Apple Bacon Gruyere Pizza

 When my husband told me about the pizza he was going to make for dinner, I wasn't thinking I would like it.  But, when he cooks dinner he can make whatever he wants! I was pleasantly surprised, we both loved it!  This pizza is layered with a delicious creamy béchamel sauce, thinly sliced apples, crispy bacon and melty Gruyere cheese.   Gruyere cheese is a little pricey but worth the flavor it brings.  After you remove pizza from the oven a sprinkle of thyme is a perfect touch. 

You won't believe how delicious it is!

Recipe adapted from the blog Cooking with Carlee

This brand is our go to for pizza dough.  I love a short cut and once we found this freezer dough we stopped trying to make my own.  It's made in Michigan and sold mainly in the midwest at Woodman's, Hy-Vee, Kroger, Mariano's and Meijer.

Thawing Instructions 

Remove dough from freezer and place into refrigerator overnight in package. Dough will expand in the bag. (Dough can be used up to 4 days after removing from freezer if kept in refrigerator until use.)

Once the dough has thawed take out if bag and place in a lightly greased bowl and cover with towel or lid, let dough come to room temperature (about 1 1/2 hours or longer if your house is cold) before using. It rolls out easily if it’s at room temperature. It will also rise more during this time. 

Thawing instructions from frozen to use same day
(Ready in 4-6 hours)
Let thaw in the package or lightly greased bowl covered with towel or lid for (4-6 hours) or until dough is at room temperature and soft.

 

Servings: 1 pizza 8 slices

Ingredients

Dough for 1 pizza crust

2 Tablespoons butter

2 Tablespoons all-purpose flour

1 cup whole milk

1 Tablespoon Dijon mustard

salt and pepper

8 slices bacon cooked crispy

1 apple cored and thinly sliced

8 oz Gruyere cheese

1 Tablespoon fresh thyme

Instructions

Preheat your oven to 450°F and preheat your pizza stone.

In a saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook for a minute or two. You don’t want it to take on much color, just cook the flour flavor out.

Pour in the milk and continue to whisk and cook until it thickens. Remove from heat and stir in the mustard. Adjust the salt and pepper to taste.

Flour dough lightly and lightly shape dough with hands and stretch to size.  (we like to assemble the pizza on parchment for easier transfer, but use whatever method you’d like.)

Top dough with mustard béchamel. Cover with grated Gruyere. Arrange thinly slice apples and chopped bacon over cheese and bake for about 15 minutes.

Remove from oven and sprinkle with fresh thyme. Slice and enjoy!