Picture this: golden, buttery crust, still warm from the oven, cradling tender slices of cinnamon-kissed apples. Then comes the surprise—a blanket of sharp cheddar cheese that melts into every nook, creating this magical dance of sweet and savory in every bite. This isn’t just dessert—it’s an experience, the kind that makes you close your eyes and savor the moment.

Recipe Overview

Why This Recipe Works

Flavor fireworks: The way tart apples and bold cheddar play off each other is nothing short of genius.
Effortless elegance: Looks like you spent hours, but the truth? It comes together faster than folding laundry.
Endless possibilities: Swap cheeses, toss in nuts, drizzle honey—make it yours.

The Story Behind the Sauce

This recipe is my love letter to two traditions—the all-American apple pie and the British habit of pairing fruit with sharp cheese. But here’s the twist: we’re throwing it all on a pizza crust because why not? Some of the best things in life happen when we break the rules.

Essential Ingredients & Tools

Ingredients for the Dough

1 lb pizza dough (store-bought or homemade—no judgment here)

Ingredients for the Apple Filling

2–3 medium apples (Granny Smith for tartness, Honeycrisp if you like it sweeter)
1 tbsp lemon juice (keeps those apples looking fresh)
1/4 cup brown sugar (for that deep molasses kiss)
2 tbsp granulated sugar
1 tbsp cornstarch (the unsung hero that thickens everything up)
1 1/2 tsp cinnamon (because fall isn’t just a season—it’s a feeling)
1/4 tsp nutmeg (optional, but highly recommended)
Tiny pinch of salt (to make all the flavors pop)

Ingredients for the Topping

1 1/2 cups sharp cheddar cheese (freshly grated—trust me, it matters)
1–2 tbsp melted butter (for that golden crust edge)
1 tbsp turbinado sugar (for that irresistible crunch)

Tools You’ll Need

Baking sheet or pizza stone
Parchment paper (because nobody likes scrubbing pans)
Rolling pin (if you’re shaping your own dough)
Sharp knife and cutting board
Mixing bowls
Pastry brush (or your fingers—I won’t tell)
Box grater (for the cheese—no pre-shredded shortcuts here)

Serves: 6 | Prep: 25 min | Cook: 18–22 min | Total: 45–50 min

How to Make Apple and Cheddar Dessert Pizza with Cinnamon

Prep the Dough & Fire Up the Oven
Crank that oven to 425°F (220°C)—we want it hot enough to give us a crust with character. Roll out your 1 lb pizza dough on a floured surface until it’s about the size of a medium pizza (12–14 inches). Transfer it to a parchment-lined baking sheet and poke the center with a fork like you’re giving it tiny little love taps—this keeps it from puffing up like a proud peacock. Let it rest for 10 minutes; think of it as the dough’s power nap before the big show.
Create the Apple Filling
In a big bowl, toss your 2–3 medium Apple Slices with 1 tbsp lemon juice—this keeps them from turning into sad, brown slices. Add 1/4 cup brown sugar, 2 tbsp granulated sugar, 1 tbsp cornstarch, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and that tiny pinch of salt. Give it all a gentle mix and let it sit for 5–10 minutes. The apples will start sweating out their juices, which the cornstarch will later turn into a glossy, thick sauce. It’s like alchemy, but tastier.
Build Your Masterpiece
Spread those gorgeous apples over the dough, leaving about an inch around the edges. Now, shower it with 1 1/2 cups freshly grated sharp cheddar cheese—the sharper, the better. Fold the edges over the filling to create a rustic border, then brush that border with 1–2 tbsp melted butter and sprinkle with 1 tbsp turbinado sugar. This is where the magic happens—that sugar will caramelize into little pockets of joy.
Bake to Golden Perfection
Slide it into the oven and bake for 18–22 minutes, until the crust is golden and the cheese is bubbling like a happy little volcano. For extra crispness, move it to the lower rack for the last 5 minutes. Let it rest for 5–10 minutes before slicing—this is crucial, unless you want apple lava running everywhere.

Pro Technique

Cheese Matters

Don’t skimp on the cheddar—go for the extra-sharp, aged stuff. It’s like the difference between a handshake and a hug. Freshly grated melts better, too. If you’re feeling adventurous, try smoked cheddar for a deeper, woodsy note.

The Filling Secret

Letting the apples sit with the sugar and cornstarch is non-negotiable. It’s what turns runny juice into luscious, glossy goodness. If it looks too wet, drain a bit before assembling—nobody likes a soggy crust.

Chef’s Wisdom

Soggy Crust Blues

If your crust is more limp than a wet noodle, bake it on the lower rack next time. That direct heat crisps it up like a dream. And always let it rest before slicing—patience is a virtue, especially in baking.

Apple Choices

Firm apples like Granny Smith hold up better. Softer varieties turn to mush. If you want to mix it up, try adding a pinch of cardamom or allspice for extra depth.

Storage & Freshness Guide

Leftovers?

Store them covered in the fridge for up to 2 days. To bring back the crunch, reheat in a 350°F oven for 8–12 minutes. Microwaving is a crime against crust.

Freezing?

Not ideal—apples get mushy. But if you must, wrap slices tightly in foil and reheat in the oven. Just know it won’t be the same.

Nutrition Profile

Nutrient	Amount per serving
Calories	380
Protein	10g
Carbohydrates	60g
Fat	13g
Fiber	3g

Ingredient Variations and Their Impact

Honeycrisp Apples

Swap Granny Smith for Honeycrisp if you like it sweeter. Drizzle with caramel sauce post-bake for extra indulgence.

Smoked Cheddar

Trade sharp cheddar for smoked cheddar and toss on some Candied Bacon bits. Sweet, smoky, and utterly irresistible.

Puff Pastry Base

Feeling fancy? Use puff pastry instead of pizza dough. Pre-bake for 10 minutes to avoid sogginess, then brush with egg wash for shine.

Goat Cheese

For a tangy twist, swap cheddar for creamy goat cheese and top with toasted walnuts.

Spiced Sugar Blend

Skip the turbinado and mix brown sugar with cinnamon and a pinch of cayenne for a warm, spicy kick.

Perfect Pairings

Complementary Dishes

Roasted Brussels Sprouts: Their earthy bitterness balances the pizza’s sweetness. Serve as a starter.
Arugula Salad: Peppery greens with a lemon vinaigrette cut through the richness.

Drinks

Hot Apple Cider: Echoes the spiced apple flavors.
Off-Dry Riesling: Its slight sweetness complements the cheese.

Something Sweet

Vanilla Ice Cream: Melts into warm pizza for a à la mode treat.
Bourbon Whipped Cream: Adds an adult twist with smoky depth.

FAQs

Q: Can I use pre-shredded cheese?

A: Technically, yes. But freshly grated melts so much better—it’s worth the extra minute.

Q: How do I prevent a runny filling?

A: Cornstarch is your friend. Let the apples sit before baking, and always rest the pizza before slicing.

Q: Can I prep this ahead?

A: Prep the components (slice apples, grate cheese), but assemble just before baking for the best results.

Now, go forth and bake. And when you take that first bite, close your eyes and savor it. That’s the moment I live for.

Apple and Cheddar Dessert Pizza with Cinnamon: A Sweet-Savory Love Story

Cost Level $$

Category Pizza

Difficulty Low

Cuisine American, dessert

Servings 6

Total Time 45 minutes

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Try my Apple and Cheddar Dessert Pizza with Cinnamon—a sweet-savory twist on classic comfort. Easy, cheesy, and utterly irresistible. Bake this tonight!

Ingredients

For the Dough

1 lb pizza dough

For the Apple Filling

2–3 medium apples (Granny Smith or Honeycrisp)
1 tbsp lemon juice
1/4 cup brown sugar
2 tbsp granulated sugar
1 tbsp cornstarch
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
salt (Pinch)

For the Topping

1 1/2 cups sharp cheddar cheese (freshly grated)
1–2 tbsp melted butter
1 tbsp turbinado sugar

Instructions

01
Preheat oven to 425°F (220°C). Roll out dough on a floured surface to 12–14 inches. Transfer to parchment-lined baking sheet and prick center with a fork. Let rest 10 minutes.
02
Toss apple slices with lemon juice, sugars, cornstarch, cinnamon, nutmeg, and salt. Let sit 5–10 minutes.
03
Spread apples over dough, leaving 1-inch border. Sprinkle with cheese. Fold edges over filling, brush with butter, and sprinkle with turbinado sugar.
04
Bake 18–22 minutes until golden. Let rest 5–10 minutes before slicing.