Cheese-Course Pizza
Fruit, cheese, and bread, all in one package. The slightly sweet crust makes a nice foil for the creamy, rich cheeses.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Sweet Crust dough
- 2 tablespoons melted butter
- 3 cups finely diced peeled apples
- ¼ pound sliced Cheddar cheese
- ¼ pound sliced Camembert
- ¼ pound sliced Butterkase
- ¼ pound sliced Port Salut
- 1 cup red grapes, halved
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. Coat each pizza pan with ½ tablespoon melted butter and place dough in the pans.
Brush dough with remaining butter and top with diced apples. Bake dough at 375° for 20 minutes. Remove from oven.
Arrange sliced cheeses over hot pizza. Either alternate different varieties or devote one-quarter of each pizza to one type of cheese.
Allow pizzas to cool slightly, then scatter grape halves over each. Serve in wedges with glasses of chilled, dry sherry.
Choosing Cheeses
Cheese courses ideally offer three or four different varieties of cheese, including firm varieties like Cheddar or aged Manchego, semisoft cheeses like Port Salut or Gouda, and soft cheese such as Brie and Camembert. Make sure your selections include strongly flavored cheeses like bleu cheese and sharp Cheddar, as well as mild cheese like Butterkase.
