apple and cheddar pizzettes with caramelized onion
Healthy Pizza is this month’s Recipe Redux theme, just in time for the Super bowl. These mini apple and cheddar pizzettes with caramelized onion are perfect for watching the game because they are small which means you can serve them with other yummy and healthy appetizers.
It Ain’t Easy Being Cheesy
First I want to tell you about the cheese situation going on right now in the Webster Kitchen. I was having way too much fun laughing and chatting with my Vermont food blogger friend Yankee Kitchen Ninja while I was doing my CSA pick-up last week. I got too distracted and made a big boo-boo. I left behind a big block of Cabot Clothbound Cheddar. It wasn’t until a few hours later that I realized what I had done. Queue screeching record sound! You better believe that I went back to get it. If you’re not familiar with this award-winning cheese you can read about it here. Yes…completely worth going out of my way to go back and get it.
White Oak Cheddar
This cheese is so remarkable, and now it has a little sister. Her name is White Oak and she is made with the same culture as the Clothbound which gives the cheese a caramel sweetness and nuttiness. I’m not saying I would leave her behind at the CSA pick-up either, but White Oak is a lot less pricy than her $25/lb. big sister. Right now this cheese is only available in certain areas, but thank goodness you can buy White Oak online here I used it for these apple, cheddar and caramelized onion pizzettes which I developed for Cabot Creamery Cooperative in the fall.
The Cabot Cheese Board
I’ve been holding on to this recipe and realized today would be the perfect time to share it. Not just because the theme of the Recipe Redux, and because it would make a perfect Superbowl snack, but also because I wanted to tell you that I have another piece of January News. I have been asked to be one of the inaugural members of the Cabot Cheese Board. It is sort of like being a brand ambassador of sorts. Which is like OMG amazing because they’ll be hooking me up with free cheese and yogurt on a regular basis. All I have to do is eat it and cook with it. It is a tough job, but someone has to do it. You can read more about my family’s connection to the Cabot Creamery Cooperative here.
And leave me a comment below letting me know what you think I should do with all the awesome cheese coming my way!
Do you have any favorite pizza topping combinations?
What are you planning to serve for the Super Bowl this year?Print
Individual Pizzas or Pizzettes made with whole-wheat crust, apples, cheddar and caramelized onions. Perfect to serve as an appetizer.
- 1 tablespoon canola oil
- 1 large sweet onion, sliced
- ½ teaspoon chopped fresh thyme leaves
- 2 tablespoons cornmeal
- all-purpose flour for dusting
- 1 20-ounce ball pizza-dough, preferably whole-wheat
- ½ sweet firm apple, such as Pink Lady, thinly sliced
- 1 cup shredded sharp cheddar, 4 oz such as Cabot White Oak
- salt and pepper to taste
- Place oil in a small sauce-pan. Top with onion, cover and place over medium heat. Cook, removing lid to stir occasionally. Reduce heat to medium-low if the onions are browning too much, and continue cooking until they are very soft and starting to brown, 12 to 15 minutes. Stir in thyme, cover and let sit off the heat while you prepare the pizzas.
- Arrange oven rack in upper and lower third of the oven. Preheat oven to 400 degrees F. Coat two large baking sheets with cooking spray and sprinkle cornmeal over the pans.
- Dust clean work surface with flour. Divide pizza dough into 4 even pieces. Roll each dough out into a circle and transfer two onto each prepared pan. Divide caramelized onions over the pizza doughs. Top with Cabot White Oak cheddar. Divide the apple slices among the pizzettas. Sprinkle with salt and pepper to taste.
- Bake pizzas, rotating top to bottom and spinning back to front halfway, until the crust is crispy and the cheese is bubbling and just starting to turn golden. 15 to 20 minutes. Slice into wedges to serve.
More nutrition information per pizzette: Fiber: 4 grams. protein: 18 grams. Sodium: 558. Saturated fat: 6 grams.
- Serving Size: 1 pizzette for an entree serving
- Calories: 495 per pizzette
- Fat: 13 g. per pizzette
DISCLOSURE: I was compensated by Cabot Creamery Cooperative to develop this recipe for their use and promotion. However, I was not paid to write this post. All opinions expressed here are my own.