I made something a little "different". Meyer lemon pizza. Below is the recipe as I found it on a blog. I did not use the dough recipe as I had some of "Monique's 5 minute bread" dough in the fridge, so used that. Basic Foccacia Bread/Pizza Dough 1 pkg. yeast 1 t. sugar 2 cups very warm water (like for a bath) 5 cups flour (I use 3 cups all-purpose and 2 cups bread flour) 2 t. Kosher salt, plus more to sprinkle on top 2 T. olive oil, plus more for the top In the bowl of a electric mixer fitted with a dough hook, stir the yeast, water, and sugar together. Let the mixture stand for about 5 minutes; it should be fizzy on top. Add the flour, salt, and olive oil. Knead with the dough hook for several minutes. The dough should come together in a ball and start trying to climb out of the bowl. Let it knead like this for a few more minutes. Knead with your hands for a minute more, working out any knots of flour. (A trick here: coat your hands with olive oil.) The dough should feel smooth and elastic. Return to the bowl, cover, and let it rise in a warm place (I put it in my pantry) for at least an hour. At this point, you have a few options: get it ready to bake, refrigerate if youre planning to use within a few days, or freeze it for a later use. To bake as focaccia: divide the dough in half and form into rounds. Place on cookie sheets and allow to rest for about 15 minutes, covered. Preheat the oven to 475 degrees. Dimple the dough with your fingers, drizzle olive oil on top, and spinkle with Kosher salt (and chopped rosemary if you so desire). Bake for 10-12 minutes, until the top is just beginning to turn golden. For the Meyer Lemon Pizza: 2 Meyer lemons, thinly sliced and seeds removed 4 cloves garlic, thinly sliced 2 jalapeno peppers, thinly sliced 2 cloves garlic, crushed 2 sprigs rosemary, minced Zest of one lemon Olive oil Parmesan cheese Preheat the oven to 475 degrees. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the lemon slices. Cook for about 10 minutes, turning occasionally until the rinds begin to soften. Add the pepper slices and garlic, and cook for 10 minutes more, or until the garlic and pepper are very soft. Stir frequently to make sure the garlic doesnt brown. Spread one half of the dough thinly over a cookie sheet, stretching it with your hands. You may have to be forceful, but try not to tear it or leave any holes. Drizzle the dough with olive oil, salt, the crushed garlic, lemon zest, and minced rosemary. Bake for 5 minutes. Remove from the oven, and spread the lemon topping evenly over the dough. Grate Parmesan cheese (about 1/2 cup?) evenly over the pizza. Bake for 10 minutes more. Refrigerate the other half of the dough, freeze it, or bake it as bread to have the rest of the week.

I have made these and they were wonderful. I believe this is my recipe: Taste of Home Glazed Apple Pie Squares These are a really good change from apple pie since they are glazed and a little bit sweeter. The dough is firm enough that you can eat them with your hands and are best when apples are in season. ��"Diane Turner, Brunswick, Ohio 24 ServingsPrep: 1 hour Bake: 45 min. + cooling Ingredients 2-1/2 cups all-purpose flour 1 teaspoon salt 1 cup cold butter, cubed 1 egg, separated 3 to 4 tablespoons 2% milk 1 cup crushed cornflakes 9 cups thinly sliced peeled tart apples (about 10 medium) 1 cup plus 2 tablespoons sugar, divided 2 teaspoons ground cinnamon, divided 1/2 teaspoon ground nutmeg GLAZE: 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons 2% milk Directions In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. Divide dough in half. Roll one portion into a thin 15-in. x 10-in. rectangle. Transfer to the bottom of an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. Roll remaining dough into a thin 15-in. x 10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 350ð for 45-50 minutes or until golden brown. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares. Yield: 2 dozen.

I agree, you don't need to use parchment.... But my concern is what kind of "decorative dish" will you be using? You need to be concerned about the size...area...of the pan you're using and make sure it's pretty close to 204 square inches, too small and the filling will be too thick and may not get done before the edges get too brown. Sounds good...you could bake the recipe in 4 8 inch round pie pans and it would ba about the same area as a 12 by 17 pan.

I was reading some of the comments and I've never had the pastry melt away from the apples and all over the sheet. That I don't understand. Sometimes I use all butter and sometimes I put lard and butter. I never ever measure salt, and use much less than any recipe calls for, so I don't use the 1/4 tsp. Some people said it was too salty. So don't let the comments deter you from trying it.