RECIPES

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Musselmans
Apple Butter Bacon Pizza


Slightly sweet and savory with a pairing of apple butter, onion, Balsamic vinegar, bacon, pecans and Gouda cheese.

Ingredients

24/6-15-in. pizzas
6 15-inch prepared unbaked pizza crusts*
3 Tbsp. olive oil
10 cups thinly sliced sweet onion
1 tsp. Kosher salt
1/3 cup balsamic vinegar
1 1/2 qt. MUSSELMAN'S® Premium Apple Butter
1/2 tsp. red pepper flakes (optional)
36 strips cooked bacon, roughly chopped (2 lb.)
2 cups chopped pecans
9-12 cups shredded Gouda cheese (approx. 2 1/2 to 3 lb.)
12 cups arugula to finish

Method

1
Preheat oven to 450°F (conventional) or 400°F (convection).
2
In a large skillet, heat olive oil and melt butter over medium-high heat. Add onions. Toss onions to coat and let onions cook, without stirring, for about 5 minutes. After 5 minutes, give the onions a stir and add a pinch of salt and continue to cook onions another 5 to 7 minutes, without stirring.
3
Stir in balsamic vinegar and continue cooking until onions are caramelized and broken down, about another 10 minutes or so. Remove from heat, cool to room temperature and store in a covered container in refrigeration until ready to build each pizza.
4
For each pizza: Place an unbaked pizza crust on a sheetpan and bake for 10 minutes. Remove from oven.
5
Evenly spread 1 1/2 cups Musselman's® Apple Butter in an even layer over crust and sprinkle a pinch of red pepper flakes over the apple butter. Spread even layers over pizza:
   3/4 cup caramelized onions
   1/2 cup chopped bacon
   1/3 cup pecans
   1 1/2 to 2 cups shredded Gouda
6
Place in oven and bake for an additional 8 to 10 minutes, or until cheese is bubbling and browning. Remove from oven and let sit for about 5 minutes before slicing to serve.
7
Slice each pizza into 4 slices and top each slice with 1/2 cup arugula to finish and serve.
*If making the crust with from-scratch dough, begin dough first, as it will take about 90 minutes for the dough to rise before baking.

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