Apple Cheddar PizzaPosted: July 12, 2012
I LOVE Molly Katzen. She’s probably my all time favorite vegetarian cookbook author. I was flipping through Vegetable Heaven the other day and came across this recipe. OK…I will be honest and say that technically this is categorized under desserts, but we had it for dinner with a big salad and it was a HUGE hit. I don’t think it’s overly sweet, especially with tart apples. I made a few small modifications, but overall stayed true to her recipe. I chose to use whole wheat crust instead of Boboli because I prefer a thin and crispy crust. You can make your own, but it’s also available at most grocery stores. the wheat crust works really well with the other ingredients. I only wish my picture did this tasty recipe justice (I am working on my photography skills slowly but surely!)
Serves 4 (two small pizzas)
Whole wheat pizza crust (I bought mine in the deli section of my grocery store)
1 C cheddar cheese, grated
3-4 Granny Smith or other tart apples, peeled and thinly sliced
3 TBS apricot jam
Salt and pepper to taste
1 TBS olive oil (optional)
Flour (for dusting counter)
Cornmeal (for dusting pizza peel)
Preheat oven to 450 degrees
Divide dough into two pieces. Set one aside. Sprinkle some cornmeal on a pizza peel (this will keep the dough from sticking when you transfer it to the oven). If you don’t have a pizza peel, just sprinkle the cornmeal directly onto a cookie sheet instead.
Lightly dust you counter with flour and roll the dough out to roughly a 10″ round (it should be about 1/8″ thick). Transfer to a pizza peel if you will be cooking on a pizza stone (my preferred cooking method). Fold over edges to form a rustic crust. Cover bottom (except the crust) with half of the apricot preserves. Follow with the apple slices being sure to cover as much of the bottom as possible. Finish off with half of the cheddar cheese. Sprinkle with salt and pepper to taste. Brush crust with olive oil. Repeat with second pizza. Slide pizza off peel onto the pizza stone and cook for 9 minutes or until the crust is golden brown, turning halfway through cooking time. Cut each pizza into four pieces.