Last week, I talked about roux; how to make it and when to use it (visit TheTahoeWeekly.com; click on Local Flavor). I do want to clarify a couple things before I get into this pretty unique dessert that is tasty and worth trying.
Roux is a great thickener, but I don’t use it for near as many things as I used to. For example, when I make a creamed soup or a vegetable puree — as a lot of restaurants like to call them — I will usually use potatoes as my thickener. Also, I don’t make a brown sauce too often. I make a brown stock, but then I reduce that and make a demi-glace out of it. If I am making a sauce to go with the entrée or appetizer I will thicken the demi with cornstarch in order to keep the rich dark color and super smooth texture. I do use roux for stews and chowders for that nice thickness and creaminess that the roux affords. I also use roux when making sauces from light or clear stocks; obviously I use a béchamel as a base for a sauce because roux will already be in the béchamel.
For this dessert pizza, make your own dough, buy refrigerated dough from a store or ask for some dough from your favorite pizza parlor.
I realize I have readers who can’t eat gluten. You will notice the streusel is gluten-free, so you too can make this recipe. Purchase a gluten-free pizza dough at a local pizza parlor that offers gluten-free dough (I’m sure you know which ones do) or find a recipe online.
Apple Streusel Pizza
This recipe is for a 14-inch pizza.
2 C Ricotta cheese
¾ C sugar
½ t vanilla extract
Pre-mix all ingredients in a mixing bowl.
3 green apples, peeled, cored & sliced
¼ C lightly salted butter, melted
¼ C dark brown sugar
1 t cinnamon
¼ t nutmeg
1 T lemon juice
Toss all ingredients in a mixing bowl until the apples are well coated.
1 2/3 C potato flour
2/3 C white sugar
¼ C brown sugar
1/3 C frozen butter, cut into small ½-inch cubes
Pulse in a food processor into a course crumb-like texture.
1 C powdered sugar
2 T melted butter
½ tsp vanilla
Roll the dough out to fit a 14-inch pizza pan coated with oil. Perforate the dough to prevent bubbles. Sprinkle cinnamon all around the edge of the dough.
Next spread the cannoli cream evenly over the pizza to about one-quarter inch from the edge. For the next layer, spread the apples evenly over the cannoli cream.
Place in a preheated 450-degree oven for 15 to 20 minutes or until the filling is beginning to bubble.
Remove from the oven and sprinkle on the streusel topping, then return to oven and continue to bake until golden brown. Remove from the oven and drizzle with the icing.