Every Saturday we debate all day on what to have for supper. Should we eat out or should we make something and stay in?? 9 times out of 10 we make something and stay home. Umm…more like 9.9 times. Pizza is a favorite of my husbands and we make it quite often. He’s a meat lover, but I prefer less meat and something a little… different? Last night we made 4 different kinds of pizza. My favorite, and the one I’ll show you how to make is Apple, Rosemary and Fontina Pizza.
We went to the grocery store and bought different kinds of meat, some fontina and rosemary. I found some smoked mozzarella that we didn’t end up using on the pizza. I’m planning on using it somehow this week. Get the dough started. Smooth it into a nice ball and schmear olive oil over the top so it doesn’t dry out. Make sure and put a dish towel over the bowl also. Let it raise until it doubles. While the dough is rising, prep your toppings. It sounds like an odd combo, but the apple, rosemary and fontina really do compliment each other. I have made this pizza with brie before, but I think I prefer the fontina. I’ve tried and tried to make my pizzas in a nice round circle and finally gave up. Rectangular (or similar) is the only way to go. Spread on your ingredients as pretty as you want. Sprinkle on your cheese. I couldn’t really make a pizza and ignore the fresh basil growing in my back yard. I have several pizza stones. They work well – especially if you heat them up with the oven – to 450 or 500 degrees. I just can’t make as many pizzas at the same time…although now that I’m thinking of it I do have another baking rack I could add in my oven. Maybe I’ll try that next time.
You really do need to try this pizza.
I didn’t want the basil to feel left out.
- Pizza dough
- 1 cup very warm water
- 2¼ tsp yeast
- 2 T honey
- 2 tsp salt
- 2 T olive oil
- 3½-4 cups flour (approximately)
- 1 apple
- ½ red onion
- 2 sprigs rosemary
- 1 T olive oil
- 1 clove garic
- 4 ounces fontina
- Whisk honey, water and yeast together.
- Let it sit for a good 10 minutes to "work".
- Add in olive oil, salt and flour (one cup at a time) until the dough feels good*.
- *Not too stiff and just a little bit sticky.
- I usually start my oven for about 2 minutes and let it get a little bit warm.
- Set the covered dough in the *OFF* oven
- Let it rise until it doubles.
- This usually takes about a half an hour.
- Punch it down before you make the pizzas.
- The recipe for the dough makes 2 very good size pizzas.
- We actually made 4 pizzas and still have enough left over to make a couple of calzones.
- While the dough is raising you can get your pizza ingredients together.
- Slice the apple very thinly.
- Slice the onion very thinly.
- Take the rosemary off of the stem and chop.
- Spread your dough out on the counter and stretch until you reach the desired thickness.
- Spread the olive oil on.
- Sprinkle the clove of garlic and rosemary on.
- Spread out the apple, followed by the onion.
- Grate fontina on and sprinkle on some salt.
- Bake at at least 450 degrees for approximately 12-15 minutes or until done.