Apple and Vanilla Custard Breakfast Pizza

This might seem to be a lot of work, but everyone will agree that it was worth the effort!
Serves 2 to 4
This pizza could grace the breakfast table, but could just as easily be served as a dessert pizza. If you’re preparing ingredients for this pizza in advance, soak the apple slices in water with lemon to prevent browning.
Ingredients:
1 ea. 10-oz. Wood Stone Dough ball
1 1/2 oz. Vanilla Custard
1 1/2 oz. Crumb Topping
1/2 ea. red delicious apple, thinly sliced
1 Tbsp. orange zest
1 Tbsp. pine nuts, toasted
1 oz. Asiago cheese, shaved
Method:
Oven Temperature: 570 to 600 degrees
Flour both sides of the dough ball and gently open • the ball by hand to the desired thickness. Generally a 10-oz. dough ball will make a 10 to 12-inch pizza.
• Ladle the custard in the center of the pizza shell. Use the bottom of the ladle to spread the sauce outward in a spiral to within a 1/2-inch of the shell’s edge.
• Sprinkle crumb evenly over the pizza, until it just covers the outside edge of the custard. Assemble the apple slices evenly on the pizza.
• Transfer the pizza onto a large peel and land it in the raw landing zone of the oven. Once the pizza begins to color nicely on the side closest to the flame, rotate it 180-degrees and move it one pizza length closer to the flame, into the finishing zone.
• When the side closest to the flame colors, and the top and bottom color of the pizza is balanced, remove the pizza from the oven. Evenly top the pizza with the orange zest, pine nuts, and Asiago cheese. Transfer the pizza to a cooling screen for about 1 minute, then move it to a pizza board and slice into pieces. Total bake time will be about 4 minutes.

**Vanilla Custard**
Makes 1 cup
The sauce for our Apple Vanilla Custard Breakfast Pizza, this custard is perfect for tarts and desserts as well.
Ingredients:
1⁄2 cup milk
1 ea. egg
1⁄4 cup sugar
1 Tbsp. all-purpose flour
1 tsp. vanilla extract
Method:
Oven Temperature: 570-600 degrees
In a small, heavy bottomed saucepan, heat the milk, • egg, and sugar just inside the doorway of the oven, whisking to combine. Continue to whisk the mixture until it begins to simmer and thicken. Add the flour and whisk to combine well. Remove the custard from the oven and finish it with the vanilla. Stir well to combine.

**Crumb Topping**
Makes 2 1/4 cups
We use this crumb for fruit crisps, and to add a bit of sweetness to our Apple and Vanilla Custard Breakfast Pizza.
Ingredients:
1 cup all-purpose flour
1/2 cup dark brown sugar, packed
1⁄4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
8 Tbsp. Unsalted butter, room temperature
Method:
In a large mixing bowl, combine the dry ingredients, reserving the 2 Tbsp. • of sugar. Cut the butter into the flour mixture with a knife until it is well blended, and the texture is crumbly. This mixture can be refrigerated until needed.

Thanks to the folks at  http://www.woodstonehome.com