Makes 1 large pizza or 2 small pizzas
Finish off pizza night with a little bit of sweet and savory. Salty bacon with sweet maple syrup is balanced with apples and fresh thyme. To make this pizza vegetarian, leave off the bacon and brush the dough with olive oil.
Note: Cooking times for all the pizza recipes are based on using a preheated baking stone at 550°F for high-hydration dough and 500°F for gluten-free dough.
Apple Pecan Pizza with Bacon
Ingredients
- 1/2 pound thick-cut bacon, chopped into 1/2-inch pieces
- 1 medium tart apple, such as Pink Lady, cored and thinly sliced
- 1 cup Alpine-style cheese, shredded (I used gruyère)
- 2 teaspoons fresh thyme leaves
- 1/2 cup pecan pieces
- Pure maple syrup, for drizzling
Instructions
- Preheat oven per the instructions for the pizza dough recipes.
- Cook bacon in a skillet over medium heat until it renders its fat and begins to brown at the edges. Do not cook until crispy; it will finish cooking on the pizza. Remove to a paper towel–lined plate and reserve bacon grease.
- After stretching/pressing prepared pizza dough to the desired round, brush the dough lightly with about 1 tablespoon of reserved bacon grease. Arrange apple slices on top in a single layer (pretty pattern optional), then scatter the bacon over the top, followed by the cheese and the pecan pieces.
- Transfer the pizza with the parchment to the preheated pizza stone/steel/pan and bake until the crust is golden and the cheese has browned in spots, approximately 8–10 minutes.
- Remove the pizza from the oven. Top with fresh thyme and a drizzle of maple syrup.
