go, start to finish about 15 minutes, always a crowd pleaser, kids LOVE these and no fuss dinner from the Abyss!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Sausage Bread Pizza

Ingredients

• 6 Slices Sourdough Bread, Can use a long French Baguette, sliced thin, slightly toasted to make appetizer size rounds
• 2 TBS for each Slice Tomato Sauce
• 1 Pound Browned Bulk Sausage (divide evenly)
• 1 Cup Shredded Cheese

Cooking Directions

1. This is very very simple... Only trick is to slightly toast the bread on one side before assembly (6 minutes on only 1 side laid out on a cookie sheet 350 degree oven).
2. top the toasted side with a bit of Tomato Sauce (Fresh made, canned or store bought).
3. Top that with crumbles of browned and drained sausage
4. Top that with the shredded cheese
5. Bake in the 350 degree oven for about 10 minutes until the cheese has melted
6. Serve warm and ENJOY!

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This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
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Chicken Cordon Blue Pizza Roll Up - 52 Church PotLuck Lunches

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Sometimes you want a little something normal to look and taste special...

Here in God's Country (Kansas), we have something special, Shakespeare in the Park.  A chance to enjoy a night of fresh air, a little culture and a chance to picnic (food and even drink is allowed in the free area).  It has become an annual event for us and I always try to bring something fun...

Like a rolled up Pizza... Really, pizza dough, toppings and mustard for the sauce.  Just rolled up into a mini sandwich.

All the classic tastes of Chicken Cordon Bleu ( although not as classic as the name sounds, as the dish did not exist before the 1950's and was made popular as airline food (back in the day when it was exotic))... But I digress.

The dish is more of a process than a recipe since most of the ingredients are bought at the deli counter.  Thin sliced lunch meats with slices of cheese and a spicy brown deli mustard.

Just roll that pizza dough flat into a rectangle then add the toppings and roll up.  Add a little egg wash for color and some herbs for presentation pretty and you have a PIZZA... in a roll up sandwich.

Easy peasy.

But first... You can use any pizza dough recipe you like.  Here's my GOTO recipe.  It is easy, no rising and punching down, just mix, refrigerate and you are ready to go...

Here's what I do...

Pizza Dough

Ingredients

• 4-1/2 Cups COLD Flour (Measure flour and let it chill in the refrigerator for 1 hour or more)
• 1 large Pinch Salt
• 1 tsp Instant (quick rise) Yeast
• 1/4 Cup Olive Oil
• 1-3/4 Cups COLD Water (measure the water, then add ice cubes for a few minutes, remove ice, or measure and put in the fridge for a few hours... Colder the better)

Cooking Directions

1. OK, did you read the 2 COLD ingredients. Takes an extra hour or two of planning, I measure the water and the flour and pop them in the fridge for a couple hours to get cold. The small amount of yeast, relative to the amount of flour and the cold will make for a flat bread, almost no fermentation (rise). Just enough to soften the taste, but not make a big rise.
2. In my pre Kitchenaid days, I mixed and kneaded this recipe in a gallon size ziplock bag. Worked great, largely I believe because of the oil in the recipe. Without that, the dough would be too sticky to mix in a bag. But this sure made clean up easy.
3. Mix the dry ingredients first
4. add the water and oil about a fourth of each at a time
5. mix well until all the flour is hydrated and you form a large dough ball in your bag
6. continue kneading for about 10 minutes, or if you use your kitchenaid, use the dough hook attachment, and allow the machine to knead for 7 minutes
7. And now, time to divide... Generously sprinkle a work surface with flour. Also, prepare 4 ziplock sandwich size bags (bigger works fine as well) by spraying the insides of them with spray canola oil.
8. Plop the dough ball into the flour and coat well. Divide into 4 equal parts (or fewer if you know you are making larger pizzas). Put each dough ball into a prepared ziplock bag and refrigerate at least 6 hours, and preferably overnight.

Once you have the dough, the rest is a simple matter of layers, rolling a baking...

OK... Here's what I did...

Chicken Cordon Blue Pizza Roll Up

Ingredients

• 1 Ball Pizza Dough
• 1/2 Pound Thin Sliced Deli Ham
• 1/2 pound Thin Sliced Deli Chicken
• 1/2 Pound Sliced Swiss Cheese
• 1/4 Cup Yellow Deli Mustard
• 1 Large Egg (Beaten for egg wash)
• 2 TBS Herbes de Provence

Cooking Directions

1. Pre-heat oven to 350 degrees
2. Stretch the ball of dough into a rectangle, on a floured surface, continue to roll out the dough until you have a rectangle about a foot and a half wide bu a foot tall.
3. Layer the sliced Cheese, Ham and Chicken lunch meat and drizzles of the Deli Mustard, leaving the top 1/4th of the rectangle empty.
4. Starting from the bottom, roll up the dough to form a tight log shape.
5. Pinch the edges, sides, any seams.
6. Use the beaten egg and a pastry brush to "wash" or coat the log. Especially the seams and the top.
7. Sprinkle the herbs on the top, using a knife point, make several slits in the log to release steam.
8. Bake for 45 minutes until the outside of the log is a golden toasted brown color.
9. Allow to cool for at least 30 minutes before slicing to serve warm
10. Or chill overnight in the refrigerator and then slice for a cold sandwich... And ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pizza - Cheeseburger in Paradise Pizza... really, Jimmy Buffett Fans, sing along - 52 Pizza Party Pizza

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Look Close, you know the words, sing along...

