sweet and savory cheddar, apple, and caramelized onion pizza
Now that is an autumn-worthy pie.
Ingredients
- 1 lb pizza dough, homemade or store bought
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- 3/4 cup dry white wine
- 1/4 cup fig preserves
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup low-moisture mozzarella cheese, shredded
- 1 honeycrisp apple, sliced
Instructions
- Preheat oven to 500 degrees. Sprinkle a bit of cornmeal onto a large baking sheet.
- Melt the butter with 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Stir in the onions and a pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes, until the onions begin to turn golden. If the onions crisp up too quickly, lower the heat.
- Pour in one third of the wine and simmer for about 5 minutes, stirring a few times. Add the another third of the wine and cook for another 5 minutes. Finish with the final amount of wine and heat until reduced. By now, the onions should be a deep golden hue.
- Divide the pizza dough in half. Roll, push, and press one half of the pizza dough into about a 10 inch circle. Prick all over with a fork and brush with 1 tablespoon of olive oil. Bake for 6 minutes until lightly golden and puffy.
- Spread on half of the fig jam onto the parbaked dough, then half of the onions. Arrange half of the apple slices overtop. Finish with half of each cheese. Bake an additional 8-10 minutes until the cheese is gooey and browned in spots. Repeat with the second half of the pizza dough.
- Slice and serve warm with fresh herbs.
Notes
*If using homemade pizza dough: Add an extra 60-75 minutes to prep time.
*Apples: I prefer honeycrisp, but gala or fuji are my favorite alternatives.