First of all this is a fabulous pizza. Even if it isn't as colorful as the pizza sauce variety. I'm going to skip the crust prep part because I already covered that in my Mexican pizza post. See labels under savory! So I'm starting with a prebaked crust. Then I drizzle the crust generously with olive oil. I even rubbed a cut garlic clove around the edges this time. I was feeling ambitious! Now put on a light coating of mozzarella cheese. Sprinkle on as much leftover rotisserie chicken as you desire. Add caramelized vidalla onions and sliced green apples. As many as you would like. Now a sprinkling of Penzey's dried Bouquet Garni herb mix. Or what ever herbs you like. 
Bake at 450 for around 10 minutes
I sprinkle the pizza with a generous amount of sea salt and cracked pepper. Enjoy! It is so good.
12 comments:
This sounds and looks delicious. I'm going to give it a try. Thanks.
I've never heard of this combo before. We love to make pizza at home and this one just might be next!
It looks simply amazing. I'll bet it is good, Sharon. You are an inspired cook! :-)
This looks so good, Sharon! I love the combo of apples and caramelized onion. I actually made a risotto with those flavors (on my blog.) I am pinning this on Pinterest so I remember it!
Ohhhh its so pretty.
I wish you would come make it for us. My moms are so lazy
love
tweedles
What an interesting combination of ingredients. It sounds delicious. I'm going to have to give this one a try.
Oh, that is a great idea. I love green apples but it's too sour for me. Thanks for sharing your fabulous recipe:)
Sharon, that looks amazing. I love the way cheese (Swiss, mostly) and apples taste when they cook together. Everything else is bonus.
Thanks for telling about your raccoon experiences. I've connected with quite a few of them, myself. Frank's sister raises orphaned kits so I've enjoy many fine days with the wee ones nestled in my arms. I adore these creatures.
Yum!! This sounds really, really good!! I'll have to try it sometime!
:)
You have probably tried this already but I am throwing it at you. In the summer Eileen and I do all our pizza on the weber grill. I have an old pizza stone that I use mostly for that since we rarely do pizza in the oven. I use the biggest kettle and put the coals around the outside. I then preheat the stone for about five minutes with the cover on. Ithen put the pizza on and check after about a half hour. You can do frozen pizza to but seems kind of a waste since home made is so much tastier.
By the way, forgot to tell you this looks great.
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