- 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
- Heat oven to 475 degrees F.
- 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).
- 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.
- Sprinkle pizza dough with mozzarella cheese and blue cheese. Top with sliced apple, chopped bacon, caramelized onions and chopped rosemary.
- 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.
- *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.