Apple and Ricotta Thin Crust Pizza with Pear Balsamic (Pear Balsamic)

Apples, cheese and balsamic turned into a pizza, what could be better? Light but satisfying for any meal. Serve with a mimosa and salad for lunch or with some smoked sausage for dinner.

What you will need:

• A pre-made uncooked thin pizza crust. I used one by StoneFire and it worked great.

• 1/2 fresh lemon, preferable to have one with a thicker rind to make zest but not required.

• 1 large fresh apple cut into thin slices. Any crisp style will do. I used a Honey Crisp.

• A red onion, only need a little bit. Cut several layers of very thin slices..

• Slivered almonds - a handful

• Ricotta cheese - 1 cup

• Any other Italian cheese blend, I used Parmesan and Asiago shavings - about 1/2 cup

• Chopped Italian parsley - a handfull

• Kosher salt and cracked pepper

• enfuso Pear Balsamic Vinegar

You will want a heavy duty baking sheet, or a roasting pan to cook the pizza on if you do not have a pizza stone.

Preheat oven with your cooking surface inside to 425 degrees.

Blend the ricotta cheese with a squeeze of fresh lemon and lemon zest until it tastes lemony. Stir in a tablespoon of pear balsamic vinegar and then add some cracked pepper and kosher salt to taste.

Layer the following on our pizza dough / flatbread.

1. the lemony ricotta cheese

2. the shaved Italian cheeses

3. the thin apple slices

4. the almond slivers

5. the thin red onion strips

Place the pizza on the hot surface in the oven and bake for about 10 minutes. Edges of the pizza dough should be brown and crispy when ready. Remove when ready and add shopped parsley for zing and color.

Here is the pizza fresh from the oven.

Slice the pizza, drizzle on more pear balsamic vinegar, add more fresh cracked pepper, and serve.