Ingredients
Preparation
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream softened butter for about 1 minute on medium speed.
Add sugar, then beat on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. With the mixer running at low speed, slowly add dry ingredients to wet ingredients.
Once completely combined, cover dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, the cookie dough will spread over the sides of the pan.
Meanwhile, preheat the oven to 300 degrees F. Toast the walnuts for 10 minutes on a lined baking sheet. Set aside to cool.
Turn oven up to 350 degrees F. Generously grease a 12-inch pizza pan.
Remove chilled cookie dough from the refrigerator and press onto the pan to form a flat circle. Leave a 2-inch space from the edge.
Bake for 18 to 20 minutes or until the edges are very lightly browned. Allow crust to cool completely before decorating.
While making the frosting, soak apple slices in club soda to help prevent browning.
In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese and butter together on medium speed for about 2 minutes until smooth.
Add confectioners’ sugar, vanilla, and ¼ cup caramel sauce. Beat for 2 minutes until completely combined. Spread over cooled crust.
Decorate with apple slices, remaining caramel sauce, and toasted walnuts. Cut into slices and serve.
Leftovers keep well in the refrigerator for up to 3 days.
