Apple-Sausage Pizza on a Whole Wheat Crust

Nothin' screams fall like apples!  Apples go good with so many things, like cheddar, bacon, chicken sausage, caramelized onion, so why not just throw it all together on a pizza?  Yup, that's what I did....oh so delish.   The whole wheat crust is perfect for this pizza because it can stand up to all those wonderful toppings and still deliver a great taste. 

We have pizza night about once a week and I'm always looking for ways to change it up for the hubs and I.  My girls are not very venturesome when it comes to pizza, so I make one cheese pizza for them and a different one for the "adults."

Apple-Sausage Pizza on a Whole Wheat Crust 
For the crust:
1 1/3 cups whole wheat flour
2/3 cup all-purpose flour
2 tsp. instant yeast
1/2 tsp. salt
1 tsp. sugar
2 Tbsp. olive oil
3/4 cup warm water

Place all ingredients except the water in the bowl of a stand mixer.  Pulse a time or two to evenly distribute everything.  Add water and mix for about 30-60 seconds.  If dough seems too dry, add a little more water, one tablespoon at a time.  If it is too wet, add more flour, about one tablespoon at a time.   Let dough knead for about 8 minutes, or until smooth and elastic.  Place dough in a greased bowl.  Cover lightly with a lid or damp kitchen towel and let rise until doubled in size.


For the pizza:
cornmeal, for dusting
1 recipe whole wheat crust
1 Tbsp. Dijon or coarse-ground mustard
1/2 pound chicken sausage, cooked and crumbled
1 apple (I used Gala), thinly sliced
1/2 onion, thinly sliced and caramelized
4-5 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated (I used white cheddar, but not necessary)
1/4-1/2 cup mozzarella cheese, grated

*To caramelize onion, place onion in a frying pan with a drizzle of olive oil and cook on medium to medium-low for about 8-10 minutes or until slightly browned and soft.

Preheat oven to 450 degrees F.  If using a baking stone, place it in the oven as well to preheat.  Dust a pizza peel or parchment paper with cornmeal and roll out pizza dough.

Drizzle olive oil over the top of the crust, and brush around the edges.  Spread the mustard evenly, leaving about 1/2-inch border at the edge.   Top with about 3/4 of the cheddar cheese, sausage, bacon and caramelized onions.  Tuck in the apple slices, then sprinkle with the remaining cheddar cheese and mozzarella.

Slip pizza from the peel onto the hot baking stone, or if you're using parchment paper, just slide it right onto the stone. Alternately you can use and inverted cookie sheet. Bake for about 7-10 minutes, or until cheese is bubbly and starting to brown.