Prep. time : 40 min | serves : 8 slices


  • 1 Village Gourmet personal pizza crust
  • 1 apple, cored and sliced in thin slices
  • 4 slices lean bacon, preferably cut from a hand-smoked slab
  • 2 T butter
  • 3/4 C dry white wine
  • 1 medium onion, in thin slices
  • 2 T olive oil
  • 2 oz fresh mozzarella, shredded
  • 2 oz Parmigiano Reggiano, shredded
  • 6 leaves fresh sage
  • 2 T fresh rosemary, chopped
  • 3 scallions, chopped


  • Sauté the bacon for a few minutes on medium low heat, then add the wine and sage, cover and braise on low heat for about 15 minutes.
  • Remove the bacon to a side plate and cut in pieces.
  • Add the butter and apple slices to the pan and sauté over medium low heat, tossing gently with tongs, for about 5 minutes until the apples begin to soften.
  • Remove from heat.
  • When the dough has finished the second rising, spread the olive oil over the shell and then the onions.
  • Bake 10 minutes on the preheated stone in a 450ş oven.
  • Add the cheeses and rosemary and then the apple slices.
  • Scatter on the bacon.
  • Lower the temperature to 400ş and bake another 10 minutes, until the crust is golden brown.
  • Brush the crust with a little olive oil, scatter on the scallions, slice and serve.


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