1 ball pizza dough
½ cup (125 mL) white Sauce (recipe follows)
1 cup (250 mL) shredded mozzarella cheese
2 tablespoons (30 mL) caramelized onions (recipe below)
1 teaspoon (5 mL) chopped fresh thyme
3 strips (3 ounces/85 g) bacon, cooked and cut into 1-inch (2.5 cm) chunks (about ¼ cup/60 mL)
½ apple, cored and thinly sliced (we use Golden Delicious)
¼ cup (60 mL) grated smoked cheddar cheese, for garnish
5 fresh sage leaves, for garnish

Place a pizza stone on the top shelf of the oven and preheat to 550°F (290°C) or the highest setting. Let the stone heat for an additional 30 minutes after the oven has reached its set temperature. (If you don’t have a pizza stone, you can use a rimless baking sheet.)

Generously flour a pizza peel or rimless baking sheet. Transfer stretched dough to the peel or tray and give it a shake to ensure the dough is not sticking to it. Evenly spread the white sauce over the pizza dough, stopping about 1 inch (2.5 cm) from the edge. Scatter the mozzarella evenly over the sauce, then top with the caramelized onions, thyme, bacon and apple slices.

To transfer the pizza to the stone, place the peel over the stone and quickly pull the peel back towards you. (Or lift out the hot baking sheet, slide the pizza onto it, and return to the oven.) Bake for 9 minutes (or 11 minutes if baking on a baking sheet), or until the edges are slightly charred and crispy. Keep a close eye on it.

Use the pizza peel to remove the pizza to a cutting board. Garnish with the smoked cheddar and sage leaves. Slice and serve immediately.

White Sauce Makes 4 cups

This is a classic béchamel sauce — milk-infused with onion and thickened with flour and butter.

4 cups (1 L) whole milk
½ small white onion, chopped
4 tablespoons (60 mL) unsalted butter
¼ cup (60 mL) all-purpose flour
1 teaspoon (5 mL) kosher salt
Pinch of nutmeg

Heat the milk and onions in a medium saucepan over medium heat until the milk comes to a bare simmer. Simmer for 10 minutes.

In a separate medium saucepan, melt the butter over medium heat. Add the flour and stir constantly until the flour has absorbed all the butter. Continue to cook, stirring, for 10 minutes, making sure the flour mixture does not brown.

Strain the milk into the hot flour mixture. Increase the heat to medium-high and whisk vigorously to break up any lumps. Bring to a boil, whisking frequently. The sauce will thicken once it begins to boil. Once thickened, remove from the heat and stir in the salt and nutmeg. Cool to room temperature before using. Can be made ahead up to 1 week, then covered and refrigerated.

Caramelized Onions Make 1½ cups

Caramelizing is a easy way to change the nature of onions. As onions slowly cook, their sugars begin to caramelize, turning them sweet and smoky.

¼ cup (60 mL) olive oil
4 medium white onions, thinly sliced
2 tablespoons (30 mL) chopped fresh thyme
Kosher salt and freshly ground pepper

Heat the olive oil in a medium skillet over high heat. Add the onions and stir vigorously to avoid burning. Reduce the heat to medium. Add the thyme and season with salt and pepper. Continue to cook slowly, stirring occasionally, until the onions are soft and have taken on a deep brown colour, about 30 minutes. Let cool.

Store, covered and refrigerated, for up to 1 week.