Pizza with Bacon, Apples, Arugula and Fontina

  • Pizza crust (I used Udi’s Gluten-Free, but you can make or buy whatever)
  • 1 c shredded Fontina cheese
  • 1 tbsp fresh thyme, roughly chopped
  • 1 small apple, or 1/2 medium apple, sliced thin
  • 2 slices bacon
  • 1/4 c arugula
  • olive oil
  • salt (gray salt or sea salt works well)

Place a pizza stone in the oven at high heat (mine specifies 500 degrees). If you are grilling the pizza, preheat the grill.

Cut the bacon into 1″ pieces. Cook until just finished – do not let it get very browned or crispy, as it will finish in the oven.

Brush the pizza dough/crust liberally with olive oil and sprinkle with salt. Place the crust in the oven (or on grill) and bake until it begins to brown and crisp up, about 5 minutes. A note here – prebaking fresh pizza crust may require different timing and temperature; use what method you’ve done before.

Remove the pizza from oven and sprinkle with thyme. Reduce oven temperature to 375 degrees. Top the pizza with apples, cheese and bacon. Return to oven and bake until cheese is melted and bubbling, about 8 minutes. Remove and top with arugula. Return to the oven and bake until arugula has just wilted, about 2 – 3 minutes.



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