Apple Pizza with Vanilla Cream

Apple Pizza with Vanilla Cream

You can call it "apple tart with vanilla cream", but I made it as a pizza - I just improvised a quick dessert among the other pizzas with salty fillings. Here I combined the soft pizza dough with the apple flavour and the fine vanilla cream - this dessert was crazy, it instantly vanished from the plate and it was  much appreciated.

I recommend baking the sweet pizza first, so that it has some time to chill before serving. By the time you finish cooking all the salty pizzas, the dessert will be ready as well.

Helper recipes


2 pieces
optionally, you can add a handful of raisins and cinnamon
2 tbsp

Step by step


Prepare the base following my classic pizza dough recipe, let rest and rise.

I made double amount for 1 sweet pizza and 4 salty pizzas.


Meanwhile, prepare the vanilla cream, let chill for a bit.

I suggest making more cream at once and freezing it, so that you have it ready whenever you need. 


Roll the dough to a thin round using the rolling pin and lift onto a pizza pan or a tart pan.

Put aside and let rise.


Peel and core the apples, cut into thin slices. 


Spread the vanilla cream over the pizza base - not too much, not too little either - ideally, 5-6 spoons of cream spread evenly.

Make sure to leave 1 cm border all around.


Arrange the apples over the cream - you can also cut them into cubes, this way it will be easier to arrange.


Sprinkle with sugar on top and, optionally, with raisins. Next time I'd like to place the raisins under the apples, they cook very fast and they burn if they are on top - but they do have charm, roasted like that :)


You could sprinkle with cinnamon powder on top as well, it's up to you.


Bake for 30-35 minutes in the preheated oven at 200 degrees C.

It won't brown too much on top, so check the edges to see if it's ready.

Let chill for a while and serve.


You can decorate with powdered sugar, it's optional. 


Quantity: 500 g (6-8 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 40 min
Publish date:

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