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Makes 1 12” pizza
Unwrap caramels and place in a microwave-safe bowl. Add hot water and microwave for 30 seconds. Stir and microwave for an additional 15 seconds. Stir until the mixture is smooth and creamy. If sauce is too thick, add a bit more water, a teaspoon at a time, until you reach a loose, spreadable consistency.
For the apples:
Mix sugar, cinnamon, and flour in a small bowl. Core the apples and slice thinly. Place in a large bowl and drizzle lemon juice onto the apple slices. Sprinkle sugar mixture and very carefully mix, taking care not to break the slices.
For the pizza assembly:
When ready to assemble, spread caramel sauce onto stretched out pizza dough. Carefully shingle the apple slices on top of the sauce, covering the surface of the pizza. Drizzle more caramel sauce onto the apples. Finally, generously sprinkle peanuts on top of the apples.
Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.
If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your toppings.