Kale & Walnut Pizza With Goat Cheese, Apples & Shallots
"yehrp. I cut my pizza with little gardening scissors. seasonal skillet zah of cortland apples, goat cheese brie, kale, walnut, shallots + gluten free dough."
-- @togroak
+ 4 cups of (gluten-free) bread flour
+ 1.5 cups of warm water
+ 2 T yeast
+ 2 T olive oil

+ 1 handful of baby kale
+ 1 large Cortland apple
+ 1-2 medium shallots
+ 1 hefty smattering of goat cheese brie slices
+ 1 handful of walnuts
+ 2 T olive oil

First and foremost, make yourself a tall glass of bourbon + rosemary cider. While I love a good pizza + beer night, pizza + cider are some of my go-to autumn indulgences.

Combine the dough ingredients in a large bowl. Once formed, allowed the dough to rise in a covered bowl for about an hour. While the dough is rising, preheat the oven to 350º F and start preparing the toppings. Chop the walnuts into bite-sized pieces, adding them to a medium-low heat pan until you start to smell them toasting – keep an eye on them while you sip your bourbon + rosemary cider. You won’t need to add any oil as the walnut will release their own. Put the toasted walnuts in a shallow bowl and set aside. Finely dice the shallots and add, with 2 T of olive oil, it to the same pan you used for the walnuts. (Cheers to fewer dishes!) Let the shallots caramelize on medium-low heat, stirring occasionally.

Once ready, add a tiny bit of olive oil to your skillet and press out the dough to form your pizza base. Bake for roughly 20 minutes. While the dough bakes, slice your apple and goat cheese brie into larger-than-socially-acceptable pieces. Remove the skillet from the oven, turn over, and add the toppings. Spread half of the shallots across the dough and top with baby kale. On top of the kale lay the apple and brie slices, sprinkling with walnuts and the rest of the shallots. Pop back in the oven and bake for another 5 or so minutes.

Make yourself another drink and get out the pizza scissors!