Spiced Almond Pancakes with Candied Butternut Squash + Maple Butter.
You guys. I am SO in my element with this season that is fall.
I know I can’t seem to stop talking about fall, but I just can’t help myself. It’s kind of hard to not be in love with this season. The trees here in CO are at their peak. It’s beyond gorgeous here, and just looking out my window make me happy! I am going to be one sad girl in a few weeks when those pretty orange and yellow leaves begin to fall. OH NO!
The one thing I hate is how fast fall flies by. Actually, I hate how fast the next three-months fly, but then I think most people feel this way. This year though, I came up with a brilliant solution. Do ALL fall things all the time. Currently, I feel like I am crushing this goal in the food department.
I’m especially utilizing all the September apples, as I’m sure you guys have noticed. Whoever said summer was the best produce season, I think I have to disagree. Fall is where it’s at!
And I think this pizza proves that beyond a doubt.
AND, I maybe used pumpkin beer to caramelize those onions. Okay, not maybe, I did, and they are so delicious. Just saying.
So tell me, how was your weekend? Did you do any fun Autumn things?? Please tell me some of you went apple picking. That’s probably my favorite early fall activity. I need to make it my mission to do that soon. Hmmm, anyone know of any good apple orchids in Colorado??
Let’s see, let’s see. What else do I need to fill you guys in on? Well, we are getting more chickens, so that means more fresh eggs! yeah! I requested we get a few different breeds of chickens so I can get all those cool colored eggs, but we shall see. Oh, and did I mention that we moved the chickens? They now literally live right outside my kitchen window. Like their pen is attached to my house, it’s weird. When I leave my bedroom windows open at night, I wake up to chickens squawking away.
I suggested we get a rooster so he can act as my alarm clock. I wonder if he would be able to do a better job of getting me out of bed than my alarm clock currently does?? Thinking not even a train rolling through the property would help that situation!
I also suggested a turkey, but then I thought about it more, and thought ” NO”. If we get a turkey that means he will for sure be Thanksgiving dinner and umm, I just don’t think I would be able to enjoy the dinner them. It’s would be way too weird… and pretty sad.
And since we are on the topic of the Gerard family animals, I feel I should at least mention the cute little goaty goats. They are all good, crazy, but good. They’ve learned to jump the fences, sooo that’s kind of been a bit of an issue. Well at least the two little ones have, Taramisu, the milking goat, either doesn’t care to, or is too heavy with all that milk in her. I was photographing a recipe the other day and all of the sudden the light got dim. I looked up and there was Layla and Mara, just staring me down through the window. We are now calling them the escapies….yikes.
Ahhh, but back to my apple and caramelized onion pizza.
It’s one of my favorites. It’s simple…ish, but loaded with flavor and good, good cheese! The apples are my favorite part, BUT the combo of caramelized onions, gruyere and gorgonzola cheese and the pangrattato is pretty flippin awesome. Like I said earlier, the onions get caramelized in a bit of pumpkin beer, which in my opinion, is kind of amazing. My family sort of hates onions, but anytime I caramelize them, they never complain. Caramelizing onions just changes the whole flavor. They become sweet, which pairs perfectly with the crisp honeycrisp apples.
And then all you need is CHEESE. I mean, of course you need cheese. I used a mix of Gruyère and gorgonzola. Perfect melting action happens with that combo.
And done. Well…
You gotta add the pumpkin seed pangrattato. I know this may seem like an unnecessary step, but I promise, it’s SO worth it. Now I am not sure you can still qualify this as a pangrattato since I left the bread crumbs out, but I didn’t know what else to call it so I’m going with it. And you should too, cause it’s DELICIOUS.
Crispy prosciutto, toasted pumpkin seeds, sage, and butter. Too good!
And that’s it. I’m out.
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Kickin’ Monday in the butt with pizza…yup, the only way to do it!
We loved this pizza! The pangratatto was really the star in this one—such a unique texture for a pizza. I’d never seen anything like it. Will make again!
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Just wanted to give a shout out to this pizza. I make my dough and make pizzas on a hot pizza stone on my grill (since I can get it hotter than the oven). I sometimes check your blog when I’m looking for new pizza ideas, and this has been a favorite since you posted it five years ago. I don’t always stay true to the recipe (part of the fun about pizza-making is using what you have!), but it’s excellent as written. Thanks for this one!
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
We can’t buy pumpkin beer in Australia. Is the apple cider you used alcoholic? Or could i use apple cider vinegar?
Hi Laura! I would recommend using an equal amount of apple juice, is this something you can easily find? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan