Apple Cream Cheese Neapolitan Pizza Recipe

Cream Cheese Roux Sauce Preparation: In a heavy-bottomed saucepan over medium heat, melt the unsalted butter. Whisk in the refined wheat flour and cook while stirring constantly until the roux turns light golden-brown and releases a nutty aroma. Gradually whisk in the whole milk in a steady stream, ensuring the mixture remains completely smooth. Continue cooking and stirring until the mixture thickens into a dense paste. Remove from heat and immediately whisk in the softened cream cheese & cinnamon powder until the sauce becomes smooth, glossy, and homogenous. Allow the cream cheese roux sauce to cool to room temperature before using. 

• Storage: The roux can be stored for approx. 3 days at 4°C  

Dough Mixing: In a spiral mixer bowl, combine SwissBake® MORCOTE® 00 Pizza Flour and fine sea salt. Separately, add the fresh yeast to chilled water and pour it into the mixer bowl. Knead on slow speed for 4 minutes until the flour is fully hydrated and a cohesive dough forms. Increase to fast speed and knead for 5 minutes to develop a strong gluten framework. Reduce the mixer speed to slow and gradually stream in the extra virgin olive oil. Once added, switch back to fast speed and mix for another 2–3 minutes until the oil is fully emulsified and the dough becomes smooth, glossy, and pulls away cleanly from the bowl. The target dough temperature should be 24°C to 26°C. 

Dough Resting & Scaling: Transfer the dough to a lightly oiled container, cover and allow it to rest at room temperature for 20–30 minutes. This rest supports dough relaxation and makes the dough easier to divide, round, and stretch during final make-up. Divide the rested dough into uniform pieces of approximately 190g each. Round each portion tightly into smooth dough balls. Place the dough balls on a tray, cover, and allow them to rest on the table for 45–60 minutes or longer, until the gluten relaxes sufficiently for easy stretching. 

• Storage: Stretched dough balls can be kept chilled for 24 hours; roux can be stored for 3 days at 4°C 

Assembly: On a surface dusted with semolina or flour, stretch each rested dough ball into a round, thin pizza disk. Spread a portion of the cooled cream cheese roux sauce evenly over the stretched dough. Lightly sprinkle a pinch of cinnamon powder over the cheese sauce. Deposit several small dollops of premade apple filling across the surface of the pizza, distributing them evenly for balanced flavour and presentation. 

Baking: Slide the assembled pizza onto the hot stone in a high-temperature pizza or deck oven preheated to 300°C–320°C. Bake for 3–5 minutes using standard Neapolitan-style pizza baking parameters, until the crust is puffed, the edges are heavily charred, and the cream cheese roux sauce is bubbling. 

Finishing & Service: Remove the pizza from the oven. If desired, immediately drizzle the hot pizza with the dessert sauce of choice before slicing and serving. Serve fresh for the best contrast between the light charred crust, warm cream cheese roux, cinnamon notes, and apple filling.