Ingredients:1/4 cup apple cider or juice
1/2 cup water
3⁄4 cup raisins or dried cherries
3 tbsp granulated sugar
2 tsp ground cinnamon
1/4 cup (1/2 stick) unsalted butter, softened
3⁄4 cup confectioners’ sugar
1/4 cup apple cider or juice
1/2 cup water
3⁄4 cup raisins or dried cherries
3 tbsp granulated sugar
2 tsp ground cinnamon
1/4 cup (1/2stick) unsalted butter, softened
3⁄4 cup confectioners’ sugar
3 tbsp heavy cream
1/2 tsp vanilla extract
1/4 cup all-purpose flour, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 tbsp walnut oil3⁄4 cup pecan pieces, toasted
1⁄3 cup caramel sauce
A pinch of salt
A pinch of salt
Directions:
Combine the cider and water in a small saucepan. Add the raisins, bring to a low boil, reduce the heat to low, cover, and let simmer until the fruit is plump and has absorbed the cider mixture, about 20 minutes. Drain and reserve for topping. Combine the sugar and cinnamon in a small bowl. Add the butter and mix with a fork until completely smooth. Reserve for topping.
Mix the confectioners’ sugar, a pinch of salt, the cream, and vanilla together in a medium bowl until smooth. If too thick to drizzle, add a little more cream; if too loose, add a little more sugar until you have the right consistency. Reserve for topping.
Preheat the grill, roll out and shape the dough, and grill the first side of the crust. Use tongs to turn the crust over. Continue grilling until the bottom crust is lightly browned, 2 to 3 minutes. Use tongs to transfer the crust from the grill to a peel or rimless baking sheet.
Immediately spread the entire surface with the cinnamon-sugar butter mixture. Top with the raisins and scatter with the pecans. Drizzle all over with the caramel sauce. Finish grilling the pizza, cooking just until the toppings are warmed through, about 3 minutes.
Remove from the grill and generously drizzle with the icing. Slice and serve immediately.
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