Apple Cheddar Pizza

Apple Cheddar Pizza

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 large Fuji apples, cored and thinly sliced
1 large Granny Smith apple, cored and thinly sliced
1 cup apple cider, divided
1 tablespoon cornstarch
1/2 teaspoon cinnamon
2 tablespoons honey
pinch salt
1/3 cup chopped pecans, toasted
4 ounces (about 1 cup) shredded sharp white cheddar

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack.

In a large saucepan, add apples and 3/4 cup apple cider. Bring mixture to a simmer and cook just until the apples are crisp-tender, about 2 to 5 minutes. Remove from the heat. Using a slotted spoon, remove apples to a bowl, leaving the liquid behind in the pot. Arrange apples over the partially baked crust.

In a small bowl, whisk together remaining 1/4 cup cider and cornstarch. Place pot with the cider back over medium heat and whisk in cornstarch mixture, cinnamon, honey and salt. Bring mixture to a bubble and cook until thickened, about 1 to 2 minutes. Generously brush mixture over the top of the apples.

Sprinkle pecans over the apples, then scatter with the cheese. Slide crust back onto the stone and bake until the cheese has melted and the crust is crisp, about 8 to 12 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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