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Autumn Apple Pizza with Whole Wheat Crust


This is one of the most delicious pizzas I have ever made! The Whole Wheat crust is very easy to make, and very easy to work with. The combination of apples, bacon, caramelized onion, Gouda and Sage is perfection. The pizza crust is lightly brushed with olive oil and a light sprinkling of nutmeg. This is "gourmet pizza" at it's finest. The pizza crust will become my new favorite recipe. It's delicious! This recipe is slightly adapted from "How Sweet It is" Food Blog. Thank you, Jessica!

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  • Pizza dough:
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3/4 cup warm water
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon honey
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pizza:
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 large apple, very thinly sliced
  • 5 slices thick-cut bacon, cut into squares
  • 1 small red (or yellow) onion, sliced
  • 1 garlic clove, minced
  • 1 cup freshly grated Gouda cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 8-10 sage leaves


Servings 4
Preparation time 60mins
Cooking time 75mins
Adapted from


Step 1

For the pizza dough:
In the bowl of an electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt.

Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a towel.
TIP: I preheat my oven on WARM for a few minutes, then turn off. This creates an "incubator" effect; my dough rose in about 45 minutes.

For the pizza:
Preheat oven to 375 degrees F.

15 minutes before the dough is ready to use, slice onions.

Heat a skillet over medium heat and add 1/2 tablespoon olive oil, then add onions with a sprinkle of salt.

Cook, stirring occasionally, until caramelized, soft and juicy-- about 10 minutes. In the last minute, add garlic and cook for 60 seconds, then set aside off heat.

While onions are cooking, cut bacon. Place on a paper-towel lined plate, and cover with another paper towel. Microwave for 3-4 minutes, just until the fat is rendered so the pizza is not incredible greasy. Set aside.
NOTE: I chose to cook my bacon in a cast-iron skillet so I could get it to brown more. Your preference.

Remove pizza dough from the bowl and place on a lightly floured surface.
NOTE: I prefer to use cornmeal. I also like to set my dough on parchment paper, so I can easily slide it onto my preheated pizza stone (or baking sheet).

Using a rolling pin or your hands, roll and shape it into your desired shape. NOTE: I found this dough so easy to work with! I was able to shape this into a circle, but a rectangular shape works well, too.

Brush with remaining olive oil and sprinkle with nutmeg. Slice apples (do not do this earlier unless you don’t mind brown apples), then add about 1/4 cup cheese onto the dough.

Place a layer of apples on the cheese, then add the onions. Add the remaining cheese evenly over top, then finish with bacon and another layer of apples. Add a few pieces of sage if desired-- and I highly recommend it.

Bake for 25-30 minutes, or until cheese is golden brown and bubbly.

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