This is a Food Matters Project week that we’ve both been waiting for! Niki, from Salt & Pepper, chose a pizza recipe! We love pizza, especially when we make our own- a perfect way to pile on what we’re craving! Niki chose Mark Bittman’s No-Work Mostly Whole Wheat Pizza Dough. The best part about this challenge is the variety of pizza toppings from everyone. The Food Matters Cookbook does provide some suggestions- but I think many of us tried to take an original spin on it, check them out here.
Sam and I have made this pizza in the past, and wanted to share it with everyone. We did make a small change, the type of cheese. While browsing through the cheese section, I spotted Salemville’s Smokehaus Blue– an applewood smoked blue cheese. Although we never tried it before, I figured it’d be great on this pizza.
If you’d like other pizza toppings, check out our mushroom and broccoli pizza!
Apple & Smoked Cheese Whole Wheat Pizza
The pizza dough was adapted from: The Food Matters Cookbook (page 533)
Toppings: A Fifth Floor Kitchen original
1 cup white flour
2 cups wheat flour
1/2 tsp salt
1 packet of dry, activated yeast
1 1/2 cups water
2 tbsp olive oil
7 cloves of garlic, minced
1 large ball of fresh mozzarella, cut into thin slices and patted dry
4 ounces smoked blue cheese, crumbled
1 green apple, thinly sliced
Combine the flour, salt, yeast, and water in a large mixing bowel. Stir well, the dough should be sticky and wet. Cover the bowl with a dishtowel and let stand at room temp for at least 6 hours.
When the dough is done rising, preheat your oven to 500ºF. Grease a large cookie sheet with about 1 tbsp of olive oil. Using oily hands, transfer the dough to the cookie sheet and smush out into a roughly rectangular shape.
Coat the top of the dough with 1 tablespoons of olive oil, sprinkle evenly with garlic. Bake it in the oven for 7-8 minutes, being careful not to let the garlic burn.
Remove the dough from the oven and add the mozzarella and apple slices. Finally, sprinkle blue cheese on top. Return to the oven for another 10-15 minutes, remove when the apple slices have wilted a bit and the cheese has melted.
Fruit and cheese on pizza, can’t get much better than that! Also, love your thought behind pizza as a vehicle to take care of cravings. 🙂
We are definitely pizza lover here! And yes, pizza is a wonderful way to get cravings out of the way or a superb way to “clean out” your fridge!
Wow…apple on the pizza. Sounds great!
Yes, pizza is great to try out some flavors, definitely worth a shot on this one!
Smoked blue cheese? Say it ain’t so … I need to get on this!
I think that’s what I get for “browsing” the cheese section of our grocery store. I took the time to see what else they had. The problem then is: I come out with 3 different types of cheeses! 😉
What an interesting combo! Your crust looks so light, it’s hard to believe there is WW Flour in there!
Sam was a little skeptical about the whole wheat flour, since he’s never had much luck with it- but I really liked this crust. Although, I’m trying to find one that doesn’t have to rest for 6 hours, so we’re still searching for that perfect crust….
Apples on pizza are one of my favorites! Great combo here. Love it, love it!
Glad to hear that! When we tell people about this combo they tend to wrinkle up their nose! At least we’ve got one on our team! =)
such an interesting combination of ingredients! I’ll deff have to try out this one! 🙂
The smoked cheese did the trick, I think. In the past we’ve used gorgonzola- but this was even better.
Oh my gosh this looks amazing! I’ve never thought about putting fruit on pizza, but this combo sounds awesome. Yum!!!
Pizza is the best way to try out new things!!! Also a great way for an easy dinner, right? There was someone else that posted a recipe that had berries- you should check that one out!
Apple & Gouda?! Omg, yum!!
Thanks for choosing such a great recipe! Loved it! =)
I love white pizzas, the combination of the blue cheese and apple sounds great. I have never heard of smoked blue cheese, I’ll have to look for it, or else try this with a combination of gorgonzola and scamorza
Lena- I don’t think I’ve ever had scamorza, but I’ll have to keep an eye out for that then. I read that it’s similar to smoked mozzarella- which means delicious! =)
Evi, I just posted about amaranth if you want to learn more.
Thanks for the reminder Lexi!
I’ve only recently realized how great apples and cheese are together and this looks fabulous!
We had some leftover cheese and apple slices, and I used the apple to pick up the smoked cheese. Might have been even better than on the pizza. Perfect for a start of a dinner party!
It has definitely been so much fun seeing all of the different pizza topping variations! I really hope I can find that or a similar cheese here…it sounds so tasty!
Thanks Joanne! I loved your colorful pizza! =)
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