Maple Apple Pizza
Oh, Canada! Maple syrup and apple give this pizza definite homegrown appeal. But it’s the caramelized onions that really put it over the top. Creamy and slightly pungent camembert cheese is often overlooked for pizzas, but you could also use brie, goat, or shredded aged cheddar on this pie.
2 Tbsp (30 mL) unsalted butter, divided
1 medium yellow onion
2 tsp (10 mL) raw-style sugar
1 tsp (5 mL) balsamic vinegar
1 large apple, cored and thinly sliced
2 Tbsp (30 mL) maple syrup
14 oz (400 g) homemade or store-bought pizza dough
4 oz (113 g) camembert cheese, thinly sliced
6 sage leaves, coarsely chopped
1 cup (250 mL) arugula
1 Tbsp (15 mL) lemon juice
Salt and pepper, to taste
1/4 cup (60 mL) chopped walnuts
Melt 1 Tbsp (15 mL) butter in large saucepan over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Stir in sugar and balsamic vinegar. Reduce heat to medium-low, cover pan, and cook for 30 minutes, stirring occasionally.
Remove onion from pan, wipe clean and return skillet to stovetop. Melt remaining butter over medium heat, add apple slices and sauté until softened, about 5 minutes, stirring often. Stir in maple syrup and heat just until liquid has evaporated. Remove from heat.
Spread caramelized onions over prepared dough, leaving 1 in (2.5 cm) border uncovered. Top with cheese, sage, and apples. Bake for 10 minutes or until crust is golden and crisp.
Toss arugula with lemon juice and salt and pepper. Serve pizza slices garnished with walnuts and lemony arugula.
Makes 8 slices.
Each slice (not including crust) contains: 124 calories; 3 g protein; 8 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (8 g sugars, 1 g fibre); 143 mg sodium
source: "A World of Pizza", alive #376, February 2014
Maple Apple Pizza
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
