We’ve got a big day coming up this Sunday. Not that I care as much where neither of my teams made the cut – but quite a few of my friends are Broncos fans, so we’ll be rooting for them in our house. And, of course I never need an excuse to fill up our table with football-munchie related items.
So when the folks at Musselman’s asked me to share a game day recipe with you guys that featured their delicious apple butter, I couldn’t say no. We’re big fans of apple butter in this house – just by putting it on a simple peanut butter sandwich or toast, or incorporating into a recipe, it’s always a winner. I first got hooked on the stuff after receiving a jar from the husband of one of my best friends who is from Michigan. Their family cooks a huge batch every year and then shares it amongst themselves. It’s rich, fruity, and delicious – without being overly sweet. So, to be able to find a jar of a quality apple butter on the shelf at my local grocery store is wonderful, and like I said – we use it regularly.
So, this pizza. It’s definitely not your typical pizza…but, that’s a welcome change in my book. A crispy crust with a layer of apple butter as the sauce, that’s then topped with plenty of smoky gouda and sharp white cheddar, caramelized onions, and crispy bacon. Then right before serving you top it with a bit of baby arugula for a fresh, spicy kick. It was really delicious, and different. The slightly sweet sauce and onions mingled with the smokiness of the gouda and bacon was an absolutely perfect pairing.
Jon and I both really enjoyed it, and I was kind of shocked that the boys loved it too! I figured where it wasn’t your standard pizza, they wouldn’t be interested – but their little palettes continue to surprise me everyday! If you’re looking for something new to add to your Super Bowl munchie lineup, give this pizza a try!
Musselman’s has also generously offered to host a great giveaway for our readers! A gift package featuring a jar of apple butter with a few recipe cards for some ideas to get you kick-started on what to make with your jar, and also this fabulous Wilton Armetale Grillware Pizza Tray. Which, I can vouch for – has been wonderful. My pizza stone cracked last week (my second Pampered Chef stone to crack in 1 year!) so this couldn’t have come at a more perfect time. It can go up to 1,000 degrees F, so is oven as well as grill safe! I’m looking forward to trying some grilled pizza recipes on this bad boy come spring.
To enter, just leave a comment on this post telling me what your favorite game day snack is! Contest will run from today through Februrary 2nd at 11:59 PM. Winner will be selected by that nifty Random Number Generator and contacted that Monday morning. Big thanks to Musselman’s for hosting such a great giveaway!
Caramelized Onion & Bacon Pizza
6 strips bacon, chopped
1 Tbsp butter
1 large yellow onion, thinly sliced
3/4 tsp kosher salt
1 Tbsp balsamic vinegar
1 ball pizza dough
1 Tbsp olive oil
1 cup apple butter
1/2 tsp crushed red pepper flakes
4 ounces Gouda cheese, shredded
4 ounces sharp white cheddar, shredded
2 cups baby arugula
Preheat oven to 500°F. Place pizza pan or stone in oven to heat up.
In a medium skillet cook bacon over medium heat until starting to crisp up. Remove from pan and drain most of the rendered fat out of the pan, leaving about 1 tablespoon.
Add the butter to the pan with the bacon drippings, as well as the onions onions. Toss onions to coat and season with the salt. Let onions cook without stirring, for about 5 minutes. Give the onions a stir, and continue to cook another 5 to 7 minutes. Add balsamic vinegar and stir to incorporate. Continue cooking until onions are caramelized and broken down, another 10 minutes. Remove from heat and set aside until ready to build pizza.
Form pizza crust on parchment paper or pizza peel that’s been lightly dusted with cornmeal. Brush olive oil on the outside crust of the pizza dough. Spread the apple butter over the dough as the sauce, sprinkle with crushed red pepper, then top with the cheeses, onions, and bacon.
Carefully place the pizza in the preheated oven (I use a cookie sheet) onto the pizza stone and bake for about 15 minutes, or until cheese is bubbling and browning.
Remove from the oven and let sit for about 5 minutes before slicing.
Slice pizza and top each slice with fresh baby arugula to finish.
Source: adapted from Fork vs. Spoon via Musselman’s
Congratulations to Morgan who said that she loves Bbq beef short ribs, buffalo chicken dip and bacon wrapped shrimp on game day. Those are some of my favorites too!