Apple, Blue Cheese and Walnut Pizza


This recipe appears in Dishing Up Vermont, by Tracey Medeiros. It was contributed by Champlain Orchards. If you haven't yet seen Dishing Up Vermont, keep your eye out for it at your local bookstore or food shop. The book does a wonderful job of compiling recipes from a host of Vermont Fresh Network members. This pizza serves 3-4 as a main, 10-12 if cut for appetizers.

1/2 package or 1 1/4 tsp active dry yeast
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp sugar
1 tsp salt
1/8 tsp white pepper
2 TB plus 1/8 tsp olive oil
1 large apple, unpeeled, cored, and cut into 1/8 inch slices
3/4 cup crumbled blue cheese (3 oz)
1/2 - 3/4 cup shredded Monterey Jack cheese (2-3 ounces)
1 1/2 tsp chopped fresh rosemary, or 3/4 tsp dried
1/2 cup coarsely chopped walnuts
white pepper

Preheat oven to 450F. Lightly grease a 15-inch pizza pan. Set aside. Place 3/4 cup of warm water in a small bowl. Stir in yeast with a wooden spoon and let rest until yeast begins to bubble, about 5 minutes. Combine the flours, sugar, salt and pepper in a separate large bowl. Make a well in the flour mixture, and add the yeast mixture and 2 tablespoons of the oil. Stir with a wooden spoon until well combined. Transfer dough to a clean, lightly floured work surface and knead gently 20 times.

Lightly oil a large bowl with remaining 1/8 teaspoon of oil. Transfer dough to the oiled bowl and cover with plastic wrap. Leave dough at room temperature and let rise until doubled in size, about 45 minutes. Punch down the dough. Transfer dough to a lightly floured, clean work surface, and roll out to a 13-inch circle. Transfer to prepared pizza pan; build up edges slightly. Bake the crust for approximately 10 minutes, or until it just begins to brown. Cover the crust with apple slices, cheeses, rosemary, walnuts and white pepper to taste. Bake an additional 10-12 minutes, or until edges are lightly browned.

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