Today's post is just a simple, basic breakfast pizza you can whip up with relative ease on a weekend morning. The only somewhat more complex ingredient is the homemade pastry dough, but even that's not too bad. You can find step-by-step instructions for making your own pastry dough in this post. This recipe is pretty simple, and involves fewer than ten ingredients, including those necessary to make the pastry dough, so it really relies on fresh, good quality apples and Parmesan. You can use whichever apples you like--I personally prefer Granny Smith for desserts. Oh, and if you don't have Parmesan on hand, a super-sharp Cheddar (Cabot's sharp Cheddars are my personal favorite) would make for a great substitute.
First, grate 1-2 cups of aged Parmesan. I was thinking today how weird it is that we do to food what it's very bad to do in real life. For example, if you're grating, people won't want to be around you. But you grate some cheese and everyone wants to be around you! See? Very weird!
You're going to need about 1/2 a recipe of homemade pastry dough, but you should probably make a whole recipe's worth and just use the remainder for something else, because the mixture of the pastry dough is pretty precise and, take it from me, it's unfortunately easy to mess up a 1/2 recipe of pastry dough.
Here we have everyone's favorite generic lightly-floured surface picture, making an encore appearance.
Next, lightly flour a rolling pin and roll out your dough to a large rectangle. You want a size that you'd consider a medium rectangular pizza, that fits your baking sheet well.
You can trim off the edges for appearances' sake, or just leave it freeform.
Line a baking sheet with aluminum foil, grease lightly, and place your future crust on the baking sheet.
In a bowl, mix together a few sliced apples, 1/4 cup sugar, a little cinnamon, nutmeg, and the juice and rind of 1/4 a lemon. I loosely based this off of the recipe for the apple mixture in the Apple-Cheddar pie post. Next, place your apple slices on your rolled-out pastry dough, and drizzle some of the remaining liquid over them.
Sprinkle your grated cheese over the top.
Bake at 350 for 12-16 minutes or until just browned.
Thanks for stopping by Beach City Cooking, and I'll see you all very soon for another post. Have a great night, and stay cool!