WHB #102: Savory apple pizza

Inspired by the Apple Day I made for Weekend Herb Blogging – an weekly event created by Kalyn and this week hosted by Ulrike from Küchenlatein – an savory apple pizza.

Apples go well with onions and also herbs. For the pizza I used red onions and thyme.

Red onions are sweet enough to eat raw, and they’re often used to add color to salads. They’re also excellent grilled or lightly cooked.

Savory apple pizza
makes 2

pizza dough
1 apple, cored and finely sliced
1/2 red onion, finely sliced
4 tb homemade tomato sauce
1 tb fresh thyme, chopped
1 Mozzarella, chopped
4 tb Provolone, grated
2 tb heavy cream
2 slices of ham, chopped
extra virgin olive oil
salt and freshly ground black pepper to taste

Prepare pizza dough. Divide the dough into two balls and let rise.

Mix mozzarella, Provolone, heavy cream, chopped thyme and a little bit of olive. Season with salt and pepper. Let stand for 30 minutes.

Roll or stretch the dough out using either a rolling pin on a lightly floured work surface or by rotating the pizza while it’s draped over your fist. Make sure the border of the dough is a little high than the center. Make indentations all over the pizza with your fingertips.

Evenly distribute the tomato sauce and than the cheese mixture over the 2 pizze, leaving a border all around.

Distribute rest of the ingredients. Season with salt and pepper and drizzle olive oil evenly over the entire pizza.

Bake for about 17 minutes. Serve immediately.

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