Pizza is a familiar favorite that easily can take on new looks and flavors through the addition of seasonal ingredients. Here, apples and figs turn a thin-crust pie into a fall menu must-have; fresh salsa verde adds a clean, herbal accent.
Ingredients
Salsa verde sauce
1 packed cup parsley leaves
1 packed cup basil leaves
1 packed cup mint leaves
2/3 cup capers, drained
1 garlic clove, chopped
1 tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
2 tsp. lemon zest
Salt and freshly ground black pepper
Pizza
1/2 Granny Smith apple, thinly sliced
1/4 cup taleggio cheese (about 5 slices, 1/4 inch thick)
1/4 white onion, diced
1 small serrano chili, seeded and chopped
2 fresh or dried figs, thinly sliced
Prepared pizza dough
Olive oil
Steps
- Prepare sauce: Combine ingredients in a food processor or blender and pulse (about 12 1-second pulses) to combine. Taste, adjust seasonings and set aside.
- Heat oven to 500 F. Stretch dough into a rectangle, then transfer to large rimmed baking sheet lined with parchment. Brush dough with light coating of olive oil.
- Spread 1/2 cup of sauce over center of dough, adding more if needed to evenly cover the center.
- Add Granny Smith apple slices, taleggio cheese, onion, chili and fig slices on top of sauce.
- Drizzle pizza with additional olive oil and bake for 10-12 minutes or until crust is golden and cheese is melted and bubbly.
Yield: 2-3 servings
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