This is part two of our two part "Amish blue cheese celebration." Rachel created a delicious pizza with this recipe, which combines the crisp taste of autumn apples with the bite of blue cheese, Salemville Amish Blue cheese. I'll be honest, I was skeptical about this one. I am a pizza purist: tomato sauce, veggies, cheese...don't mess with my pizza, certainly don't pollute with fruit. But this was good! It really was, the flavors really melded well and worked. The final pizza is above with some process shots below.
Whole Wheat Crust
Prep time
Cook time
Total time
Serves: 1 pizza crust
Ingredients
- 2 cups whole wheat flour
- 1 package (2 ¼ tsp) active dry yeast/instant yeast
- ¾ teaspoon salt
- 1 cup hot tap water (120 - 125°F)
- 3 tablespoon olive oil
- 1 tablespoon honey
Instructions
- Preheat oven to 425 degrees.
- In a medium bowl, add yeast, honey, 1 tablespoon olive oil, salt, and hot tap water, mix together. Add 2 cups whole wheat flour and mix with your hands.
- Knead for a couple minutes and then put the dough back in the bowl and cover with a kitchen towel.
- Let dough rise in a warm place for ½ hour.
- After dough has risen, coat a pizza stone or pan with 1 tablespoon olive oil and place dough in the center of the pan, using your hands to spread it out to the edges of the pizza pan.
- Top dough with remaining 1 tablespoon of olive oil, and bake crust at 425 degrees for 10 minutes.
Pizza Toppings
Prep time
Cook time
Total time
Serves: 1 pizza
Ingredients
- 1 tablespoons olive oil
- 1 cup shredded mozzarella
- 4 oz. Salemville Gorgonzola
- 1 large apple, preferably honey crisp or gala, sliced thin
- 2 cups arugula
- 1 teaspoon apple cider vinegar
- Juice of half a lemon
- Pinch of salt
- ⅓ cup coarsely chopped praline pecans
- 1 tablespoon honey
Instructions
- While crust is baking, in a small bowl combine arugula, olive oil, apple cider vinegar, lemon juice and a pinch of salt.
- When crust is finished baking, top with 1 cup shredded mozzarella, and place apple slices in a spiral shape starting at the center of the pizza.
- Top with gorgonola cheese.
- Bake for another 10 minutes at 425 degrees.
- When pizza is finished baking top it with arugula salad, sprinkle on chopped pecans and drizzle pizza with honey.
Leave a Reply