Back in October when we hosted our apple harvest dinner (four dishes each featuring a different apple variety), finding a vegetarian main course with apples turned out to be the biggest problem. Esther, as the true child of the 21st century, turned for inspiration to Pinterest and found a recipe for apple and goat cheese pizza. I read the recipe but did not save the link so I do not remember the exact ingredients. This is how I have been making the apple pizza ever since.
Obviously most things taste good on a crispy pizza crust, even somewhat unlikely toppings such as leeks & potatoes. Piling stuff on top of a pizza is also a cunning way to get your children to eat for example broccoli rabe.
But even though my children are appreciative of apples in any form and do not need to be tricked into eating fruits, they loved this topping of thinly sliced aples with caramelized onions, goat cheese, walnuts and thyme. It is a combination that makes perfest sense.
Once again, I used the genius no-knead pizza dough recipe which (if you remember to make it the night before) yields the best crust ever, as well as requiring minimal effort.
Apple, goat cheese and caramelized onions pizza
ingredients for 1 pizza (25 to 30 cm/ 10 to 12 inch diameter)
¼ of the no-knead pizza dough recipe
1 flavoursome, tart apple
about 2 tbsp caramelized onions (see recipe below)
60 g (2 oz) soft goat cheese
1 heaped tbsp walnuts
2 sprigs of thyme
Core the apple and slice it about 3 mm (1/8 inch) thick.
Shape the pizza according to the instructions in this recipe. Distribute the caramelized onions evenly on the pizza and cover with the sliced apple, crumble the cheese on top and scatter the walnuts evenly. Add the leaves from the thyme sprigs.
Bake in the preheated oven for about 10 to 15 minutes.
300 g red onions
1 tbsp olive oil
½ tsp red wine vinegar
pinch of salt
Slice the onions about 6 mm (¼ inch) thick. Separate the rounds. Heat the olive oil in a skillet and add the onions. Sprinkle vinegar and salt on top and stir to distribute it evenly. Cover the pan and let cook slowly for 15 minutes, stirring now and then. Uncover the pan and cook the onions for about 10 more minutes.