I can’t say enough about all of our wonderful neighbors. You’ve heard before about how much bounty they always bring us, well they did it again. We were gifted with a basketful of beautiful Gravenstein apples from their farm and it didn’t take long for me to come up with ideas of how to use these beauties. First off….PIZZA!!! Ludmilla and I LOVE pizza, but we try not to eat it too often because our waistlines won’t tolerate it lol! But today was an exception. I got up early and got to work on this lovely fall pizza recipe, excited to use the apples and let me tell you….we devoured it!! I had to make another one lol!!!! This is seriously the easiest pizza recipe you could imagine. It turned out more beautiful than I could have imagined and the flavors were, well,…perfect. You could use any type of cheese and toppings you love, there are so many options. Just make it your own and be creative! Enjoy!!
(Bobby Flay Recipe)
4 c. bread flour plus more for rolling out the dough
1 tsp. sugar
2 1/4 tsp. bread machine yeast or 1 pkg. instant dry yeast
2 tsp. kosher salt
1 1/2 c. water (110F.)
2 T. olive oil plus more for oiling the bowl
1 c. caramelized onions
6 oz. fresh mozzarella, shredded (you could also used smoked mozzarella! It would be delicious!!)
2-3 oz. fresh goat cheese, crumbled
2/3 c. shredded, sharp cheddar cheese
3 Gravenstein apples (or apple of your choice) sliced
6 slices prosciutto, torn into pieces
2/3 c. gorgonzola cheese, crumbled
6 sprigs fresh thyme
Balsamic glaze ingredients
3/4 c. balsamic vinegar
2 T. maple syrup
1 T. dijon mustard
2 tsp. minced garlic
2 tsp. minced shallots
Directions for the pizza dough
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a kitchenaid mixer. Using dough hook, mix until combined. While mixer is running add water and 2 T. of the oil and mix until the dough forms into a ball. If the dough is too dry, add 1 tsp. water at a time. If the dough is too wet, add 1 T. flour at a time. Scrape dough only a lightly floured surface and knead until dough comes together into a smooth, firm ball. Place into a lightly greased large bowl and cover tightly with plastic wrap. Let sit in a warm area until doubled in size 1 1/2-2 hours. (this makes 2 -14 in. pizzas)
Directions for the balsamic glaze
Combine balsamic vinegar, maple syrup, dijon, garlic and shallots in a medium saucepan and bring to a boil. Reduce heat to low and simmer for 12-15 minutes until thickened. Set aside.
Assembling the pizza
Place a pizza stone (or sheet pan) on the bottom rack of an oven and heat to 500F.
Turn dough out onto a lightly floured surface and divide in half. (You can refrigerate the other half of the dough to use later. Just bring to room temperature before rolling out)
Roll dough into a 14 in round. Drizzle dough with 2 T. olive oil. Place mozzarella, goat cheese and cheddar cheese onto the dough, leaving a 2 in. border around the side. Next, place caramelized onions on top of the cheese, then layer apple slices on top.
Top with torn prosciutto slices and crumbled gorgonzola.
Place pizza on the stone and bake for 10-15 minutes. Add thyme sprigs and cook for 5 minutes more until crust is golden brown and cheese is melted.
Top pizza with arugula in the middle and drizzle with balsamic glaze.
Beijos e Tchau!
FALL PIZZA FEELINGS
- Pizza Dough: (Bobby Flay Recipe)
- 4 c. bread flour plus more for rolling out the dough
- 1 tsp. sugar
- 2¼ tsp. bread machine yeast or 1 pkg. instant dry yeast
- 2 tsp. kosher salt
- 1½ c. water (110F.)
- 2 T. olive oil plus more for oiling the bowl
- Pizza Ingredients:
- Olive oil
- 1 c. caramelized onions
- 6 oz. fresh mozzarella, shredded (you could also used smoked mozzarella! It would be delicious!!)
- 2-3 oz. fresh goat cheese, crumbled
- ⅔ c. shredded, sharp cheddar cheese
- 3 Gravenstein apples (or apple of your choice) sliced
- 6 slices prosciutto, torn into pieces
- ⅔ c. gorgonzola cheese, crumbled
- 6 sprigs fresh thyme
- balsamic glaze
- Balsamic glaze ingredients:
- ¾ c. balsamic vinegar
- 2 T. maple syrup
- 1 T. dijon mustard
- 2 tsp. minced garlic
- 2 tsp. minced shallots