fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande
panier-menu
    • logo-X

    Apple pizza with smoked Gouda, maple bacon and rosemary

    cadran
    Preparation :30 min Cooking :20 min
    couteau
    Difficulty :medium
    chapeau-chef
    Servings :2 medium pizzas

    I love the blend of flavours in this apple pizza with smoked gouda, maple bacon and rosemary. Try to buy a good quality gouda if you can, otherwise the smoky taste might not be very present. Also, be sure not to overcook the bacon or it will lose its maple flavours !

    Ingredients

    • 1 homemade pizza dough recipe
    • 1 package (375g) maple bacon
    • Olive oil
    • Garlic salt
    • 1 Vidalia onion, halved and thinly sliced
    • 3 cups shredded mozzarella cheese
    • 4 Lobo apples, thinly sliced
    • 2 cups smoked Gouda cheese
    • 3 tablespoons fresh rosemary, finely chopped

    Preparation

    • Preheat oven to 400 °F.
    • Place the bacon slices on a large baking sheet and place in the oven. Bake for about 10 minutes or until slightly crispy. Place the bacon on many paper towels and press to sponge the fat. Roughly chop then reserve.
    • Preheat oven to 500 °F.
    • Spread the dough in 2 medium pizzas and place on a well greased baking tray or a cooking grid.
    • Add a thin drizzle of olive oil, spread everywhere (even on the crust) and sprinkle with garlic salt to taste.
    • Spread the onions and bury with the mozzarella.
    • Add 3/4 of the apples followed by the maple bacon and gouda. Finish with remaining apples and spread fresh rosemary on top.
    • Place in the oven and cook for about 8 to 12 minutes or until the cheese is golden!
    icon/cookmode2svg Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 15$ Yalumba The Y Series Viognier

    Nothing complicated, no flafla, only fun in the bottle for this fall pizza. The Yalumba viognier has a flower nose, a retro honeydew, a mouth almost soft and no residual sugar ... and especially a real bargain! This wine has gone from $ 16.95 to $ 13.95 in the last few months at the SAQ. Silence, do not talk too much, sometimes it's a mistake ... run to the store and buy a ton!

    Saison Houblonnée, Shelton, 6.5%

    This generously hopped season offers fruity aromas of mangoes, apricots and lemon that will support the apples of the pizza. You will also find notes of pepper, from the yeast season, which will add a beautiful complement to the smoked Gouda. Offering a beautiful effervescence, the bubbles will come to break the fat accumulated on your taste buds to better let the aromas of the pizza express themselves.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Tortillas pizza de la muerte
    Preparation : 30 min
    Cooking : 32 min
    See recipe
    Goat cheese, mushrooms and caramelised onions pizza
    Preparation : 10 min
    Cooking : 30 min
    See recipe
    Pizza-style hot dip
    Preparation : 25 min
    Cooking : 35 min
    fermer la fiche

    Apple pizza with smoked Gouda, maple bacon and rosemary

    • Preparation : 30 min
    • Cooking : 20 min
    • Servings : 2 medium pizzas

    Ingredients

    • 1 homemade pizza dough recipe
    • 1 package (375g) maple bacon
    • Olive oil
    • Garlic salt
    • 1 Vidalia onion, halved and thinly sliced
    • 3 cups shredded mozzarella cheese
    • 4 Lobo apples, thinly sliced
    • 2 cups smoked Gouda cheese
    • 3 tablespoons fresh rosemary, finely chopped

    Preparation

    • Preheat oven to 400 °F.
    • Place the bacon slices on a large baking sheet and place in the oven. Bake for about 10 minutes or until slightly crispy. Place the bacon on many paper towels and press to sponge the fat. Roughly chop then reserve.
    • Preheat oven to 500 °F.
    • Spread the dough in 2 medium pizzas and place on a well greased baking tray or a cooking grid.
    • Add a thin drizzle of olive oil, spread everywhere (even on the crust) and sprinkle with garlic salt to taste.
    • Spread the onions and bury with the mozzarella.
    • Add 3/4 of the apples followed by the maple bacon and gouda. Finish with remaining apples and spread fresh rosemary on top.
    • Place in the oven and cook for about 8 to 12 minutes or until the cheese is golden!

    Innkeeper, drinks!

    +- 15$ Yalumba The Y Series Viognier

    Nothing complicated, no flafla, only fun in the bottle for this fall pizza. The Yalumba viognier has a flower nose, a retro honeydew, a mouth almost soft and no residual sugar ... and especially a real bargain! This wine has gone from $ 16.95 to $ 13.95 in the last few months at the SAQ. Silence, do not talk too much, sometimes it's a mistake ... run to the store and buy a ton!

    Saison Houblonnée, Shelton, 6.5%

    This generously hopped season offers fruity aromas of mangoes, apricots and lemon that will support the apples of the pizza. You will also find notes of pepper, from the yeast season, which will add a beautiful complement to the smoked Gouda. Offering a beautiful effervescence, the bubbles will come to break the fat accumulated on your taste buds to better let the aromas of the pizza express themselves.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top