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1
If you havent already, prepare the pastry and set it aside to rise for 1 hour.
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2
Meanwhile, lightly oil a large baking sheet and dust it with the cornmeal.
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3
When the dough has risen, without punching it down, turn it out onto the center of the baking sheet.
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4
Using oiled fingers, press the dough out into a 13-inch circle, smoothing it, if you like, with a floured rolling pin.
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5
Try to keep it of even thickness; you want to avoid making thin spots you can see through.
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6
Pinch the dough around the edge, forming an upstanding rim.
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7
Refrigerate the dough for 10 minutes.
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8
Preheat the oven to 425 degrees.
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9
Dot the surface of the dough with the butter.
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10
Halve the apples lengthwise.
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11
Place each half cut side down on a cutting board land cut into very thin slices.
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12
Arrange the slices on the crust, overlapping them slightly.
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13
Mix the sugar, cinnamon, and rosemary together in a small mixing bowl and sprinkle evenly over the apples.
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14
Place the baking sheet on the center oven rack and bake for 8 minutes.
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15
Reduce the oven temperature to 375 degrees.
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16
Remove the pizza from the oven and sprinkle with the sauerkraut, if using.
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17
Sprinkle evenly with the cheese.
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18
Bake the pizza for another 5 minutes, until the cheese has melted nicely; it shouldnt bubble.
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19
Do not over bake since this is a buttery, porous dough, it tends to get fairly brown after about 15 minutes.
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20
Slice into wedges and serve as soon as possible.
