To make the pizza dough, add yeast and water and let sit for five minutes. In a large bowl, add the flour and the salt. Pour in the water and the olive oil.
I did this in the breadmaker, but by hand just incorporate the ingredients until they come together.
Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour). Make the apple puree.
Punch the dough down and give it a quick knead. Roll out into a large rectangle on a floured surface. I left it about a centimetre thick.
Cover the dough with the apple puree, right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.
Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I've been a bit stingy with the flour) until you have a fat little roll.
Slice crossways at one-inch intervals and lay them cut side down on a greased baking tray. Sprinkle the tops with a little raw sugar.
Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned, and filling is piping hot. Yum!
Apple puree: In a small saucepan, simmer the apple, lemon juice, and water until apple starts to soften and the mix starts to thicken. Add butter and leave to sit a bit (maybe turn up the heat if your'e game) until the apple pieces start to caramelise at the edges. Add a little extra butter or water at times if you think it needs it. When brown and lovely, add cinnamon and brown sugar.