Apple Goat Cheese Pizza

This is easily one of the most pretentious foods I've ever prepared. I first had it at a restaurant that my family liked to meet up at in Mt Airy. The place used to serve very awesome specialty pizzas along with other general bar food. Unfortunately, they changed their menu one day and got rid of all of the awesome stuff they served. We've gone back once since, but the menu is so sparse and bland now that it's not worth it and we probably won't go again.

This pizza was my favorite on the menu, and I would crave it and specifically go to this restaurant to get it. Once they stopped serving it, I decided that Jeff and I would have to try to make it ourselves.

We usually make the dough ourselves with a recipe Jeff found a while ago that we'd been using for homemade pizzas. This most recent time, though, we decided to buy a pre-made pizza crust to save time because the homemade dough has to rise for 2 hours. I definitely prefer the pizza with the homemade dough, but this may be because the only crust we could get was whole grain. I felt like this one tried to have too much of a presence as a taste and it challenged all of the toppings' flavors rather than melding with them.

Recipe:
Ingredients:
Dough (If making your own):
1 tsp Active dry yeast
1 Cup water
2.5 Cups flour
1 tsp Salt
Olive Oil

Toppings:
1 Granny smith apple, cored and cut into thin slices
2-3oz Goat cheese crumbles (I got a 4 oz tub and didn't use all of it)
2 Cups Shredded Mozzarella Cheese
Olive Oil

Directions:
- Prepare Dough: In medium bowl, mix yeast in water. Let sit 5-10 min.
- Combine Flour and Salt in a large bowl. Add yeast/water mixture.
- Remove dough from bowl, wipe it out smooth, then coat in oil. Let sit in bowl covered with paper towel 2 hours to rise.
- Preheat oven to 500. Shape dough into crust on top of pizza stone or baking sheet
- Brush with extra olive oil and place a layer of mozzarella cheese
- Top with apple slices and goat cheese crumbles
- Finish with another layer of mozzarella cheese and bake for 12-15 minutes