Like, pizza pie though.
Yeah that got your attention.
Not only is it apples + cheddar on a quick small-batch pizza crust, guess what the “sauce” is. It’s a non sauce sauce. Here, I’ll show you.
Honey! It’s honey. Just a little drizzle of honey for the base, and that’s all she wrote.
She being me. I wrote it. That’s all Bev wrote. That’s all I wrote.
Are you looking at that? There’s honey under those apples. And then a small batch pizza crust under that.
It’s THAT, but for fall. Eeeeeh? Cute, right? Right. And the dough – you can make that right when you get up (it takes five seconds) and let it rise all day if y’awnt. It’s just enough dough to fit a 10-inch skillet, just so you know now and aren’t making a tiny voodoll doll with my face on it later today.
You’ll also chop up some rosemary and sprinkle it over the apples because WINTER IS COMING.
Sorry to depress you.
Here I’ll change that.
Cheese! Feel better? Get a block of cheddar and shred her up and violently throw her over the apples.
Tuck some thinly sliced red onion in there if you know what’s good fer ya.
Yep. Yes. 25 minutes in a 400-degree oven and this is what your eyes will feast on. (and v soon your face hole)
A thing of skillet pie beauty, I tell ya.
When would you eat it? Shoot girl, anytime. It could be a day-before lead-up snack to Thanksgiving. Or lunch or dinner anytime in the fall. Or now if you get on it.
You should probably just get on it.
It’s that perfect sweet/savory tongue thing, ya know? The honey underneath the now-tender honeycrisp apples, flecked with earthy rosemary, buried under all that extra-sharp cheddar and hints of aromatic essence STOP EET.
It’s perfectly splendid. (sorry I just started Bly Manor and it’s already embedded.)
Honestly though ^^
Appetizer, fun weekend lunch, anytime all the time nosh sesh.
I feel like a gentle surrender might be in order.
Save me a slice or 80.
Let’s just plan on this being what we eat for the rest of ever, ‘mkay?