As I scanned the menu in a cozy New England restaurant, it didn’t take long to make my decision when my eyes landed on Maple Bacon Pizza. This white pizza was made with a garlic and olive oil sauce, thinly sliced apples, a generous amount of fresh mozzarella and then topped with sweet caramelized onions, crispy bacon and maple syrup. Gotta hand it to the Northeast for putting maple on some unique creations! Pennsylvania is actually the 5th most productive state for maple syrup, so this recipe fits right in paired with Conebella Farm Fresh Mozzarella.
To make the pizza, you’ll want to find a good pizza dough recipe. I usually make mine overnight so that the yeast has plenty of time to ferment, resulting in a delicious crispy pizza dough. I loosely follow the recipe my friend Brian introduced me to years ago, which was published in this article on Weaver’s Orchard’s blog. I always bake my crusts for about 5-7 minutes prior to topping them so that it gets perfectly crispy. See the recipe below and enjoy!
- 1 pizza crust
- Olive oil
- 1 clove minced garlic
- 1 apple (variety of your choice)
- 4-5 slices bacon
- 1 small cooking onion
- 2 Tbsp maple syrup
- Preheat the oven to 500.
- Pre-bake the crust (if starting with dough) on an oiled, aerated pizza pan for approximately 5-7 minutes until it becomes more like crust than dough.
- Meanwhile, cook the bacon either in the oven on a parchment-paper lined baking sheet or in a sauté pan until it reaches the desired doneness. Cook the onions in the bacon grease or olive oil in a sauté pan.
- When your pizza is ready to be topped, drizzle the olive oil on top and spread it around. Add the minced garlic evenly, then arrange the apple slices on the crust. Top with chunks of Conebella Farm Fresh Mozzarella, pre-cooked bacon and caramelized onions. Bake in a 500 degree oven for approximately 10-15 minutes until the cheese is melted and crust is baked. Drizzle with maple syrup just before serving. I used Bourbon Barrel aged maple syrup for this one. Serve and enjoy!