- Chicken sausage
- Kalamata olives
- Mozzarella cheese
- Homemade pizza sauce
- Homemade pizza dough
Apple, bacon, and cheddar are becoming one of my most favorite pizza combinations. What’s interesting to me is that this pizza turns out different each time I make it. Check out this post from November 2011 and another from October 2012. Two different strategies make this version stand out from the others. First, my friend Sara showed me how to slice the onions super thin, making caramelizing easier. Second, rather than putting the toppings on one topping at a time we added them more randomly. This made for nice flavor distribution and nice presentation. This apple, bacon, and cheddar recipe is sweet and savory, and so delicious!
Notes: The 31st Annual Downtown Ithaca Apple Harvest Festival inspired this pizza. I picked up some fresh apples from the friendly students at Cornell Orchards and knew I had to make a pizza. After a quick stop at GreenStar Natural Foods Market for some organic ingredients I was ready to assemble. A light spread of Annie’s Goddess Dressing helped keep the dough from drying out. My husband said the flavors of the apples, onions, cheddar cheese, and sausage were an excellent combination.
Note: This week’s share from The Good Food Collective included so many fresh veggies that it was difficult to decide which to use on a pizza. So, I asked my Facebook followers for ideas. After seeing the picture of the choices a couple of friends suggested using the only fruit in the mix, watermelon! After hesitating a bit, I accepted the challenge. I added some fresh chopped basil to my usual dough recipe. Because I didn’t want the crust to be soggy, I only used a small amount of grilled watermelon to top the pizza. The balsamic reduction sauce was a first for my pizzas, but won’t be a last. All the flavors tasted great together. The basil in the crust was mild but noticeable. The balsamic sauce tasted wonderful with the cheeses. The watermelon held some of its sweet flavor and was delicious with the other ingredients. What I thought was a crazy idea turned out to be a fantastic pizza!
This was the first of many pizzas that got me through the morning sickness of the first trimester of my pregnancy. It was all I ate!
1. Pre-heat your oven to 450 degrees
2. Roll out the dough
3. Spray a round pie pan with canola oil and sprinkle on cornmeal
4. Press the dough into a round pie pan
5. Pre-bake the dough for 7 minutes
6. Place all the fillings in the pizza: start with layering mozzarella cheese
7. Sprinkle on shredded asiago cheese, sliced Kalamata olives, thinly sliced pepperoni, steamed broccolini, and pizza sauce
8. Top with parmesan cheese
9. Bake for about 20 minutes
You can use your regular pizza dough recipe to make the dough. I substitute one cup flour with 1 cup cornmeal for my deep dish pizza and it works great!