Recipe: Apple-Walnut-Bacon Pizza

One tradition Kim and I started back in our dating days was pizza and beer weekends. On one night of the weekend, we’d stay in, bake a few frozen DiGiornos, rent a movie, and have some Dos Equis or Shiner Bock. I decided to bring back the tradition, but wanted to find a way to make it a little healthier. Here’s our favorite pizza recipe right now, it makes two large pizzas, enough for us to eat one and refrigerate/freeze the other for later.

Homemade Pizza Dough, Wolfgang Puck’s Recipe

Topppings:

  • Spicy Red Pepper Pasta Sauce (or any sauce you choose)
  • 2% Mozzerella, Italian, or Pizza blend cheese
  • Walnut pieces
  • Diced fresh apple (1/2 an apple is plenty)
  • 2-3 pieces cooked Turkey Bacon, chopped
  • light sprinkling of Feta Cheese

You can go pretty light on all of the toppings, once you get everything on there it really is very filling. I always roll out the dough, bake the pizzas naked on a cookie sheet for about 5 minutes, then add the sauce, 2/3 the cheese, other toppings, and finally add the rest of the cheese at the end. This holds the toppings on and keeps the walnuts from burning. Then you just bake directly on the rack until the cheese is bubbly and starting to brown.

It’s better than any pizza we’ve had in those gourmet pizza places, much healthier and more filling than the frozen kind.

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