Apple Cranberry Wensleydale Dessert Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 8 small slices
For the crust:
  • ⅔ cup lukewarm water, between 105 and 115 F (will feel slightly warm to the touch)
  • 1 tsp. active dry yeast
  • 1.5 Tbsp. butter
  • slightly generous ¾ cup white whole wheat flour (0.9 cup)
  • slightly generous ¾ cup regular whole wheat flour (0.9 cup)
  • ¾ tsp. salt
  • A little oil for oiling the bowls
  • course cornmeal for pizza peel or cutting board
For the pizza:
  • 4½ oz. Cranberry Wensleydale
  • 10 oz. apples (2 small apples, I used Honeycrisp)
  • ¼ cup. cranberry sauce (leftover homemade, from whole cranberries and sugar)
For the crust:
  1. Oil two bowls for the dough to rise in.
  2. Using a food processor fitted with the regular metal chopping knife, combine water, dry yeast, and butter in food processor.
  3. Process for a few seconds until smooth.
  4. Add flours and salt.
  5. Process again until the dough comes together in a ball (about 30 seconds) then let the ball continue to process for about another 10 seconds to knead.
  6. Place dough ball in large oiled bowl, cover with plastic wrap.
  7. Let dough rise. The time will vary based on the temperature of the dough and of the room, but about an hour is average. The important thing is how much the dough has risen, not how much time has passed.
  8. When the dough has almost doubled in bulk, divide it into two halves and shape into round balls again.
  9. Place pizza stone in oven and begin heating the oven to 500 F.
  10. Place each half of the dough in a clean, oiled bowl, cover, and let rise again. The second rise will be faster, about half an hour.
  11. Coat a large cutting board or pizza peel with a generous amount of coarse cornmeal.
  12. Place dough ball onto the cutting board and flatten with your hands, then roll out to the desired size (a 12 inch diameter works well).
For the pizza:
  1. Cut apples into thin slices.
  2. Sprinkle corn meal on a large cutting board or pizza peel.
  3. Lay parchment paper on the cutting board or peel.
  4. Roll out crust on top of the parchment paper.
  5. Spread cranberry sauce on the pizza in a thin layer.
  6. Top with sliced apples.
  7. Crumble Cranberry Wensleydale on top of the apples.
  8. Slide pizza onto preheated pizza stone in oven.
  9. Bake for 11 minutes.
  10. Pull (by parchment paper) pizza off pizza stone onto a serving platter.
  11. Cut with a pizza wheel (or sharp knife) and serve.
Recipe by Fit and Fed at