Because apples are so readily available all the year round, we sometimes overlook using them in new and creative ways. We love our eating apples, our pie apples and our cobbler apples. We love the variety of apple textures, their varying colors and their tangy or sweet taste. Let’s move out of the cooking box a bit and try some more adventurous uses of this, our beautiful apples.
1 tbs. olive oil
1 tbs. unsalted butter
3 medium gala apples, peeled, cored, halved and then sliced ¼ inch thick
8 medium yellow onions, halved and thinly sliced
3 tbs. cider vinegar
½ t. coarse salt
Flour for dusting
1 cup grated manchego cheese (2-3 ounces)
Freshly ground pepper
A double batch of pizza dough ( if desired, add a pinch of rosemary to the dough)
Heat oil and butter in a large skillet over medium-high heat. Add apples and onions and cook until golden brown, about 15 minutes. Cover, reduce heat and allow to caramelize, about 35 minutes. Add vinegar and salt and cook 5 more minutes.
Roll out dough on a lightly floured board, about 1/8 thick. Cut out six 7 inch rounds. Place on parchment paper-lined baking sheets.
Puree half the apple onion mixture in a blender or food processor. Spread 3 T of the puree over each round leaving a one inch border. Sprinkle on most of the cheese. Top each round with a generous T. of the remaining apple-onion mixture and a light sprinkling of the remaining cheese. Fold edges of the crust over once to create a thicker border and refrigerate until chilled, at least 30 minutes.
Bake in a 350 degree oven for 40-45 minutes until edges of dough are golden brown. Serve warm or at room temperature.
Other unusual apple recipes: