We love pizza around here. Seriously it's a staple in our meal plan. I think we have it about once a week in this house. At least. I'd love to blame that on my little girl, but what can I say? I love pizza too. Always have, and always will.

While she is a traditionalist, sticking to her cheese pizza with extra sauce for dipping... I like to experiment and try out new things on mine. Some things work. Others flop.

I was sent a free bottle of Mussleman's Apple Butter a while back and asked to come up with a 'game day' friendly recipe making use of it. Well, what's more 'game day' than pizza? But... how do you put apple butter on pizza?

Back in my college years, I remember getting a gourmet pizza from the local grocery store that was topped with chopped apples and gorgonzola. It was one of my all time favorite pizzas. I cannot for the life of me remember what sort of sauce it had on it, but I can say that it was definitely not apple butter.

Hm... let's give it a shot!

This pizza was strangely delicious. It's sweet with the apple butter and salty with the gorgonzola. It instantly brought back fond memories of my college years, but... in a more healthy and vibrant manner.

The whole wheat dough was a perfect fit, and has been one of my favorites for a long while now. I'm lucky enough to have a bread machine, which makes the dough that much more easy to whip up. Even if the top door on it is broken. But, don't let the 'by hand' idea scare you off. While it may take a little more hands-on effort, it's still very easy to do!

Skinny Apple & Gorgonzola Pizza
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: 1 Slice • Calories: 197.4 • Fat: 5.2 g • Carb: 28.3 g • Fiber: 3.2 g • Protein: 8.8 g • Sugar: 5 g • Sodium: 231.9 mg

Ingredients:
Crust:
3/4 C. Hot Water
1/2 Tbsp. Light Butter, Room Temperature
1 C. Whole Wheat White Flour
3/4 C. All Purpose Flour
1/2 Tsp. Dried Parsley
1/4 Tsp. Salt
1/8 Tsp. Dried Basil
1/8 Tsp. Dried Oregano
1/2 Tbsp. Active Dry Yeast

Toppings:
1/4 C. Apple Butter (I used Mussleman's.)
1 C. Pizza Blend Cheese (Mozzarella, Parmesan, Provolone, and Romano.)
1/2 C. Apple, Peeled & Chopped (I used Cameo.)
1/4 C. Gorgonzola

Directions:
NOTE: I doubled the dough as I was making two pizzas on this particular day.

Bread Machine:
Place the dough ingredients into the bread machine in the order that the manufacture recommends.

Mine suggests liquids on bottom, flour and dry ingredients, then finally the yeast on top.

Set the machine to run on the dough cycle.

By Hand:
Place hot water into a warm bowl and sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the butter and salt into the yeast mixture, then mix in the flours until dough starts to come together. Tip dough out onto a lightly floured surface. Knead the dough until all of the flour has been absorbed, and the ball of dough becomes smooth (about 10 minutes.) Lightly spray the inside of the bowl with non-stick cooking spray and place dough inside. Give the dough a light mist with the non-stick cooking spray as well. Cover loosely with a towel, and let stand in a warm place until doubled in size (about an hour.)

Once the dough has risen, remove to a lightly floured surface.

Form into a tight ball.

AGAIN: I doubled the dough as I was making two pizzas on this particular day. You will only get one pizza crust from the dough measurements listed above in the ingredients. To make two pizzas, just double the amounts listed and form into two balls.

Cover lightly with a towel again and allow to rise for another 45 minutes or until the dough has again doubled in size.

Once the dough has risen it's second time, preheat the oven to 425 degrees F. and lightly spray a baking sheet or pizza pan with non-stick cooking spray.

Roll the out with a rolling pin until it will not roll out any further. Drape the dough over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place onto the prepared pizza pan.

Top the dough with the apple butter and spread nearly to the edges.