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Apple Fennel Chutney Pizza with Fresh Ricotta Cheese

Submitted by on January 6, 2014 – 7:01 pm 2 Comments

OG Apple Fennel Chutney Pizza with Fresh Ricotta CheeseOregon Growers Apple Fennel Chutney has a truly unique taste. Mixed with apples, fennel, thyme and orange zest, it is the perfect addition to any recipe. The pizza dough recipe is quite easy to make, but feel free to use your own dough recipe, or simply pick up a premade one at the store. Because there are so many great flavors in the chutney, we kept the toppings quite simple. The smooth ricotta cheese, that becomes rich and creamy in the hot oven, pairs nicely with the crispy pizza crust and sweet apple fennel chutney. Serve this pizza alongside a salad and a large bowl of hot soup this cold winter. Or, use this recipe as a base and add additional toppings to make a more filling meal.

Apple Fennel Chutney Pizza with Fresh Ricotta Cheese

makes 1 medium size pizza

Pizza Dough:
applefennel1 ½ cups flour
1 teaspoon table salt
¾ teaspoon active dry yeast
½ cup lukewarm water
1 tablespoon olive oil

2/3 cup Oregon Growers Apple Fennel Chutney
¾ cup fresh ricotta cheese (can be replaced with fresh mozzarella)

*optional toppings:
bacon, caramelized red onions, sausage, kale

Stir together flour, salt and dry yeast into a large bowl. Add water and olive oil, stirring until a ball begins to form. Place dough onto a lightly floured surface and knead together into a ball for 1-2 minutes. In the same bowl that you were using, put a teaspoon of olive oil and rub it around. Place the dough into the bowl, making sure to coat all sides. Cover with plastic wrap and let rise for 1-2 hours.


Place the dough, now doubled in size, back onto the floured surface. Using the palm of your hand, press on the dough to release the air bubbles. Fold the dough back into a ball and cover with plastic wrap. Let stand for 20 minutes.

Preheat your oven to its highest setting. Sprinkle your pizza stone or baking sheet with cornmeal. Roll out your dough, and place it on the pizza stone. Spread apple fennel chutney on the dough and top with dollops of fresh ricotta cheese.

Bake for 10-12 minutes.

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