Page 325 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Vermonter’s Pizza Pie

MAKES 1
(10- /25- )

,
. Go ahead, try it. You’ll get a
sandwich filled with Vermont cheddar, laced with sliced apples,
loaded with turkey, often studded with bacon, and accompanied by a
condiment, most often an aioli, that is dotted with cranberries and

doused with a lick of maple syrup. It’s delicious. It’s even better as a
pizza.

Pizza Dough (page 33), on 1 batch
a peel as directed

olive oil, divided 3 tablespoons 45 ml
sweet yellow onion, thinly 1
sliced
garlic, minced 2 cloves

maple syrup 1 tablespoon 15 ml
tart apple, cored and thinly
sliced (a Cortland or 1
Northern Spy would be
perfect)

sweetened, dried 1 tablespoon 8 g
cranberries
apple-smoked bacon 4 slices

very sharp cheddar cheese, 1 cup 120 g
shredded

Parmesan cheese, grated ¼ cup 25 g
salt and pepper to taste

1
. Preheat the oven to 425°F (220°C) and place a pizza stone on the
bottom rack. (See Note on page 33.)

2
. In a large saucepan, heat 2 tablespoons (30 ml) of the olive oil over
medium-low heat. Add the onion and garlic and sauté until just