When pumpkin mania swept the blog world this past Fall, I tried to turn a blind eye and some days I even covered my ears, while chanting, “I’m not listening.” I’m super duper mature, says the girl who just typed out the words super duper. I promise never to do that again.
If you know me, you realize pumpkin has never been high on my food list, despite the three pumpkins currently hiding out in a cool dark corner of my basement. I have big plans to have a cooking party one weekend here soon. I get roasted and so does my squash. It’s a win-win in my book. Of course what I’ll ultimately do with all my newly baked and pureed squash (the pumpkins are just the tip of the iceberg down there) is beyond me. I have no plans beyond the cooking and drinking part.
Back to the pumpkins. Unless they’re a Halloween decoration, I find them to be weird. They have a mushy texture and overconsumption ultimately turns people into a lovely shade of Oompa Loompa. I am of the fair skinned, or the more pleasurable porcelain variety, and an overzealous tan just doesn’t work with my complexion, not to mention how it washes out my hair. We certainly can’t have that.
The almighty apple, on the other hand, is a different story, and my adoration has absolutely nothing to do with the mountain of apples which keep arriving in my weekly CSA; nothing at all (cough, lies and deceit, cough). Packed with vitamin C and loaded with soluble fiber, or at the very minimum it contains those things, it’s been touted as the one who can keep the doctor away. That’s an impressive prophesy if you ask me. Surely pumpkin can’t make those same claims.
I prefer to get my apples, or my precious if you’re into Tolkien and prophesies, direct from the farmers, either through my CSA or from the local markets. There’s something magical about their apples, even the ones with a questionable exterior. In fact, the ones with bumps and warts are more often than not the most flavorful.
Think of their back story too. Nobody wants a perfect princess apple, a diva in disguise, demanding additional brown sugar and butter, without even lifting a finger to get it herself. We want apples that have lived a little and worked for their crunchy texture and explosive flavor. We want apples with character, dammit.
These apples have character and so does this glorious Pizza, which showcases the vibrancy of the apple like no other. Allow me to introduce my Apple Pizza with Caramelized Onions and Crispy Sage in a Brown Butter Sauce. It’ll make you say Pumpkin who?
- 1 Pizza Dough
- 1/2 cup Caramelized Onions (http://www.shockinglydelicious.com/crock-pot-caramelized-onions-slow-and-steady-does-the-trick/)
- 2 small Apples, sliced thinly
- 2 Tbsp. Butter
- 3 Tbsp. Sage
- 1/2 cup each of Cheddar, Mozzarella, and Asiago cheese, all shredded
- Salt and Pepper
- Preheat oven to 425 (or according to your pizza dough directions).
- Stretch out your pizza dough into desired shape.
- Melt your butter in a saucepan over medium heat. Add sage and cook until butter just begins to brown and sage gets crispy, about 3 to 7 minutes depending on heat level of your stove. Set aside.
- Top your dough with caramelized onions, spreading them out over the entire thing. Lay your sliced apples on top of the onions. I lay mine in a circular pattern, starting in the center and working my way to the outer edges. I also reserve a few slices for presentation. Drizzle two-thirds of the butter and sage mixture over the apples and onions. Top pizza with shredded cheese. Pour the remaining butter and sage mixture over the top and place remaining apple slices in a pin wheel design in the center. Sprinkle a touch of salt and pepper over the entire thing.
- Bake pizza for 10 to 18 minutes, depending on your pizza dough directions. The cheese will start to bubble and brown when it's done.
- Remove from oven, let cool for 5 minutes and then enjoy.
Apples and cheese are an age old combination for good reason. They go really well together, and the same could be said for butter and sage. Combining all four of these ingredients in a single place creates a melting pot of magic. Yes, I’m still talking about food.
You get sweet and salty, crispy and crunchy, coupled with doughy and delicious. It’s all the flavors and all the textures, hanging out in one place. It’s everything you want in a single bite. Do yourself a favor and forget about those crazy pumpkins (or bring them to my roasting party), get yourself some apples, and put them on a pizza. You won’t regret it. I promise.
This post is being shared with Sprint 2 The Table’s Strange But Good because that’s my girl. Plus apples on a pizza. Hello? Totally strange and so worth it. It’s also being brought to the table at the following fabulous parties: She Eats Fresh Food Wednesdays, Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, Buns in my Oven What’s Cookin’ Wednesday and The Novice Gardener’s Fiesta Friday.
Tell me, have you ever put fruit on a pizza? Would you? Could you?