Sundays are often a night we head out with friends to a local brew pub and eat cheap thin crust pizzas, drink delicious pints and play cards. One of the pizzas I like at this pub is called the “Johnny Mac” because it’s topped with MacIntosh apples. I kid you not. It also has ranch dressing instead of tomato sauce, along with fresh tomatoes, bacon and cheddar cheese. I could do without the ranch dressing, but the pizza itself is delicious. This Sunday I was sick, so I stayed inside and dealt with the hand I was given. But not wanting to ruin the fun, I decided to make pizza at home for dinner. And as luck would have it, I had a huge bag of local, organic MacIntosh apples! Forget the Johnny Mac, this was gonna be the Mac Daddy of pizzas.
I kept the cheddar and apples, but did away with everything else and worked with what I had available. I caramelized a whack load of onions, threw on some salty capers along with some chewy sun dried tomatoes and a few dabs of pesto for good measure. The Johnny who?? This pizza was delicious.
apple, onion & cheddar pizza
2 T olive oil
2 large red onions, sliced thin
5 cloves garlic, sliced
1 T balsamic vinegar
1 ball of pizza dough (store bought or homemade)
1 T capers
1/4 c sliced sun-dried tomatoes
3 T pesto
2 MacIntosh apples (or any tart apple), sliced thinly
1 c cheddar cheese, grated
1. Preheat oven to 375. In a large pan, heat olive oil over medium heat, adding in onions and garlic. Stir until onions turn soft, about 10 minutes. Add in balsamic vinegar and turn down heat to medium-low, stirring occassionally. The onions should be soft, glossy and caramelized, if they get too dry, add in a little water. Remove from heat.
2. Roll out your pizza dough and place on sheet. Spread dough with a thin layer of pesto and cover with caramelized onions and sprinkle with capers, and sun-dried tomatoes. Spread a layer of apples over top and then cover with cheese. Bake in oven for about 15-20 minutes or until crust is golden and cheese is bubbly.