Start your Thanksgiving off right with these Apple, Bacon, and Leek Pizza Bites. They make for a great Fall appetizer and are super easy to prepare!
Uhm…. can someone tell me how the heck it’s already the middle of November? Have the last couple of months literally flown by for anyone else?
Gosh, not cool Fall. Not cool at all. Slow down a little bit. I haven’t enjoyed nearly enough apple cider yet… and we all know that’s top priority on my Fall to-do list.
So I guess Thanksgiving is kinda sorta next week. I can’t lie… I’m super excited. I love any excuse to eat, especially an excuse to eat in excess… I just wish wearing sweatpants was socially acceptable. That elastic waistband is totally key to fully enjoying the day.
But you know what my favorite part of Thanksgiving is? Well, besides the whole being together with the family and giving thanks type stuff. It’s the apps. It’s hanging around, anxiously awaiting the main event, snacking on a few munchies here and there.
And I have a great Thanksgiving appetizer for y’all today. It’ll rock yer socks for sure. It’s classy. It’s sophisticated. And it’s totally Fall approved.
We’re talking about these Apple, Bacon, and Leek Pizza Bites.
Apple, Bacon, and Leek? Wait a second, didn’t I also do that combo to stuff some sweet potatoes the other day?
Yup, busted. But you know what… I’m not sorry. Because this flavor combo is legit.
There’s something so right about apples and leeks sauteed up with sage, rosemary, and thyme. And something so right about a creamy cheddar cheese sauce laced with a bit of nutmeg. And something incredibly right with bacon. Enough said.
Listen. People may go a little crazy over these Apple, Bacon, and Leek Pizza Bites. Like, they may totally forget about the gigantic meal that awaits their arrival. So don’t blame me if they fill up on apps. You need to ration these suckers out. Make sure everyone gets one or two tops.
And listen, if they fill up on apps, don’t fret. That just means more Thanksgiving day leftovers for you. And we all know leftovers are the main reason we cook Thanksgiving in the first place.
- 1 room temperature Pizza Dough, bought from local pizzeria
- Cheddar Mornay Sauce (recipe below)
- 10 slices thick-cut bacon, cut into bite-size pieces
- 2 leeks, washed, trimmed, and thinly sliced crosswise
- 2 Granny Smith Apples (or other tart apples), peeled and chopped into ½'' pieces
- 1 tablespoon fresh sage, finely minced
- 1 tablespoon fresh thyme, finely minced
- 1 teaspoon fresh rosemary, finely minced
- Kosher salt
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated white cheddar
- 1½ tablespoons sour cream
- Pinch of nutmeg
- Kosher salt
- Freshly ground pepper
- Cook bacon in a medium skillet over medium-low heat until crisp and golden brown. Transfer with a slotted spoon to a paper towel lined plate to drain. Remove all but 1 tablespoon of the bacon fat from the pan and add apples, leeks, and herbs (rosemary, sage, and thyme) to the skillet. Season with Kosher salt and freshly ground pepper. Cook over medium heat, stirring occasionally, until apples are soft and begin to caramelize, about 7 minutes. Add the cooked bacon back into the pan and cook for 1 more minute.
- Preheat oven to 450F. Cut pizza dough into tiny balls. Lightly flour a clean work surface and roll out each tiny ball of dough into a "pizza bite". Prick each bite with a fork so that it doesn't poof up that much during cooking. Cook on a baking sheet or a pizza stone until dough is cooked through and light golden brown.
- Top each pizza bite with a spoonful of Mornay sauce and then a spoonful of the apple mixture. Serve immediately.
- Melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook, stirring frequently for about 1 minute, until mixture is a bit golden. Whisk in milk until fully incorporated with roux and no clumps remain. Cook, stirring often, until the milk mixture thickens to a runny sauce consistency, about 10 minutes. Remove from the heat and stir in cheddar cheese until fully melted. Stir in sour cream and a pinch of nutmeg. Season with Kosher salt and freshly ground pepper.