If you like tart-sweet, dense and very crunchy apples with effervescent texture, you’re going to love JAZZ apples. Developed by growers in New Zealand, they are a cross of the sassy sweet Royal Gala with the lively zip of Braeburn. These apples are grown in Washington State from October to March/April, then in New Zealand during the summer months.
The tasty JAZZ apple is excellent for eating as a snack out-of-hand, and will add an extra zing to any meal. It cooks without losing its flavor and even holds its crunch. We love them in salads and baked apple desserts, but you have got to try this JAZZ Apple, Fig & Applewood Smoked Bacon Pizza!
Keep reading to learn how it’s made.
JAZZ APPLE, FIG & APPLEWOOD SMOKED BACON PIZZA
Recipe from www.jazzapple.com
- 6 slices of applewood smoked bacon (or bacon of your choice)
- 3 medium sized yellow onions
- 4 fresh figs (or 8 dried figs soaked in orange juice for 1 hour)
- 1 large JAZZ apple
- 4 scallions
- 1 cup of prepared red pizza sauce
- 1 1/2 cups extra sharp cheddar cheese, grated
- 1 – 12 inch store purchased, partially cooked crust or frozen pizza dough, or your version made from scratch
Preheat oven to 400F.
Coarsely chop bacon, place in a heavy pan over moderate heat and cook until bacon browns and most of the fat has been rendered. Reserve fat in the pan and place bacon on paper towels to drain. Thinly slice onions and fry in bacon fat over moderate heat until onions are transparent. Remove and drain on paper towels.
Cut off the tops and ends of the figs. Slice figs into 1/3 inch slices. Wash and core the JAZZ apple, cut into quarters and thinly slice each quarter. Cut scallions into 3 inch long thin julienne strips. Spread pizza sauce over crust. Top with bacon, onions and half of the cheese. Cover the cheese with one layer of JAZZ apple slices and the sliced figs. Sprinkle remaining cheese on top.
Place prepared pizza into preheated oven and cook for 10-12 minutes or until crust has started to brown and the cheese is melting. Remove from the oven and allow to cool for 10 minutes before serving.