- 1 1/3 c (173g) all-purpose flour, plus more for dusting
- 2/3 c (86g) whole wheat flour
- 1 tsp kosher salt
- 1/2 tsp instant yeast
- 1 c (236 ml) lukewarm water
- 1/4 c (50g) olive oil
- 1 yellow onion, thinly sliced
- 2 sprigs fresh thyme
- 6 oz (170g) sharp cheddar, shredded
- 1 apple, thinly sliced
- leaves of 1 sprig of rosemary, chopped
- black pepper
- kosher salt
- 4 tsp honey
- crushed red pepper
- 2 handfuls of arugula
- a drizzle of balsamic glaze
- In a medium bowl combine the flours, salt and yeast. mix in the water until combined. cover with plastic wrap and let rise for 1 1/2 hours (or overnight).
- Meanwhile, heat the olive oil in a skillet over low heat and add the onion and thyme sprigs and cook for about 45 minutes, until very very soft.
- Preheat the oven (ideally with a pizza stone) to 500ºf, cut out two big sheets with parchment paper, and dust liberally with flour. divide the dough into two parts, and place each on a piece of parchment. the dough will be very sticky, so don’t be shy in dusting it with enough flour as needed to handle it. roll out until the dough is very thin, just a little thicker than 1/4” (and again, feel free to dust dust dust with flour as you’re rolling).
- Discard the thyme leaves from the onion mixture and transfer the onions and the excess olive oil to the dough, spreading it around to distribute evenly. top with the cheese, apple slices, rosemary, and black pepper, and sprinkle the edges with salt. using a pizza peel or baking sheet, slide the dough onto baking stone and bake until the cheese is splotchy with brown marks; begin checking for doneness at 7 minutes. if you don’t have a baking stone, you can simply bake on a baking sheet.
- Drizzle the pizzas with honey, sprinkle with crushed red pepper, top with arugula, and a drizzle of balsamic glaze. enjoy!
Available at the Oakmont Farmer’s Market 1/11:
-Cheese available from Conebella Farm
-Pizza dough available from Crusty Delight
-Honey available from New Bee Ranch
-Apples available from North Star Orchard