Every year about this time, I start thinking of cool, crisp fall days filled with apples, pumpkins and falling leaves. Then I quickly come to my senses and realize that just behind fall is winter, which we all know I loathe! HA! Seriously though, I do love fall. September and October are my favorite months of year! I can’t help looking forward to it!
In honor of my love for all things fall, I decided to create a yummy autumn-inspired pizza for dinner for tonight. An interesting flavor combo I really love is that of sausage and apples. Seems weird, but it’s actually very good and flavorful. This pizza combines those flavors on a soft flat-bread crust. The flat-bread came out great! Very chewy and tender.
CARAMELIZED APPLE, ONION AND SAUSAGE FLAT-BREAD PIZZA (Dough recipe: Cooking Light, July 2008. Topping Recipe: Me)
- 2 1/4 cups all-purpose flour
- Dash of sugar
- 1 package dry yeast
- 6 tbs. warm water (100-110 degrees)
- 1/2 cup warm water (100-110 degrees)
- 1/2 tsp. salt
- Cooking Spray
- Lightly spoon flour into dry measuring cups; level with a knife
- Dissolve sugar and yeast in 6 tbs. warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tbs. at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85*), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Yield: 2 (11-inch) pizza crusts, 12 servings. (I divided my dough into 4 pieces to make individual sized pizzas, I have two dough balls left to use at a later time.)
PIZZA TOPPING AND PREP
**Note**: The recipe below is for two individual sized pizzas, feel free to adjust to feed more!)
- 1 link sweet Italian sausage, casing removed (I used turkey Italian sausage)
- Half a medium onion, diced
- Half a large Granny Smith apple, diced (skin on)
- 2 tbs. butter
- Splash of Apple Cider Vinager (about a tablespoon)
- 1/2 tsp. brown sugar
- Salt & Pepper to taste
- 1 cup shredded mozzerella cheese
- 1/2 cup grated Fontina cheese (I like Fontina because it reminds me of swiss but melts better, it’s one of my favorite cheeses!)
- 1 tsp. chopped fresh parsley
- 1 tsp. chopped fresh sage
- Prehat oven to 425 degrees (I like a hot oven for pizza to add more crispiness to the dough, feel free to adjust temp to suit your tastes)
- Brown sausage in a skillet, remove from skillet and set aside
- Melt butter in same skillet, add onion, apple, vinager, brown sugar and cook until deep golden brown, about 10 minutes, scraping the brown bits up from the bottom of the pan. Season with salt and pepper.
- Coat a pizza stone or baking sheet with olive oil and roll dough to desired thickness, sprinkle with cornmeal, and flip dough so the cornmeal side is on the bottom. Spread the apple onion mixture on the dough. Add the cheese, sausage and herbs.
- Bake 10-12 minutes, or until desired doneness. Let sit 5 minutes before cutting.