October is national Apple month!
Most people think of apples only for snacks or desserts … but I am here to tell you, they are also wonderful in savory dishes.
Toss thinly sliced crisp apples with your favorite salad. Sauté apples with some fresh herbs for a tasty compote to garnish your pork chops. Or … use them to top a pizza.
Ok … I know what you are thinking … Pizza?!
A thin-crust pizza topped with roasted chicken, caramelized onions, and mozzarella cheese is elevated by the addition of thinly sliced tart apples. It’s the perfect marriage of sweet and savory in each bite. The caramelized onions give the pizza lots of flavor, and the apples provide a nice hint of sweetness that you wouldn’t normally expect.
When using apples in savory dishes, I recommend Granny Smith apples. Their crisp, tart flavor is sweet … but not too sweet. Also, their texture also holds up better than some of apple varieties when cooked.
When buying apples, feel for any bruises or soft spots - you don't want those. Also consider giving the apple a gentle squeeze … if you feel a lot of give, that apple is probably old.
Apples will keep longer when stored chilled. Keep them in the crisper drawer until ready to eat or use.
And don’t forget that old adage: "One bad apple rots the whole bunch." Apples give off a lot of ethylene gas, and so just one bruised and rotting apple will give off enough to swiftly rot the others.
But know that bruised apples still taste delicious. If you have any bruises or soft spots on an apple, set it aside for eating. Just don't store it with your other apples. If you are cutting up and cooking these apples, no one will know that they weren't perfect to begin with!
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Chicken, Caramelized Onion, and Apple Thin-Crust Pizza
For the pizza dough:
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornmeal
- 1 envelopes (1/4-ounce) rapid-rise yeast
- 2 teaspoons Kosher salt
- 2 tablespoons olive oil
- 1 cup cold water
For the pizza:
- 1 tablespoon olive oil plus extra to brush on the pizza crust
- 1 cup thinly sliced yellow onions (about 1 onion)
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 1 cup shredded cooked chicken
- 2 Granny Smith apples, cored and thinly sliced
- 1 ½ cups shredded mozzarella cheese
Prepare the pizza dough:
In a food processor, pulse together the flour, cornmeal, yeast, and salt. With the processor running, add the oil and then water in a steady stream; process until the dough just forms a ball.
Place the dough onto a lightly floured surface and knead the dough until it is smooth and elastic, 4 to 5 times. Place the dough in a resealable plastic bag and let it rise at room temperature until it is doubled in size, about 2 hours.
Divide the dough into two equal portions, roll it into balls, and cover them with a clean kitchen towel or plastic wrap. Let the dough rest for 15 to 20 minutes before shaping, topping, and cooking.
Prepare the pizza:
Pre-heat the oven to 500°F.
While the dough is finishing, warm 1 tablespoon oil in a large saucepan over medium heat until a few droplets of water sizzle in the pot. Add the onion and thyme and cook, stirring often, until softened and caramel colored, stirring often, about 20 to 30 minutes. Remove the onions from the heat.
Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into ovals. Brush each crust with olive oil. Season the dough with salt and pepper to taste. Sprinkle the cheese evenly across both crusts. Then evenly spread the chicken and apples across the pizzas. Bake until the crust is golden brown and the toppings are hot, 10 to 12 minutes.
Make two 10-inch pizzas.
Cooking Tip: I prefer to use rapid-rise yeast in this recipe. Active dry yeast has to be activated with hot water before it can be used.
Recipe reprinted with permission from Simply Suppers by Jennifer Chandler.