Girlfriend Pizza

Tools

Ingredients

  • 2 apples, cored and sliced
  • 1/4 cup brown sugar
  • 1 tablespoon butter
  • 1 teaspoon cinnamon
  • Pizza dough (store bought or homemade)
  • 1/2 pound chicken apple sausage, cooked
  • 1/4 cup pine nuts, toasted
  • 1/4 cup blue cheese, crumbled
  • 2 cups mozzarella cheese, grated
  1. Preheat oven to 450 degrees F.
  2. Core apples and slice each apple into thin slices.
  3. Place brown sugar, butter, cinnamon, and apples in Gourmet Fry Pan and cook over medium heat until apples are soft and caramelized.
  4. Using Rolling Pin, roll out dough on Roul'Pat® in small rounds.
  5. Transfer dough rounds into Round Tray which has been placed on Perforated Baking Sheet and top dough with apples, sausage, pine nuts, blue cheese, and mozzarella cheese.
  6. Bake at 450 degrees F. for 10 minutes or until bottom of crust is golden.

Tools used in this recipe

Flexipan® Round Tray Flexipan® Round Tray
Width Length Depth Diameter Capacity
FP002777 4" 4" 1 3/8" - 8 QT.
Demarle Différence® Frying Pan Demarle Différence® Frying Pan
Width Length Depth Diameter Capacity
DD902832 - - - - -
Medium Perforated Baking Sheet
Width Length Depth Diameter Capacity
MA435310 12 1/5" 17 1/8"
Roul'Pat® Roul'Pat®
Width Length Depth Diameter Capacity
RL006040 - - - - -
Beechwood Rolling Pin Beechwood Rolling Pin
Practical for large diameter pies and tarts. Do not soak. Wash & dry immediately.
TA000104
Magnetic Measuring Trio Magnetic Measuring Trio
Looking for the ever elusive measuring spoon that has separated from the set? This Magnetic Trio help keep everything together for convenient and organized storage. The double-ended spoons have both standard and metric measurements. The narrow end fits into most spice jars and the round end is perfect for measuring liquids. The flat base design allows the spoons to sit level on the counter and prevents tipping while filling.
GRP00001
Did you know?

The Flexipan® Fluted Bundt Mold center can be filled with fresh fruit after cooling and unmolding your cake.

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