Thanks to @Phoenikia for posting the link to the apple-bacon pizza. Here’s my take on it:
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Sourdough-spiked crust (Serious Eats Pan Pizza).
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Bechamel with shallots and thyme
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Onions caramelized with more thyme and finished with a glug of Calvados.
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Cheeses included gruyere, mozz and a sharp-white cheddar which we smoked ourselves.
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Honey-crisp for the apple, and store-bought bacon.
This was very, very tasty. If anything, I’d squeeze a tad more apple on it next time just to get a little more acidity, but otherwise, perfect. The smokiness really comes through, and the apple is in perfect contrast with the melty cheese and onions. Will make again.
