alive logo

Maple Apple Pizza


    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




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.