Of course I didn't have enough counter space to roll it out into the 16x11 rectangle, so I made a smaller but - in my humble opinion - just as cute one. I think that some cinnamon might be nice on it, too, but since this was the first time I made it, I didn't want to change it too much.
Pate Brisee (aka crust)
2 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 cup ice water1/2 cup applesauce (they made their own, I went with no sugar added store bought)
6 granny smith apples, peeled, cored, halved, and cut into 1/8" thick slices
5 Tbsp unsalted butter, melted
5 Tbsp confectioner's sugar, for dusting
1/2 cup apricot jam
(I bet some cinnamon on top would be fantastic, too).
Make Pate Brisee: In the bowl of a food processor, combine flour, sugar, and salt.
Add butter and pulse until mixture resembles coarse crumbs, about 10 seconds.
With the machine running, add ice water in a slow, steady stream until dough just comes together. Dough should not be wet or sticky. If dough is too dry and does not hold together, add a little more water.
Turn dough out onto a clean work surface and shape into a flattened disk; wrap with plastic wrap. Chill at least 1 hour before using.
On a lightly floured work surface, roll out pate brisee to a 16-by-11-inch rectangle, trimming if necessary, and transfer to a large baking sheet. Prick dough all over with a fork.
Transfer to refrigerator; chill for 30 minutes.
Preheat oven to 425 degrees with a rack set in the middle.
Pour applesauce onto center of dough; using an offset spatula, spread evenly over dough leaving a 1/2-inch border all around.
Arrange apples on top of applesauce in three tight rows down the length of the dough, using 2 apples per row.
Brush with melted butter and dust heavily with confectioners' sugar.
Bake, rotating the baking sheet two-thirds of the way through the baking time, until golden brown, about 50 minutes.
Transfer to a wire rack.
Meanwhile, heat jam in a small saucepan over low heat until warm; strain through a fine mesh strainer.
Brush jam over warm pizza.
Using a pizza wheel, cut into squares and serve.