Ha, that title will reel them in! I just made the apple/gorgonzola pizza I said I was going to make Super Bowl Sun. Nothing will replace pepperoni, but this pizza did turn out pretty cool and tasty.
I have to give a nod to Southern Living because the original recipe is from their Nov. issue. It was in the “I’m so sick of turkey, what can I eat?” section of the mag. I changed it up to include stuff I had on hand.
I used a Boboli whole wheat pre-made crust. “He Who No Longer Inhabits” (heh – sounds like Voldemort) used to foof over the crust and make his own. Not me. Here’s the rest of the goods:
- 1 granny smith apple (I used another type), sliced thin
- 1/2 c. thinly sliced red onion
- 2 T. olive oil
- 1/3 c. fig jam (I used Trader Joe’s Fig Butter, which surprisingly has no fat.)
- 4 oz. of gorgonzola (the recipe used goat cheese, but I mixed feta w/ the blue because that’s what I had and I wanted more of a salty taste.)
- Sprinkle of Italian shredded cheese blend
- 1/3 c. toasted chopped pecans
- 1-2 cups arugula
- Salad dressing of your choice (I used my own balsamic vinaigrette.)
Saute apple and onion in olive oil until soft and a bit browned. Preheat oven to 450 degrees. Spread fig jam on crust and top with apples and onion. Sprinkle cheese over apples. Bake 8-10 minutes or until cheese has slightly melted. Sprinkle pecans over the top. Let cool a minute. Toss arugula w/ a little salad dressing. You don’t have to use dressing, but I wanted a salad-type topping. You can serve w/ the arugula on top of pizza or I put it on the side.
(Not my pizza – too busy eating it to grab a camera.)
It was really good. The salty feta and gorgonzola balanced out the sweet apples and jam. I’m going to do some other variations of this pizza, too. A friend once served a fig and olive tapenade w/ goat cheese. I’m going hunting for that baby. I’ll let you know how it goes.
Oh yeah, serve w/ a red table wine, a bold white or something fancy. I had a Spanish Jumilla w/ it – a bit on the pricey side for me – it was $12.99, but it was worth it. Bon Appetit!