This savory apple gorgonzola pizza is made with sautéed apples over mozzarella and gorgonzola cheeses, and is topped with a fig jam and pecans.
Who else love fruit pizza?
I grew up eating lots of fruit pizzas, but always for dessert. There was a local pizza place close to home that made an amazing apple dessert pizza.
It wasn’t until I was in my twenties that I tried a savory fruit pizza, and I was hooked.
The combination of strongly flavored cheeses with sweet, delicious fruit is fantastic. I love it on this arugula pizza with roasted grapes and on this gorgonzola pizza with jam. But the first savory fruit pizza I tried was this apple gorgonzola pizza.
This pizza is made with thinly sliced apples, lots of cheese, chopped pecans, and a little jam.
I’ve had this apple pizza recipe for years, and have been tweaking it little by little. This is my favorite version.
What If I Can’t Find Gorgonzola Cheese?
This pizza also works perfectly with any type of blue cheese.
Should I Use Thin Crust or Classic Crust?
I normally go for thin crust, and that just doesn’t work with this pizza.
Thin-style crust is too flimsy for these heavy toppings.
Stick with a slightly thicker dough that can support the weight of the apples. But it doesn’t have to be deep-dish.
If you buy pre-made dough, look for original or classic crust.
The pizza dough in the photos is frozen pizza dough I found at Trader Joe’s.
How to Make an Apple Gorgonzola Pizza
Start by thinly slicing the apples.
Don’t make those weighty apple toppings any heavier than they have to be!
Add the apples to a pan with a little melted butter.
Cook the apples for a few minutes, and then add a little orange juice.
Cover the pan, and cook the apples until they’re tender.
Next, add the cheese to your pizza dough.
Sprinkle it out evenly across the dough.
Next, add the cooked apple slices to the pizza.
Add them concentrically to make them look pretty.
Try to avoid lots of overlap when you add the sliced apples to the pizza.
If you overlap the apple slices a lot, they will fall off the pizza, because there won’t be cheese beneath each slice.
Sliding pizza toppings are pretty tragic! That said, a tiny bit of overlapping apples is a-okay.
Thin a little jam with warm water (or the leftover orange juice), and drizzle it across the apples.
I like to use fig jam, but orange marmalade will work perfectly.
Sprinkle chopped pecans over the toppings.
Bake your pizza until the cheese is melted and the crust is golden.
When you pull the pizza out of the oven, you need to let it rest for a few minutes before serving.
Freshly baked pizza smells amazing, and I always want to eat it right away.
With this pizza, though, waiting matters.
The cheese needs to cool slightly and harden, because that’s what will hold the apple slices in place.
Let the pizza cool slightly, and then dig in and enjoy the cheesy apple deliciousness.
If you like to serve your pizza along with a salad, I recommend this tomato corn salad (in summer), a shaved brussels sprouts salad (in fall), or this spinach mandarin orange salad (in winter or spring).
Apple Gorgonzola Pizza
- dough for one pizza (use classic or original crust) Do not use thin or bistro crust pizza dough
- 2 teaspoons olive oil
- 1 tablespoon butter
- 2 medium size apples, cored and thinly sliced Use 3 apples for a very large pizza
- 1 orange, juiced (~½ cup orange juice)
- 2 ounces crumbled gorgonzola cheese (or blue cheese)
- 5 ounces fresh mozzarella low-moisture mozzarella works best
- 1 tablespoon fig jam (or orange marmalade)
- 1 tablespoon hot water Or use leftover orange juice from cooking the apples
- ⅛ cup chopped pecans
- Preheat oven to 425° F.Prepare pizza dough by brushing with oil.Heat butter over medium heat in large pan. When the butter melts, add apples. Cook apples for 2-3 minutes, and then add orange juice. Cover and allow apples to soften. Remove apple slices from pan, and allow to cool.
- Sprinkle both cheeses across the pizza dough, leaving a thin border for the crust.If your crust is very small or very large, you might need to adjust the amount of cheese accordingly.
- Layer apples concentrically over cheese in a single layer. Keep in mind that each slice of apple should have cheese below it, otherwise the apple slices will slide off the pizza after baking. Avoid excessively overlapping the apple slices.
- In a small bowl, mix fig jam and half the hot water (or use a splash of leftover orange juice). Stir until jam dissolves into a syrup. Add more water if it's still too thick to pour. Drizzle fig mixture over pizza. Top pizza with pecans.
- Cook pizza 15-18 minutes, or until crust is golden and cheese has melted. Allow to cool slightly before serving.