Apple Cider Glazed Pizza

I was up in Gettysburg for the last 2 days helping to bottle wine with my sister and her boyfriend. It was nice to be out of the city. Though I don't think wine is actually on my lists of passions...but that is good to know.

But we had a refrigerator full of produce from the farmers market and an abundance of apples and cider from the orchard and Anna and I created a pizza which we found fantastic so I am going to share it. Also I don't want to forget it...

Make the pizza dough.

Then bring about 1-2 cups apple cider to a boil and let simmer until significantly decreased in amount. (we were trying to make a reduction with it...aparently the only things to trully be made into reductions are vinegars and wines...but this worked smashingly for out purposes)

Spread olive oil and freshly crushed garlic onto the flattened out dough.

Use a brush to brush on reduced cider-it should be at least reduced by half and once cooled for a few minutes should be a little thicker and much sweeter. (Save about half of it for later)

Thinly slice apples-we used pink ladies...and hard tart apple...which is fabulous at this time of year.

Then crumble sausage which we had cooked in some apple cider.

Thinkly slice onions and mushrooms.

Cover with Arugula.

And grate lots of Swiss Cheese...or experiment with your own.

Lastly trickle the remaining cider over the top...

Ah...Remember to Salt and Pepper the pizza.

Cook at 350 for about 10 minutes....

and enjoy...

Anna and I were shocked by the outcome of this...it may not be the most practical pizza for people who do not have a large supply of apples and apple cider...but I believe it is worth trying.