Apple and Honey Pizza, Anyone?
Serves 2-4
Ingredients
Dough:
1 1/3 c (173g) all-purpose flour, plus more for dusting
2/3 c (86g) whole wheat flour
1 tsp kosher salt
1/2 tsp instant yeast
1 c (236 ml) lukewarm water
Toppings:
1/4 c (50g) olive oil
1 yellow onion, thinly sliced
2 sprigs fresh thyme
6 oz (170g) sharp cheddar, shredded
1 apple, thinly sliced
leaves of 1 sprig of rosemary, chopped
black pepper
kosher salt
4 tsp honey
crushed red pepper
2 handfuls of arugula
a drizzle of balsamic glaze
Clues:
In a medium bowl combine the flours, salt and yeast. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours (or overnight).
Meanwhile, heat the olive oil in a skillet over low heat and add the onion and thyme sprigs and cook for about 45 minutes, until very very soft.
Preheat the oven (ideally with a pizza stone) to 500of, cut out two big sheets with parchment paper, and dust liberally with flour. Divide the dough into two parts, and place each on a piece of parchment. The dough will be very sticky, so don’t be shy in dusting it with enough flour as needed to handle it. Roll out until the dough is very thin, just a little thicker than 1/4” (and again, feel free to dust dust dust with flour as you’re rolling).
Discard the thyme leaves from the onion mixture and transfer the onions and the excess olive oil to the dough, spreading it around to distribute evenly. Top with the cheese, apple slices, rosemary, and black pepper, and sprinkle the edges with salt. Using a pizza peel or baking sheet, slide the dough onto baking stone and bake until the cheese is splotchy with brown marks; begin checking for doneness at 7 minutes. If you don’t have a baking stone, you can simply bake on a baking sheet.
Drizzle the pizzas with honey, sprinkle with crushed red pepper, top with arugula, and a drizzle of balsamic glaze. enjoy!
Reprinted with permission from My Name Is Yeh
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO