clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramelized Apple, Bacon and Blue Cheese Pan Pizza

  • Author: Pizza recipe adapted from Sally's Baking Addiction
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 1 12-inch pizza 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: American


  • 1 tablespoon olive oil
  • 1 prepared homemade pizza dough (I used my recipe for 100% whole wheat pizza dough on Tablespoon, but this, this and this recipe also will work well) or storebought pizza dough
  • 1/2 red onion, thinly sliced
  • 1/2 tablespoon unsalted butter
  • 1 1/2 cups shredded mozzarella cheese
  • 8 ounces crumbled blue cheese
  • 1 small sweet-tart apple (like Honeycrisp, Jazz or Pink Lady), cored and thinly sliced
  • 4 slices cooked bacon, chopped
  • 1 to 2 teaspoons chopped fresh rosemary


  1. Heat oven to 475 degrees F.
  2. Coat the bottom and sides of a 12-inch cast-iron skillet with the olive oil. After the prepared pizza dough has finished its first rise*, gently press the dough into the bottom and 1 inch up the sides of the skillet. Cover skillet loosely with plastic wrap or a tea towel; let dough sit 20 minutes until slightly puffy (alternatively, if using a storebought dough, you don’t need to let it sit until puffy; you can move right on to the toppings).
  3. Meanwhile, heat a skillet over medium-low heat. Add sliced onions and butter. Cook onions, stirring occasionally, 15 to 20 minutes until soft and caramelized.
  4. Sprinkle pizza dough with mozzarella cheese and blue cheese. Top with sliced apple, chopped bacon, caramelized onions and chopped rosemary.
  5. Bake pizza in skillet 15 minutes until crust is baked through and golden brown on the edges and the cheese is melted. Cool pizza 5 minutes before slicing.
  6. *To cut down on dishes/streamline the process, I let my pizza dough complete its first rise in the oiled skillet. I simply shaped it into a ball after kneading, turned it once to coat it in the olive oil, covered it with plastic wrap and let it rise until doubled. Then I gently pressed the dough into the bottom and sides of the skillet and proceeded with the recipe.