Maple Glazed Whole Wheat Pizza with Caramelized Onions and Apples


The title is a mouthful…get it? To celebrate national pizza week, I wanted to share one of my dinner staples with you. Pizza has a reputation of being a cheese covered and greasy accompaniment to late nights after many beers. This is NOT that pizza, but it will make you equally as happy. This is a pizza that you can nourish your body with one slice at a time. Whether you’re celebrating this national holiday, or just having pizza night at home, this is one you can always feel good about.

The whole wheat dough is packed with fiber. You could definitely try this with gluten-free flour, but I haven’t experimented with it yet. The applesauce replaces the need for any added oil and keeps the dough from drying out. This dough comes out perfectly every time I make it and is ready in no time at all.

You can buy sauce at the store, but it is so much easier (and cheaper) to make your own. I use Pomi chopped tomatoes because the only ingredient is…tomatoes! Then I just simmer it down with some garlic and lemon juice. When it has reduced a fair amount, I added a dried herb blend and some smoked paprika, because smoked paprika paired with sweet and savory is amazing.
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For toppings, I always use whatever I can find in my fridge. That being said, caramelized onions usually find their way on every time. When you start with a hot pan and add water to deglaze every so often, there is no need for any added oil. I tossed in apples and mushrooms, but I’ve been known to throw Brussels sprouts and sweet potatoes on there when I have them on hand.

This pizza reminds me of one of my favorite Vermont eateries. I frequented this pizza spot when I was at the University of Vermont. They always had unusual and creative toppings, and they were delicious and inspiring every time. With a brush of maple syrup and a touch of apple, I attempted to channel my inner Vermont.

I topped my pizza with fresh arugula when it came out of the oven. This adds a touch of bitterness, and adds a refreshing green color to remind you that what you are about to eat is so good for your body in every way. Oh yeah, and it’s delicious.

So channel your favorite places or meals and turn them into a pizza. When you make it from scratch it’s cheap, healthy, and totally customizable, so it will come out exactly how you want it to, every time.


Recipe

Crust

1 1/2 cups whole wheat flour

1/8th teaspoon salt

2 teaspoons active dry yeast

1/2 cup warm water

1/4 cup apple sauce

Sauce

3 cloves garlic, chopped

juice of 1/2 lemon

1 package Pomi chopped tomatoes

Toppings

1/2 onion, sliced

1 apple sliced

1 trumpet mushroom, sliced

handful fresh arugula

Salt and pepper to taste


Method

1. Make your dough. Combine the flour, yeast, and salt in a large bowl and whisk together very well. Add applesauce, then stir slowly as you add water one tablespoon at a time.

2. Once you can form a ball with the dough and it’s not too sticky, coat the bottom of the bowl with flour and cover the bowl with a towel. Let the dough rise for at least 30 minutes.

3. While the dough is rising, make your sauce. Heat a sauce pan and add the garlic. Saute for a few minutes, then add the container of chopped tomatoes and lemon juice. Let the sauce reduce at a simmer while you prep your toppings.

4. Slice your onions, apples, and mushrooms if you haven’t already. Heat a saute pan to medium high heat, and add the onions. Let them rest until they begin to brown and stick to the pan. Add water 1 tablespoon at a time to deglaze and caramelize the onions.

5. Once the onions are browned and their sugars have released, add your apples and mushroom. Cook about 10 minutes until the apples and mushrooms have softened.

6. Preheat your oven to 475 °. Flour a workspace and roll out your dough. Transfer to a pan lined with parchment paper. Brush the top of the crust lightly with maple syrup.

7. Taste the sauce. I decided to add in a dried herb blend and some smoked paprika (it’s up to you!) Add the tomato sauce to the dough and spread evenly. Then finish by adding the onion, mushroom and apple mixture.

8. Bake for 15-20 minutes until the edged are golden brown. Top with arugula when freshly out of the oven, and enjoy!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

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