Apple & rosemary pizza

Main course with Granny Smith apples from South Tyrol

Difficulty: easy
Preparation time: 30 min
Baking/cooking time: 30 min
Style: modern
Apple: Granny Smith
For the dough:
230 ml lukewarm water
1 tbsp. honey
7 g dried yeast or 20 g fresh yeast
470 g wheat flour (type 550)
70 ml olive oil
1/2 tsp. salt
1 tsp. rosemary

For the topping:
50 ml olive oil
2 red onions
2 apples Südtiroler Apfel PGI (Granny Smith)
150 g Ricotta
4-5 sprigs rosemary
1 tsp. pepper
1 tsp. salt
1 tsp. sweet paprika powder
1 tsp. oregano
150 g grated cheese
Sarah Zahn Created by Sarah Zahn
For the dough:
Place the water, honey and yeast in a large bowl. Mix well, cover and leave to rest for ten minutes. Add the flour, olive oil and salt and knead to a smooth dough. Finally, knead in the oregano, shape the dough into a ball and brush with a little olive oil. Return to the bowl, cover and leave to rest for two hours.

For the sauce:
Finely slice the South Tyrolean apples and onions. Heat half of the olive oil and sweat the apples and onions. Add the rosemary and half of the herbs and sauté until the apples are soft. Set to one side. Combine the ricotta, the remaining olive oil and the other half of the herbs. Roll the dough out to a 20 x 30 cm rectangle. Top with the sauce, the ricotta and the cheese.

Bake the pizza for 30 – 35 minutes until golden brown.
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