Highly recommended! This pizza makes a great appetizer for a group, or a light second course. I made pumpkin soup to start and served this as my entree. I would just recommend to prepare the cheese sauce ahead. I did everything nearly last minute and while it was warm and delicious, it left everyone waiting between courses. The recipe also called for grilling the toppings and the pizza dough base, which would be delicious, I have no doubt, and would also make it a great summer meal but roasting in the oven is just easier, let’s face it.
Makes two pizzas.
Start with pizza dough base. Roll out onto pans and brush with olive oil. Bake at 350F for about 10-15 minutes, until starting to brown.
6 slices bacon, cooked and chopped
1/2 red onion, cut in wedges
2 large apples, peeled and cut in wedges
1 tbsp fresh rosemary, chopped
Toss onion and apple with a bit of olive oil and roast at 350F for about 15 minutes. Be careful that the apple stays firm enough to handle. Toss in a bowl with bacon and fresh herbs (could also add thyme or sage), and salt and pepper. Keep warm.
2 tbsp butter
2 tbsp flour
1 cup whole milk
3/4 cup grated cheese
cayenne, nutmeg, salt to taste
Make roux, whisk in milk until it thickens. Add cheese, spices and finish with 1 tbsp creme fraiche or sour cream. Use any kind of cheese you like – I’m hooked on Dubliner cheddar at the moment so that’s what I used. You might not need any additional salt if you use a salty hard cheese.
Source: Modified from Bon Appetit, October 2012