Ingredients
½ pound thick-cut bacon chopped
1 (14- to 16-ounce) ball pizza dough
½ medium red-skinned apple (such as Pink Lady) cored and thinly sliced
½ medium green-skinned apple (such as Granny Smith) cored and thinly sliced
1 heaping cup shredded Cheddar cheese
1 tablespoon fresh thyme leaves
Plew Farm maple syrup for drizzling
Instructions
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to broil on high.
Cook the bacon in a skillet over medium heat until it renders its fat and just begins to brown at the edges. (Be careful not to let it get crispy. Remember: It will continue cooking in the oven!) Remove the skillet from the heat and use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Reserve the bacon grease in the skillet.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
Brush the dough lightly with some of the reserved bacon grease. Arrange the apple slices on top in a single layer (pretty pattern optional), then scatter the bacon over top, followed by the cheese.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Top with the fresh thyme and a drizzle of maple syrup; slice and serve.
Recipe found at Thursdaynightpizza.com