With apologies to Jimmy Buffett

Cheeseburger PIZZA

in paradise 

Medium rare with mustard 'be nice 

Heaven on earth with an onion slice

I'm just a cheeseburger 

PIZZA 

in paradise 

I like mine with lettuce and tomato 

Heinz 57 and French fried potatoes 

Big kosher pickle and a cold draft beer 

Well good god almighty which way do I steer for my 

Chorus: 

Cheeseburger in 

PIZZA 

paradise (paradise) 

Makin' the best of every virtue and vice 

Worth every damn bit of sacrifice

To get a cheeseburger 

PIZZA 

in paradise 

To be a cheeseburger 

PIZZA 

in paradise 

I'm just a cheeseburger 

PIZZA 

in paradise 

And there you have it... All the song ingredients are here.  And, I must say this is a WONDERFUL pizza.  Really and truly does taste hamburger-ish.  The mix with the mustard and pickles is spot on with the hamburger.  I will admit, it started out as a goof, just a pizza challenge when I had a little extra time on my hand, but is now in my regular rotation.  Even planning a party around the idea now.

Highly recommended.

Here's what I did...



While I did indeed enjoy a "cold one" with the finished product, I decided this deserved a BEER BREAD PIZZA CRUST!  It's my goto recipe for a thick Chicago style pizza pie.  I also made this in a cast iron skillet.  The trick to all pizzas is HOT.  I had all my ingredients ready to assemble while I preheated the skillet to 500 degrees.  It lost a lot of heat during the less than 5 minutes it took to assemble the pizza (and I had to be careful to avoid burning my fingers while I spread out the dough, but it did what cast iron is famous for, retain the heat.  Thus, the crust had a crispness that I would not have gotten without a HOT skillet.


For the beer bread pizza dough recipe, go HERE.

Next, a very important step when making any Chicago thick pie, always line the bottom with cheese slices (in this case, provolone).  That helps to keep the crust from getting soggy.

And now, time to start singing the song... I like mine with Lettuce...

French Fried Potatoes


Really, fried some up ahead of time and lined the bottom.

The Hamburger was a no brainer, instead of an onion slice, I caramelized a few onion slices and mixed them with the burger.

I made a fast PIZZA marinara sauce from canned tomatoes.  Click HERE for that recipe.

Heinz 57

and

mustard 'be nice

Big kosher pickle (slices)

And what's a cheeseburger (pizza) without a little white Cheddar Cheese

Do all that quickly and get the cast iron skillet back in the 500 degree oven as quick as possible.  Now, it took about 15 minutes for the dough to cook.  I used my handy dandy instant read temperature probe.  Bread is done at 190 degrees.  Thick Chicago style pizza dough is ready at 190 degrees.

And for presentation purposes, Garnish with a hamburger bun top.


That may be one of the oddest things I have ever written here (and I try my best to write odd things just for fun, hoping one person sees the oddity).  So, let me repeat this...


The garnish is a HAMBURGER BUN!!!

I was in paradise... 

This is Pizza #26 in my list of 52 Pizza Party Pizzas...

Week #1 ...

A simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

Week #3

I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!

Week #4

A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza!  Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.

Week #5

A fond memory of our time living in the islands... US Virgin Island, St Thomas had a fantastic little beach bar where you could get a Steak and Gorgonzola Pizza (and a bottle of wine) for just $25... one of the few bargains on the island and a darn fine PIZZA!

Week #6

We stayed out on the grill for a fun APPETIZER PIZZA of Goat Cheese, Honey and Walnuts!  Worked perfect to serve as guests arrive, the sweet honey, zippy goat cheese and the savory walnuts paired perfect for a fine welcome treat!

Week #7

HOW COOL IS THIS BREAKFAST PIZZA???  Ham and Eggs... Cheese and tomato sauce!  It is actually a classic Italian recipe for
Bacon and Egg Pizza (Uova e pancetta Pizza)And it is WONDERFUL!

Week #8

Was something really special for me, a chance to cook with another respected Food Blogger, Penny from Lake Lure Cottage Kitchen, AND to use her open fireplace cooking grate to cook over a live fire and make a pizza topped with Ina Garten's Guacamole Salad!  Fruit, Vegges, Black Beans... Makes a FANTASTIC Pizza!

