I hope by now you’re feeling inspired and have enjoyed apples in at least a few different ways this month. That’s what I love about apples so much, they’re incredibly versatile. Not only are there a ton of different apple varieties each with a different taste and texture, apples work in sweet or savoury dishes and of course shine simply on their own.
This week, for the last Sunday of Apple Month (an annual winter celebration across Western Canada celebrating quality B.C. grown apples and the support of local growers!), I’m taking the savoury route with this delicious spin on ham and pineapple pizza. I did just get back from Hawaii last week, and Hawaiian pizza has been on my mind, but instead of traditional “ham n’ pineapple” I’ve come up with a healthier, tasty twist with this Ham N’ Apple Arugula Pizza.
I have to admit, I really do crave pizza once in a while.
Not just any pizza, but a thin, crispy crust, topped with crunchy vegetables and rich sauce, with some sort of protein, and tons of fresh herbs like basil or arugula. Every now and then I’ll go to a local pizza place (I love Rosso) and order a freshly made pizza, sans cheese, with a big glass of wine (when I’m not preggers of course!). It’s actually a common date night for the hubby and I. He loves pizza too.
When dining out isn’t in the cards, or I’m feeling like a healthier option, I’ll make my own pizza just like this…
The apple really is the star ingredient in this pizza pie, blending wonderfully with the salty prosciutto, spicy arugula, juicy tomatoes, and garlicky pizza sauce. After baking in the oven for 5-10 minutes the apples soften and sweeten every so slightly combining with the other toppings perfectly.
The final small drizzle of honey and olive oil brings out the sweetness in the apples and recreates that sweet Hawaiian pizza taste just a tiny bit more.
I know many clients and friends who feel that their pizza days are over once they receive the “sentence” of a gluten or dairy allergy, but I’ve been aiming to prove that wrong!
While a doughy, soft, chewy, and dense gluten-full pizza crust topped with ooey-gooey, stretchy, melty cheese IS delicious (I won’t deny that!), a gluten-free crispy pizza crust without the cheese and a ton of other amazing toppings is SO good too, and definitely worth trying even if you don’t have any food allergies to prevent pizza feasts.
Don’t believe me? Give this pizza pie a try and tell me then… 😉
Oh, and make sure you squeeze out the last bit of Apple Month and give my apple-inspired recipes from February a try, support local growers, and get some apple goodness in that beautiful bod of yours!
- Pizza Crust:
- 2 eggs
- 2 cups of almond flour
- 2 teaspoons olive oil + 1 teaspoon olive oil (for brushing the edge of the pizza crust)
- ¾ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ tsp onion powder
- ⅛ tsp oregano
- ⅛ tsp rosemary
- ¼ tsp dried parsley
- Pizza Sauce:
- 2 tablespoons tomato paste
- 1 teaspoon raw honey or agave nectar
- ½ tablespoon olive oil
- 1 teaspoon water
- 1 clove garlic, minced
- pinch of salt
- pinch of pepper
- Pizza Toppings:
- 1 apple, cored and sliced thinly (I used a combination of BC Tree Fruits granny apple and fuji apple)
- 4-5 slices of prosciutto, torn into smaller pieces
- ⅓ cup sliced heirloom cherry tomatoes
- ½ cup baby arugula
- drizzle of olive oil
- drizzle of honey (optional)
- Preheat the oven to 350 degrees.
- In a bowl whisk together the egg with 2 tsp olive oil, salt, garlic powder, and the dried herbs.
- Add in the almond flour and stir until the mixture becomes a dough consistency that can be rolled into a ball shape.
- Place parchment paper on a pizza pan and place the pizza dough in the centre. Sprinkle the dough with some more almond flour and roll out gently with a rolling pin until the crust is about ¼" thick.
- Place the crust in the oven to bake for 20 minutes.
- While the pizza crust is baking, prepare the pizza sauce by adding the tomato paste olive oil, water, honey, and garlic to a bowl and mix until well combined.
- After 20 minutes of the pizza crust baking, remove it from the oven, smooth over the pizza sauce, and arrange the sliced apple, prosciutto pieces, and sliced tomatoes evenly over the pizza.
- Place the pizza back in the oven for 5-8 more minutes, remove, and drizzle with the aged olive oil, honey, and sprinkle with the fresh arugula.
- Enjoy immediately!
*pizza crust adapted from The Tasty Life
Have a lovely rest of your Sunday!
Nutritionist in the Kitch