Apple-Onion-Cheddar Pizza

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pples, onions and cheddar cheese make a great flavor combination for a Fall pizza, and in this version I pushed the envelope a little with rosemary and some chopped walnuts. I served this with some nice cider fresh from the press and a salad with rocket, red onions and roasted grape tomatoes (25 minutes at 200º with a little olive oil and salt scattered over) for a pleasant midweek Fall supper.

1 pizza shell (see Pizza Basics for recipe, procedure, etc.)
2 Granny Smith apples, peeled, cored, sliced
1 medium Vidalia onion, sliced thin
5 oz sharp cheddar cheese, shredded (I used Grafton Village 4-Star Cheddar)
2 oz Parmeggiano Reggiano, shredded
3 T fresh rosemary, chopped fine
1/4 C chopped walnuts
butter
2 T olive oil
cornmeal for the peel

Sauté the apples in a little butter about 5 minutes, until just starting to soften. Remove to a side plate. When the pizza shell is ready to bake, spread the olive oil over the surface, then the onion slices and 2 tablespoons of the rosemary. Bake about 10 minutes on a preheated stone in a 450º oven. Scatter on the cheeses, then the apples and walnuts. Lower  heat to 400º and bake another 8 - 10  minutes, until the crust is starting to brown. Scatter on the remaining rosemary, slice and serve immediately.

Comments

[Nic]

No fair posting this, Stephen. This looks too tasty! You used a great combination of ingredients.

[Alanna]

Finally got to making the squash pizza (with walnuts and goat cheese and ...) I've been talking about and found that a drizzle of honey over the top to be utterly inspired ... try it?! Alanna

[beau]

I am so making this tonite! Thanks for the inspiration Stephen.
Cheers,
beau

[kevin]

Stephen,

Jeez! That's a great idea.

[Paz]

Never heard of these combinations; they sound great! The photo certainly looks good.

Paz

[Melissa]

It looks REALLY good!

[tonya]

this combination is delicious...I have made this many times ..and it's always a success.great for a fall gathering...