Apple, Fig, Thyme, Shallot, and Gruyère Pizza
This pizza was inspired by one made by the curator of landscapes at Olana in Hudson. The crust was topped with thinly sliced local apples, onion, Manchego cheese, and salt and pepper. A store-bought crust can be on hand in the freezer, or one can be made from scratch. Playing with the ingredients to suit one’s own taste is easy; I have combined everything from pears, chili flakes, and Brie to broccoli rabe, roasted peppers, and Gorgonzola. Cheeses that melt well are the best options here.
Ingredients
- 1 sourdough pizza crust, premade, or from scratch
- 2 apples, unpeeled, cored, and thinly sliced (Macoun, Rhode Island Greening, and Honeycrisp all work well)
- 1 large shallot, peeled and thinly sliced
- Salt and pepper
- 5 tablespoons fig jam
- 4 ounces Gruyère cheese, shredded or roughly chopped
- 4 sprigs thyme (optional)
Instructions
- Preheat oven to 450° and place a pizza stone (if using) on the middle rack of the oven.
- Place the pizza crust on parchment paper.
- Place a thin layer of apples on the crust and sprinkle shallots over the top. Salt and pepper to taste. Dollop fig jam around the top of the pizza in half-tablespoon piles. Sprinkle top of pizza with shredded Gruyère and thyme leaves, if using.
- Set pizza on pizza stone and cook 12 to 15 minutes, checking occasionally, until done. If you do not have a pizza stone, set the pizza on a cookie sheet preheated in the oven, topped with parchment paper.
- Remove from oven, cut into pieces, and serve while hot.
