Apples are pretty great. I lived in Ithaca, NY for several years, and there are a LOT of apple orchards in the area – so many, in fact, that they host Apple Fest in downtown Ithaca every fall. Apple pie, apple ice cream, apple fritters, apple cider…they’ve got it all. Not to mention fudge. I have a crippling weakness for fudge.
Sometimes I miss Ithaca’s apple-y-ness, and sometimes we make apple pizza. One recipe that we’ve made several delicious times is one I found on Buzzfeed’s list of 28 Ways to Eat Apples this Fall. Don’t judge me for making out-of-season recipes – we live in Minnesota and it’s February. We need to escape that reality any way we can. The recipe itself is a Whole Wheat Autumn Apple Pizza, and I’m going to warn you right now, we made some adjustments to this recipe because seriously we’re grad students with homework and research and clubs and we don’t have time to make pizza dough from scratch. Who has time for that. That’s right. Nobody.
Instead of the whole wheat crust, we used a Boboli traditional pizza crust I found at the grocery store. I didn’t know this until I got home, but apparently it already had cheese on/in the crust. I was a little worried about that, but it actually turned out okay. Another thing we’ve done in the past but decided not to do this time was make a two-ingredient pizza crust. It’s a 2:1 ratio of self-rising flour to Greek yogurt, and it works pretty well, but it’s also not that much easier than the dough this recipe calls for. (If you decide to make this kind of dough, be aware that the fat content of the yogurt will change the texture of the baked crust. More fat = fluffier crust.)
The recipe calls for 1 apple sliced very thin, which of course I took way too seriously by slicing it with my mandoline (I wasn’t kidding about how much I love using that magic slice-y machine). The slices were amazingly thin – not quite transparent, but the closest thing I’ve ever seen. We only used half the apple, since we’ve tried using a whole apple before and it was just way too much. Slather the other half in peanut butter and drop on some chocolate chips, you’ve got dessert.
Look how beautifully-thin these apples are ❤
These apples set unrealistic beauty standards for
This recipe gets better by adding 5 slices of bacon cut into squares. Bacon plx thx. We started using kitchen shears to cut the bacon a few months ago, and we’ve never looked back. If you’ve never used kitchen scissors to cut bacon, you have no idea what you’re missing out on. It’s like when you’re cutting wrapping paper and the scissors start to glide. That’s how awesome it feels.
The other thing that makes this pizza great is caramelized red onion. YUM. This step took a weirdly long time – it felt like 20 minutes – but I’m really particular about my onions so maybe it was my fault, idk.
After I stewed over that onion for way too long, the rest was easy: grate up some Gouda, sprinkle on some nutmeg (I learned that when a recipe says 1/4 tsp of nutmeg, YOU USE 1/4 TSP – no eyeballing it, I will use way too much), and layer on some deliciousness.
Look at that beautiful pizza. I’m a
Twenty-five excruciatingly hungry minutes later…
My husband thinks this recipe takes 10 minutes. It doesn’t. However, it is hella delicious, and it has both apples (so I can feel healthy) and bacon (because bacon). This was my first time using a mandoline to slice the apples, which made the prep go 10x faster and I didn’t almost slice my hand off like when I try to use a knife. Slicing the apples that thin also helped them to crisp up a bit in the oven, so they weren’t big soggy chunks of apple meat on top of crispy bacon. Combine that with the convenience of using kitchen scissors to cut the bacon and a big ol’ jar of pre-chopped garlic, and the only thing that really needs to get “chopped” is the onion which takes like 2 minutes. Ease of making: 3/10 (but also I have a lot of convenient kitchen supplies that make this easy.) Before I had all of the fancy kitchen stuff, it was probably more like 5/10.
When it comes to taste, this is quite a delicious pizza. It does taste very autumnal, which is nice, and it made our house smell like Apple Fest. I think, though, that we could probably tweak the recipe a bit to make it taste even better (sage leaves were an optional topping, and since we didn’t have any, we didn’t add them). Also, I need to not overdo it on the nutmeg. Yum factor: 8/10
We’ve made this pizza four or five times now, and I don’t anticipate stopping. It’s not a super-fast recipe, but it’s a good one for when you want pizza, just not…pizza-pizza. You might even try it as a dessert pizza if you took the bacon off and added some pecans or brown sugar or something. Maybe I’ll try that next…