I know that some of you will turn your nose up at this concept. Don’t! I’ve made these pizzas twice now and it’s great! The first time I only made one and hubby said I should have made two! The recipe is from the lovely and loveable Mags aka Cooking Genius. I am reposting it here for ease but you should visit her too.
I used pizza base from the supermarket.
1 small onion, caramelized
1 small green apple, diced I only had red apples, Sundowner, they worked fine
4 slices bacon, chopped and cooked crispy
2 oz shredded mozzarella I didn’t have any of this, I used cheddar
2 oz shaved Parmigiana
2 T. Olive Oil
3/4 C. White Wine
6 Sage Leaves, Chiffonade I didn’t have any so I used basil
2 T. Rosemary, chopped Didn’t have any of this either so I used oregano
Salt & Pepper TT
Brush pre-made dough with olive oil. Sprinkle rosemary, salt and pepper.
Caramelize onions and spread on dough.
Bake in 450′ oven for 10 minutes.
Saute bacon until crisp.
Add wine and sage leaves. Cover and braise on low heat for 15 minutes. Remove bacon and drain on paper towels.
Add butter to the pan and saute apples, about 5 minutes until soften.
Top crust with apples, bacon and cheeses. Bake in 400′ (I did about 200-230 degC) oven for another 10 minutes or until done to your liking.
Last night we accompanied these with [the bolter] chardonnay. I’m not big on chardonnay but I just love this one. It’s a bit lighter and fruitier than most chardonnays but still has characteristics making it different to other wines. Yum!