It’s finally apple season! Ok, technically it has been for a while. But I’m just now acknowledging this fact. My crisper has been filling with apples for weeks and I can only eat so many. So it’s now time to start cooking with them. Hence, this pizza:
Besides being deliciously sweet and salty, this pizza also was a great way to use up some leftovers. After experimenting with the beer cheese dip and getting the recipe right sooner than I’d expected, I had some leftover Gouda and Swiss to use up (which I supplemented with some mozzarella). I also had a ton of apples in the crisper from my weekly deliveries, plus we’ve always got onions in stock.
Obviously this recipe is going to be better the longer you caramelize the onions, which is why that’s the first step–before you even get to the pizza dough! Cook them as long as you have the time or patience, but you’ll still have a tasty pizza if you have to cut it a little short.
- 2 large onions, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 2 tsp brown sugar
- 1 tsp balsamic vinegar
- salt and pepper
- 1 cup warm water
- 1 tsp sugar
- 2 1/4 tsp active dry yeast
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 large apple, cored and thinly sliced
- 3 oz smoked Gouda, shredded
- 3 oz Swiss, shredded
- 2 oz mozzarella
- Olive oil
- Begin by caramelizing the onions. Place the sliced onions in a large saute pan, cover, and put over medium heat. Cook, stirring occasionally, until the onions are softened and starting to stick to the pan.
- Add the olive oil, thyme, brown sugar, balsamic, and salt and pepper. Reduce heat to medium-low and continue to cook, stirring frequently, until the onions are soft and caramelized to your liking. You can add a little extra oil to prevent sticking if necessary. Set aside when finished (this can take an hour or more).
- Meanwhile, prepare the pizza dough. (For detailed instructions with photos, http://whateverpieces.com/2014/03/09/homemade-pizza/.) Heat the water until it is warm but not hot (you should be able to hold a finger in it for a few seconds). Combine the water and sugar in a large bowl and sprinkle the yeast over top. Set aside until it foams, five minutes.
- Meanwhile combine all of the all-purpose flour, 1 cup of the whole-wheat flour and salt. Add the dry ingredients to the yeast mixture along with the 2 tbsp of olive oil and mix with a wooden spoon until combined.
- Turn the dough out onto a floured surface and knead until smooth, working in the remaining 1/2 cup whole-wheat flour as needed. Wash out the bowl, coat it with oil and swirl the dough inside. Cover and let rise until doubled, about 30 minutes.
- Brush a rimmed baking sheet with olive oil. Punch down the pizza dough and transfer it to the baking sheet. Press and stretch the dough until it fills the whole pan. Cover and let rise another 15 minutes.
- Preheat the oven to 400F. When ready to bake the pizza, uncover the dough and brush the outer crust with olive oil. Combine the cooled caramelized onions with 2/3 of the shredded cheese and spread this mixture on the pizza crust. Layer the apple slices over this, then top with the remaining cheese.
- Bake 10-15 minutes, until the cheese is golden brown and bubbly and the crust sounds hollow when tapped. Cool several minutes before slicing into 8 pieces.