This recipe was inspired by an appetizer I enjoyed at Crop.  The apple and cheese flavor combination is somewhat nostalgic in my case.  My maternal grandfather (Papa, as we called him) used to LOVE warm apple pie served with slices of sharp cheddar cheese as dessert on every major holiday.  As a young child, I never even considered trying his concoction.  As an adult, I LOVE apples and cheese together.  Smart man.  Apples + cheese = sweet meets savory meets YUM.  I was feeling a bit adventurous on Sunday and decided to make this dish as an appetizer.  Even those who scoffed at the IDEA were gobbling it up.  Score!

Ingredients
1 pound thawed pizza dough
1/2 cup Open-Pit Original BBQ Sauce
1 clove garlic, minced
1 1/2 Tablespoons apricot preserves
1 Granny Smith apple, sliced thin
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded sharp white cheddar cheese
4 sage leaves, sliced chiffonade style

1.  Preheat your oven to 400*.  On your Silpat lined baking sheet, spread the pizza dough evenly.  NOTE:  For a flatbread-like crispy finish, spread the dough as thin as possible on the baking sheet. Bake for approximately 5-8 minutes, until the dough is firm or very lightly browned. 

2.  Combine BBQ sauce, garlic and apricot preserves in a small sauce pan over medium heat.  Let sauce simmer until it begins to bubble.  Brush sauce onto crisped pizza dough.

3.  Sprinkle dough with apple slices and both cheeses.  Garnish with chiffonade Sage leaves.

4.  Bake for an additional 10-15 minutes, or until cheese turns golden brown.  Slice and serve.

Buon Appetito!!

Dana