This is part two of our two part "Amish blue cheese celebration." Â Â 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. Â 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. Â But this was good! It really was, the flavors really melded well and worked. Â The final pizza is above with some process shots below.
Whole Wheat Crust
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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
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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.
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