I love when people go bonkers over produce at the start of each season. I understand the excitement; it’s like seeing old friends again– oh hey pumpkins, persimmons and pears! I’ve definitely caught fall-fever and am already dreaming of all the persimmons I’m going to eat. The one fall fruit I really under-utilize in cooking is apples. I rarely bake with them and almost always eat them on their own (it’s really the texture I love, I will almost always prefer something in its raw form if it’s super crunchy). So I thought I’d change things up and add apples in a savory recipe.
Apples are perfect with a sharp and nutty hard cheese, like a sharp cheddar or gruyere. This pizza combines Sierra Beauty apples (although you can use any you like) with shredded mozzarella and gruyere and gets even more flavor from pieces of smoky bacon and bits of rosemary. The combo is perfection and screams fall– hope you enjoy it as much as I did!
- Prep your pizza dough according to the package onto a well-floured pizza peel. Preheat your oven with a pizza stone in it to 475 degrees.
- Cut the bacon into large pieces. Sautee them in a pan until they start to get crispy on the edges. Thinly slice your apples on a mandoline. Drizzle the olive oil over the pizza dough and rub to cover the pizza with oil. Sprinkle the bacon pieces over the pizza pie and add the shredded mozzarella and gruyere. Top with sliced apples and fresh rosemary. Sprinkle a small pinch of sea salt over the pizza.
- Allow your pizza stone to heat for at least 20 minutes before sliding your pizza onto the stone. Bake until the edges are turn deep golden brown, around 15 minutes.
(images by HonestlyYUM)