- 1 tablespoon butter OR margarine
- 1 large onion, peeled and thinly sliced
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR 1 envelope Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons oil
- 1/3 cup pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon garlic powder
- Dash cayenne pepper
- 1 apple, cored and thinly sliced
- 1-1/2 cups (6 ounces) shredded sharp white cheddar cheese
- 1/3 cup chopped pecans
- Heat butter in a large skillet over medium heat and add onion. Cook until onions are well browned, about 15 minutes. Remove to a small bowl.
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan. Or roll into 10 x 14-inch rectangle and place on baking sheet. Form a rim by pinching the edge of the dough. Bake for 5 to 8 minutes until crust is set but not browned. Remove from oven.
- Combine maple syrup, pumpkin pie spice, garlic powder and cayenne pepper in a small bowl. Add apples to same skillet that onions were cooked in. Cook for 4 to 5 minutes until apples are lightly browned and no longer hard. If apples are sticking to the skillet, drizzle with 1 tablespoon of water.
- Spread onions over the par baked crust. Top with apples. Drizzle with maple syrup mixture. Top with cheese and sprinkle pecans over the top. Return to the oven and bake 7 to 8 minutes or until cheese is melted and crust is browned around the edges.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.