Fall Harvest Pizza with Apples, Candied Bacon, Broccolini, + Kale

This Fall Harvest Pizza with Apples, Candied Bacon, Broccolini, + Kale is absolutely the most perfect family-friendly recipe for the Fall season! It comes topped with spicy chipotle olive oil base, and topped with mild cheddar cheese, apple slices, sautéed broccolini, kale, and candied turkey bacon. So much savoriness and sweetness in one pizza pie. The best weeknight meal option for everyone. 

Fall Harvest Pizza with Apples, Candied Bacon, Broccolini, + Kale 

INGREDIENTS

Pizza Crust:

• 2 3/4 cup organic all-purpose flour (I use Bob's Red Mill)
• 1 cup WARM fresh water
• 1 Tbsp honey (I use Wholesome Sweets)
• 1 packet rapid-rise or instant yeast (That's 2 1/4 tsps!)
• 1 Tbsp Extra virgin olive oil (I use California Ranch)
• 1/4 tsp sea salt
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp dried thyme

Toppings:

• handful broccolini florets, roughly chopped + sautéed (See Notes!)
• 2 medium Granny smith apples, peeled + sliced
• 2 cups chopped cooked candied bacon (See Notes!)
• 1 cup organic kale, chopped
• 2 cups thickly cut Mild cheddar cheese (I use Organic Valley)
• 1/4 cup Extra virgin olive oil + 1 Tbsp
• 1 Tbsp honey
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp cumin
• sea salt + black pepper, for taste

INSTRUCTIONS

FOR THE CRUST:

• In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, yeast, garlic powder, dried parsley, dried thyme, and sea salt (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
• Slowly add the flour (on low speed!), until fully incorporated and a soft dough is formed. **NOTE: if dough is too sticky, add 1/2 cup of additional flour at a time)**.
• Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer. 
• Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
• Preheat your oven to 475 degrees Fahrenheit and place top rack into the middle of oven. **NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.**
• TOPPING PIZZA:
• In a small bowl, whisk together the olive oil, honey, chili powder, paprika, cinnamon, cumin, sea salt + black until well combined.
• Brush a generous amount of the olive oil mixture over the top of the crust until evenly coated. **NOTE: Leave 1 Tbsp of sauce left for the edges of crust later**
• Sprinkle on the cheese followed by: broccolini, kale, candied bacon, and sliced apples.
• Lightly brush the tops of the crust with the olive oil mixture to ensure that it becomes a nice golden brown.
• Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
• Once done, allow pizza to rest/cool for a few minutes (about 5 minutes!) so that the cheese sets before cutting into generous slices, using a pizza cutter.
• Bon Appetit!

https://www.orchidsandsweettea.com/fall-harvest-pizza-apples-candied-bacon-broccolini-kale/