Fudge, Nut and Fluff Apple Dessert Pizza (Robert Irvine) Recipe

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Fudge, Nut and Fluff Apple Dessert Pizza (Robert Irvine)
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  1. Dough:
  2. Topping:
  3. Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ( Proofing the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
  4. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
  5. While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender.
  6. Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 495.12 Kcal (2073 kJ)
Calories from fat 108.34 Kcal
% Daily Value*
Total Fat 12.04g 19%
Cholesterol 10.32mg 3%
Sodium 1190.96mg 50%
Potassium 297.66mg 6%
Total Carbs 89.02g 30%
Sugars 31.87g 127%
Dietary Fiber 5.35g 21%
Protein 8.45g 17%
Vitamin C 9.1mg 15%
Iron 1.5mg 8%
Calcium 75.1mg 8%
Amount Per 100 g
Calories 176.8 Kcal (740 kJ)
Calories from fat 38.69 Kcal
% Daily Value*
Total Fat 4.3g 19%
Cholesterol 3.69mg 3%
Sodium 425.26mg 50%
Potassium 106.29mg 6%
Total Carbs 31.79g 30%
Sugars 11.38g 127%
Dietary Fiber 1.91g 21%
Protein 3.02g 17%
Vitamin C 3.3mg 15%
Iron 0.5mg 8%
Calcium 26.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
  • 13

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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