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

  1. 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.
  2. 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.
  3. Spread 1/2 cup of sauce over center of dough, adding more if needed to evenly cover the center.
  4. Add Granny Smith apple slices, taleggio cheese, onion, chili and fig slices on top of sauce. 
  5. 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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