Week #9

My beloved Rotisserie Chicken gets dressed up with Taco seasonings to help create a Taco Chicken and Pickled Red Onion Pizza!  A wonderfully colorful and spicy pizza.  Something you would expect at a California fancy pizzeria... or now at home!

Week #10

Cul de Sac Famous empty Nestors that we are, we were a bit intimidated with the idea of sitting for 7 (YES, SEVEN) of our nieces and nephews for a weekend.  I decided to make pizza one night, even more challenging I decided to offer each of the kids a chance to pick their own toppings... CHEESE PIZZA was by far the most requested.  But just because it is a simple cheese pizza is no excuse not to make it the best.  LOTS of tips to make yours better than a pizzeria!

Week #11

A new twist on the original classic pizza... A Basil Mint Pesto Margherita Pizza.  Pesto is loaded with fresh herbs (herbaceous), Pine Nuts (Nutty) and Garlic (you guessed it... garlicky!), making this pizza layers upon layers of flavors!  And pretty too!

Week #12

Another big change of pace that was HUGELY successful as an appetizer was this Black Bean and Quinoa Salad Pizza.  Lots of fresh grilled Corn and a sweet sauce of honey and mascarpone cheese.  Unusual combination of ingredients, sauce,cheese and a DELICIOUS Change of Pace!

Week #13

Fresh, Local, and best and SUMMERTIME!
Great produce is available at just about any street corner... And sometimes even your own garden.  Cherry tomatoes are easy to grow and work great in container gardens.  And they make a FANTASTIC... Cherry Tomato Margherita Pizza.  Colorful and Summertime fresh tasting!

Week #14

More fresh local And Best...
Seasonal Summer Pizzas are very simple.  You want the ingredients to shine.  The sauce, dough and cheese takes a back seat to fresh garden herbs.  This Fresh Herb Pizza tastes like summer in a garden!

Week #15

This pizza was a delicious trip to my back yard garden!  MY TOMATOES ARE IN MY TOMATOES ARE IN!!!  A Fresh Heirloom juicy sweet tomato pie!  This is what an Italian pizza ought to be... fresh local and loaded with flavors.  My favorite so far!

Week #16

This pizza is a stretch of leftovers.  I had grilled some wonderful Korean Style Short Ribs but only had a single serving left.  SO... Stretch those ingredients to make a wonderful pizza for two, A Korean Beef Short Rib Pizza for 2!

Week #17

I experimented with a new technique today when I made an Italian Brick Oven Style Pizza AT HOME. The trick is HOT HOT HOT, not only the oven but a Pizza Stone as well.  My first was this FANTASTIC White Sauced garlic and Tomato Naples style Pizza!

Week #18

I went a little more traditional American Pizzeria style this week with a sausage pizza.  In Fact, this got an Italian upgrade with a Spicy Italian Sausage and Tomato Slices Pizza.  Made Naples style in the HOTTEST OVEN Possible.

Week #19

I vary a bit from a traditional looking pizza with a simple BEER BREAD Crust, MARGHERITA TOPPED Pizza.  A bit unusual but fast and EASY to make and a great Bar Snack or Appetizer.

Week #20

I added a cooking with beer pizza.  I simmered Rotisserie Chicken in a combination of beer and Hot Sauce, PLUS used a Beer Pizza Dough recipe to make these appetizer Buffalo Pizza Sticks with Blue Cheese.  All the tastes of a bar snack, Buffalo Chicken Wings on a Pizza!

Week #21

I was feeling very California this week with a now new CLASSIC, my version of the pizza that made Wolfgang Puck famous, the Salmon, Goat Cheese and Shaved red Onions Specialty Pizza.  Delicious and exotic (especially for Kansas)!

Week #22

As everyone says (and every married man knows), Happy Wife... Happy Life!  And that counts for pizzas as well.  This is my wife's pizza of choice... Your basic Cheese and Pepperoni Pizza.  Basic, but the post has plenty of tips for Italian Brick Oven style at home!

Week #23

This is best when served along side a HOT bowl of soup.  Barely qualifying as a pizza, using garlic butter as a sauce, but this Cheesy Garlic Bread Pizza is just perfect for an open face toasted cheese sandwich for soup or just call it... Cheesy Garlic Bread Pizza!

Week #24

I go to Italian Roots and make a simple (with complex flavors, Poor Man's Pizza, the Bruschetta!  A delicious Garlic Bread topped with tomato and mixins.  A Restaurant specialty made easy at home!

Week #25

I just LOVE this idea... 16 mini pizza appetizers, all made easy with a CAN of refrigerator biscuits... Really!  Biscuit PIZZA Fast and Easy Quattro Stagioni, Italian 4 Seasons Pizza... Although the is=dea can be used for any flavor (Taco, Margherita, or how about a Meatball that would look like a daisy!


OK, be sure to come back next Sunday... I already have plans for next weeks' Za!