Why this works
The base is the trick: mascarpone and cream cheese are rich, thick and stable enough to spread without turning the crust into soup. Thin apple slices soften fast, cinnamon sugar caramelizes lightly, and a small honey-butter glaze gives shine without drowning the pizza.
Ingredients
- Smaller pizza dough ball220–250g
- Mascarpone70g
- Cream cheese, full-fat50g
- Vanilla extract1/2 tsp
- Powdered sugar1 tsp
- Pinch of saltsmall
- Apple, very thinly sliced1 large
- Melted butter1 tsp
- Brown sugar2 tsp
- Cinnamon1/2 tsp
- Honey1 tsp
- Optional: chopped walnuts or toasted hazelnuts1 tbsp
Method
- Preheat the oven to 220–240°C with a pizza stone or steel if you have one.
- Mix mascarpone, cream cheese, vanilla, powdered sugar 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 mascarpone cream thinly over the base. Do not pile it into a cheesecake layer.
- Arrange the apple slices in one thin layer, slightly overlapping.
- Brush the apples lightly with melted butter, then sprinkle with brown sugar and cinnamon.
- Bake until the crust is golden, the cream base is set and the apple edges soften.
- Finish with a tiny honey drizzle and optional nuts after baking.