I’m sure you have no Halloween candy left, right?
Like, none. You probably didn’t eat any last night either. And you probably didn’t open a bulk-sized box of candy bars for a late trick-or-treater at 7:59 PM.
Nope. Not at all. That kind of thing just happens to me — the chocolate-and-candy addict.
Since you likely overloaded on greens and salads and kale and lemon yesterday and skipped junk food, pizza today is totally acceptable.
Speaking of Halloween: when did kids stop dressing up? When did it become acceptable to wear a sweatshirt, jeans and a “scary” mask, scowl at the door, grab three giant candy bars and walk away without a “thank you,” “happy Halloween,” or even “trick or treat?” Some didn’t even wear costumes at all. In those cases I wanted to sit on the stoop, chewing a Snickers, and say, “oops, I ate it all! But since you’re dressed as someone who can clean my kitchen, come inside.”
Also: I’m sorry in advance for the many recipes this week that will include sage. If you don’t like it, skip it. Simple as that. And yes, I can somehow fit several recipes into the next few days — don’t roll your eyes.
A few weeks ago a reader suggested an apple-and-sausage pizza. I have a complicated relationship with sausage (fennel seeds trigger a gag reflex), so naturally I added bacon — the food of the blogger who lives here.
This pizza is one I won’t forget. It’s light with a thin, crisp crust, layered with two thin rounds of apple, caramelized onions, lots of melted gouda and crunchy bacon squares. It’s a total flavor explosion and a pizza demolition.
Whole Wheat Autumn Apple Pizza
Serves 2–4
Dough
(This is a favorite whole wheat dough)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm water
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 tablespoon honey
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
In the bowl of an electric mixer fitted with a dough hook, combine warm water, yeast, honey and oil. Let sit 10–15 minutes until foamy. Add flours and salt, mix on low until combined, then knead on medium for 5–6 minutes. If the dough seems sticky, add flour 1 tablespoon at a time.
Brush a separate bowl with olive oil, place the dough inside and turn once. Cover with a towel and let rise in a warm place for 1 1/2–2 hours.
Pizza
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil (plus 1/2 tablespoon for onions)
- 1 large apple, very thinly sliced
- 5 slices thick-cut bacon, cut into squares
- 1 small red onion, sliced
- 1 garlic clove, minced
- 1 cup freshly grated gouda cheese
- 1/4 cup freshly grated parmesan cheese
- 8–10 sage leaves (optional)
Preheat oven to 375°F.
When the dough is ready to use, slice the onion. Heat a skillet over medium heat, add 1/2 tablespoon olive oil and the sliced onion with a pinch of salt. Cook, stirring occasionally, until caramelized and soft. In the last minute add the garlic and cook for about 60 seconds, then remove from heat.
While the onions cook, prepare the bacon: cut into squares and place on a paper-towel-lined plate. Cover with another paper towel and microwave 3–4 minutes to render some fat so the bacon won’t make the pizza greasy. Set aside.
Turn the dough out onto a floured surface. Shape into a rustic rectangle or a circle using a rolling pin or your hands. Brush the surface with the remaining olive oil and sprinkle with nutmeg. Slice the apples just before assembling to avoid browning.
Scatter about 1/4 cup gouda over the dough, then arrange a layer of apple slices. Add the caramelized onions and garlic, top with the remaining gouda and the parmesan. Finish with the bacon pieces and another layer of apples. Add sage leaves if desired.
Bake 25–30 minutes, or until the cheese is golden and bubbly. Remove, let rest briefly, slice and serve.
Tomorrow I’ll share ideas for using leftover candy so you don’t end up sick from eating it all. Or, knowing me, I may just eat it first.
