Grilled Apple Pizza
- prep time 30 min
- total time 50 min
- serves 4
2 tablespoons of olive oil
A large onion, minced
4 cloves of garlic, chopped
4 apples, (unpeeled) chopped
2 teaspoons (10 ml) of oregano
A splash of water
A sprinkle of salt and lots of freshly ground pepperPizza
1 store bought whole grain pizza dough, about 1 pound (454 g)
1 pound (454 g) of cheddar cheese, grated
1. If you can, an hour or so before you need it pull the pizza dough out of the fridge. While you’re making your sauce rest your pizza dough on the counter at room temperature to make it easier to work with.
2. Splash the olive oil into a heavy bottomed sauce pan over medium-high heat. Toss in the onion and garlic. Cook until the onions are lightly browned and softened. Add the apples, oregano and a splash of water. Cook until the apples are very soft, about 10 to 15 minutes or so, depending on the apples. Add some salt and pepper and puree with an immersion blender right in the pot to minimize mess or with your blender or food processor. Your sauce is ready and it’s time to move to the grill.
3. Prepare and preheat your grill to its highest setting. Dust your work surface, rolling pin and pizza dough with flour. Cut your dough in half to make two workable pizzas. Roll one dough out; don’t be too picky about the shape, brush with olive oil and place it on the grill. Keep an eye on it as it cooks and starts to puff and brown. When it seems firm, flip it over. Grill the bottom side for another moment or two and remove. Top with your apple sauce and some cheddar. Try not to overdress your pizza and weigh it down. Simple is best.
4. Return your pizza to the grill, close the lid and allow the cheddar to melt while the bottom side finishes browning. This will only take a few minutes. Remove, slice and share. They will be lining up for number two!
5. Freestyle Twist: There are as many pizza variations as there are pizza joints. Add some variety to your toppings with Boursin and artichokes, pesto and dried tomatoes or easy bacon and cheddar.