We were inspired to make this pizza after flipping through Truly, Madly, Pizza – a gourmet pizza cookbook.
Their recipe was for Maple-glazed Pecan, Pear, and Pecorino pizza but we improvised with what we had on hand to make this delicious Maple-glazed Pecan, Apple, and Parmesan Pizza!
The contrast between the salty and sweet toppings is mouth-watering, and the dough is a perfect crunchy-chewy balance. Even without the maple-glaze, the apple slices bring enough sweet flavour to this pizza if you’re looking to reduce the (natural) sugar content.
In a small skillet or frying pan, melt 1 tablespoon of butter and add 1 tablespoon maple syrup and 1/2 teaspoon of salt. Add toasted pecans and coat evenly. Remove from heat and add the thinly sliced apples to absorb that sticky goodness.
Roll out a ball of your favourite pizza dough and transfer to a cornmeal-coated cutting board or pizza peel. (The cornmeal stops the pizza dough from sticking to the board, allowing it to slide off easily onto the pizza stone.)
Spread the cheese evenly on the pizza, and arrange the apple slices on top.
Slide the pizza carefully from the cutting board or pizza peel onto the pizza stone (or directly onto the oven rack if you don’t have a pizza stone).
Bake for 6-10 minutes, until cheese has melted and the crust has taken on a nice golden colour.
Top with some of the pecans (if you add them before baking, they will burn… I learned this the hard way).
This is now one of my favourite pizza combinations. I’m excited to try out some new suggestions from the book, as some of the toppings completely reimagine the traditional pizza. A printable version of this recipe is below.