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Apple pizza with smoked Gouda, maple bacon and rosemary

Preparation : 30 min Cooking : 20 min Difficulty : medium Servings : 2 medium pizzas
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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!

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.

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