Pizza Today - September 2024 - 38

developed.
Holiday Apple Jack's Pizza
1 9-12-ounce dough ball
1/2 Honey crisp or Fuji apple, thinly
sliced and cut in half
2 strips applewood smoked bacon
(partially baked and cut into pieces)
1-ounce Blue Cheese crumbles
1/2-3/4 cup baby greens
4 ounces shredded Monterey Jack
cheese
3 ounces whole milk mozzarella
Shaved Parmigiano
2 tablespoons cinnamon vinaigrette
dressing
Sea salt & cracked pepper
2 teaspoons fig preserve
Toasted pecans or walnut halves
(Optional)12-13 Dried cranberries
Dressing (this recipe makes enough
for several pizzas)
1/4 cup apple cider vinegar
2 tablespoons local honey
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
3 tablespoon olive oil
Blend all dressing ingredients together
using a wire whisk or blender while slowly
adding the oil. Set aside.
Shape and stretch pizza into a 12-14-inch
circle. Add both cheeses, leaving a ¼-inch
border. Add bacon and place pizza into the
oven. When pizza is finished, remove from
oven. Spread fig preserve and cut into
desired slices. Mix the baby greens and
dressing. Place the dressed greens on top
of the pizza and then add the blue cheese,
apples, parmigiana, nuts and optional cranberries.
Season with light salt and pepper.
This next recipe is for a salad
that is one of my favorites. It's
different than what your competition
offers, so don't sleep on it.
Summer Salad with Sausage
Yield: 4 servings
4 links of chicken/apple/gouda sausage
1
pound mesclun mix
2 cups fresh seasonal apples, sliced
into small pieces (prefer Jonagold)
1 teaspoon lemon juice
Raspberry vinaigrette dressing
Put the mesclun in a large mixing bowl.
Add the fruit. Slice each sausage link on the
bias into three pieces, and then into halves
and add to the mixing bowl. Toss with raspberry
vinaigrette dressing.
For those who serve a more complete
dine-in menu that features entrees,
here's your next weekly special.
Grilled Pork with Rosemary and
Apples
4 rib pork chops, grilled
1 tablespoon olive oil
1/2 cup minced onion
1 cup granny smith apples, diced
¼ cup gin
1 teaspoon chopped fresh rosemary
1 cup apple juice
2 Tablespoons butter
Salt, to taste
Pepper, to taste
Heat a heavy, medium-sized sauté pan
over high heat. Add the oil, and swirl to coat
the bottom of the pan.
Add the onions and sauté until they just
begin to caramelize, about 5 minutes. Add
the apples and sauté another five minutes.
Remove the pan from the heat and add
the gin. Ignite the gin (be careful of the
flames) and replace on the heat until the
flames disappear.
Add the rosemary and apple juice and
simmer until the apple juice has reduced by
two-thirds. Season, to taste, with salt and
pepper.
Right before serving, melt the butter into
the mixture, constantly stirring. Pour sauce
over grilled pork chops and serve.
Obviously, if you're bringing in
apples you've got to have that sweet
dessert finish. Here it is!
Caramel Apple Crisp Pizza
9-ounce dough ball
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium tart apples, like Granny
Smith, cored and sliced thin using a
mandolin
½ cup all-purpose flour
1/3 cup packed brown sugar
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ cup salted butter, softened and
divided
½ cup caramel topping
Toss dough and add to a greased pizza
screen.
Melt ¼ cup butter and brush dough with
butter.
In a medium bowl, combine sugar,
cinnamon and flour.
Using a mandolin, slice apples thinly and
immediately add to flour mixture to toss.
Lay the coated apple slices atop the buttered
dough, overlapping the edges.
To make a crumble to place over the
apples, combine brown sugar, flour, cinnamon
and softened - but not melted -
butter.
Use your hands or a spatula coated in
cooking spray to blend the topping until
mixed and spread over the apples. Be sure to
leave about a ¼-inch border.
Bake at 425 F for about 15 minutes until
dough is fully baked. Warm caramel topping
until softened and drizzle liberally over pizza.
Chef's Note: Chopped peanuts make for a
crunchy addition here.
JEREMY WHITE is Editor-in-Chief of
Pizza Today.
38 / PIZZATODAY.COM / SEPTEMBER 2024
http://www.PIZZATODAY.COM
Pizza Today - September 2024

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