Apple, Bacon, Caramelized Onion and Brie Pizza

It was pizza night, but rather than making our usual homemade pizza we decided to mix it up a bit. I remembered a recipe for an apple and brie pizza but I couldn’t find it anywhere so I decided to just do my own thing. Since I didn’t want to add a tomato sauce but thinking it needed something “wet,” I decided to brown up some onions. The sweetness of the onion would complement the sweetness of the apples. I was initially going to use prosciutto to add a little protein and a salty element but the two stores Michael went to didn’t have it so we made the switch to bacon. I recently discovered Hormel Black Label bacon (the link has a coupon) and it is my new favorite! I love it when the grocery store has it on BOGO and I have a coupon! I stock up and throw it in the freezer so I always have this yummy bacon on hand. This past Christmas we went through 8 packages of it! (I made a LOT of bacon wrapped dates!)
Onion and bacon
Back to the topic at hand. I sliced up the brie and the apple while the onion was slowly cooking in some olive oil and the bacon was cooking away in the microwave.
Apples and brie
When all the different elements were ready (mis-en-place), it was time to assemble the pizza. We were initially thinking of grilling it but now that we are using a cold fermented dough, it comes out really wet and hard to work with; it wouldn’t transfer well to the grill. I stuck with baking it on a Pampered Chef  stone cookie sheet. First, I spread out the onion, sprinkling the bacon on top of that. Then I arranged the apple slices and finally, the brie.
Ready for the oven!
Since I didn’t know if Timothy would like this “fancy” pizza (Annie was at a sleepover), I made a small regular pizza (sauce, mozzarella, bacon and onion) in small cast iron frying pan (picked up that tip recently somewhere but can’t remember where). 
Personal pan deep dish delish!
Both came out beautifully. And tasted really great! 
The final product!
If you follow THM, this is on plan but a crossover since the dough (which was fermented for 5 days) and apple are E and the bacon and brie are S. Plus the onion (E) is cooked in oil (S). Regardless, it was tasty AND on plan!
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About Sheila @ Making the Most of Every Day

I'm a wife, mom, and a homeschool teacher. I'm always behind on housework and paper pile sorting. I'm fond of this crazy life but not of melted cheese. I want to follow hard after God, making each day really count. I like to run, read, cook (and eat!). Thanks for joining along on my journey!

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