Apple Edam Pizza

I have been toying with this recipe idea for a while, along with a few others that are variations on the theme. Finally got around to trying it out - inspired, in part, by an apple pizza blog post by Tinky Weisblat (who may be familiar to Franklin County folks as the force behind the Pudding Hollow Pudding Contest and the writer of the Recorder's Blue Plate Specials monthly features on the Food page) with a different take on the concept. (I want to try Tinky's too - it looks great!)

This came out really well and I will definitely make it again. It is simple to make and the balance between sweet apples and savory cheese and seasonings was just right. I used an unyeasted thin crust with whole wheat flour substituted for one quarter of the white flour, which worked really well with this particular combination of ingredients.

1 14-inch pizza crust (whole wheat is good)
olive oil
3-4 ounces shredded Edam (such as Chase Hill Farm's Dutch Gold)
1 medium apple, peeled, cored and sliced 1/8-1/4 inch thick
2 shallots, minced
1/4 tsp dried sage
Salt and pepper to taste

Preheat oven to 450 for a standard crust or 500 for an unyeasted thin crust.

Paint the crust lightly with olive oil, then sprinkle with the Edam. Arrange the apples on top of the cheese in a single layer. Sprinkle the shallots over the apples, then carefully sprinkle the sage on top. Add salt and pepper as desired.

Bake for 12-15 minutes, until crust is done and cheese begins to brown.

Serves 2-3.