Warum das funktioniert
Der Boden is the trick: Mascarpone and Creme Käse are reichhaltig, thick and stable enough to spread without turning the crust into soup. Thin Apfel slices soften fast, Zimt sugar Karamellizes lightly, and a small Honig-Butter glaze gives shine without drowning the pizza.
Zutaten
- Smaller Pizzateig-Kugel220–250g
- Mascarpone70g
- Creme Käse, full-fat50g
- Vanilla extract1/2 tsp
- Powdered sugar1 tsp
- Pinch of saltsmall
- Apfel, very thinly in Scheiben1 large
- Melted Butter1 tsp
- Brown sugar2 tsp
- Zimt1/2 tsp
- Honig1 tsp
- Optional: chopped walnuts or toasted Haselnüsse1 tbsp
Zubereitung
- Preheat the oven to 220–240°C with a pizza stone or steel if you have one.
- Mix Mascarpone, Creme Käse, vanilla, Puderzucker and a tiny pinch of salt into a thick spreadable base.
- Stretch the dough slightly smaller than a normal pizza and keep the center thin.
- Spread the Mascarponecreme thinly over the base. Do not pile it into a Käsecake layer.
- Arrange the Apfel slices in one thin layer, slightly overlapping.
- Brush the Apfels lightly with melted Butter, then sprinkle with brown sugar and Zimt.
- Backen until the crust is golden, the Creme base is set and the Apfel edges soften.
- Zum Schluss a tiny Honig drizzle and optional nuts nach dem Backen.