The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Sunday, July 10, 2011


Sunday morning: Apple pizza

by Nanette Geller

Yes, apple pizza. For breakfast. We do like to mix it up on Sundays!

Larry’s the baker chez Free Range Gourmet. He makes the pizza dough and shapes it, ready for me to top and bake.


apple pizza


Lots of grated Parmigiano-Reggiano, coarsely ground black pepper, and a light sprinkle of Ceylon cinnamon.

Sliced Granny Smith apples. We like the tartness, plus they don’t turn to mush when cooked.

Brush with just a little melted butter (optional).

Sprinkle lightly with more grated Parmigiano-Reggiano and a little raw sugar.

Bake on a pizza stone preheated to 500 degrees. This one took about 12 minutes but start checking after about 8 minutes.

Let sit a couple of minutes for the topping to set up. Long enough to grab a photo.

Cut into wedges and enjoy with Caffè Americano (espresso diluted with hot water). Thanks to the Parmigiano-Reggiano and pepper, it’s savory as well as sweet. It would be equally at home in the late afternoon with a glass of Prosecco.

If I had Italian sausage on hand, I’d have scattered some in between the apples – just enough to be a salty/savory contrast to the apples. I’ve sometimes torn up a couple of slices of Prosciutto di Parma to tuck between the apple slices. It becomes crispy and delicious, a texture as well as flavor contrast with the apples.


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