Make It: Homemade Caramelized Apple, Bacon, and Goat Cheese Pizza.

Fall means smoky flavors, thick crusts, and roasted and caramelized veggies. The best way to combine all the flavors of fall in one bite? Pizza! The best part of purchasing the heavy black pizza stone I got a few months ago is the amazing crunchy crusts you get from it. For those that have to do without the heavy duty wood-fire ovens that gourmet pizza chefs love so much, a pizza stone is a welcome alternative.

Homemade Caramelized Apple, Bacon, and Goat Cheese Pizza

  • 1/2 pound of bacon (I used Applewood Smoked, fresh from the butcher.)
  • 1 italian sausage, cut into small bits outside of the casing (I used a medium heat one, to balance the sweet of the apples. Optional, just if you want a secondary type of meat.)
  • 4 oz. of goat cheese (I chose the creamy Chevre version for this.)
  • 1 bag of premade dough (I used the garlic and herb type from Trader Joe.)
  • 1/2 cup of shredded Mozzerella (or more if you like a lot of cheese.)
  • 1/2 cup of shredded Parmesan
  • Olive Oil
  • Garlic, 3 cloves, smashed
  • Dried Oregano
  • Sea Salt
  • Pepper

For the caramelized apples:

  • 1 fresh large apple, thin slices
  • 1/2 cup of brown sugar
  • 2 table spoons of cinnamon
  • olive oil

Preheat your oven to 400 degrees. Spray your pizza stone or pizza tray with cooking spray or olive oil to prevent your crust from burning or sticking.  Take your premade dough out of the bag and let it rest without messing with it for 15 minutes (this lets the air get to the gluten in the flour, letting it become more pliable.) Slowly stretch your dough to the sides of the pizza stone or pan to make the full circle base for your pizza pie (I held my corners down with coffee cups to force the dough to stretch.)

Combine the finely chopped garlic cloves with the oregano, salt, pepper, and olive in a small bowl. Drizzle the garlic oil mixture over the raw dough evenly as your sauce base. Cover the crust liberally and evenly with the shredded cheese, spreading the mozz first and then the parm.

Heat up a small pan with olive oil and put your sliced apples in. Cover the apples with the cinnamon and brown sugar and let it heat up until the sugar dissolves and caramelizes. Take the apples off the heat, let them cool slightly, and then place them on the pizza.

Next layer is the meats. Cut your bacon and sausage up into small bite size pieces and arrange them evenly throughout the top of your pizza. Add small balls of the soft goat cheese, drizzle with olive oil, and pop it into the oven. Bake for about 17-22 minutes, take it out when your crust edges are browning.

Give the pizza a few minutes to chill before slicing out of the oven because the pizza stone will be VERY HOT (believe me.) Slice into thick slices and serve. (I topped mine with fresh mixed greens for a nice crunch to pair with the heartiness of the bacon and sausage.)

This pizza is a crowd pleaser for Autumn afternoons (Including my mom and boyfriend, who aren’t crazy about goat cheese.)

Enjoy with your favorite fall ale, great as a prelude to pumpkin carving.

Thanks and happy eats,

Lisa

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