Ingredients

For the toppings:

1/2 c. Crispin Brut Cider

1/2 lb. Italian Hot Sausage

1/4 Apple, cored and sliced very thin

1/2 Yellow Onion, sliced thin

1/2 c. Arugula

3/4 c. Shredded Mozzarella

1/4 c. Shredded Parmesan

1/2 tsp. Fennel Seed, crushed

1 Tbsp. Unsalted Butter

1 Tbsp. Dark Brown Sugar

1/2 c. Heavy Cream

1 Small Garlic Clove, minced

1 tsp. Corn Starch

1 Pre-made crust, follow directions on

packaging

Preparation

Toppings:

  1. Preheat the oven to 425.
  2. Apples-set the slices in a bowl or glass with a 1/2 c. of the cider and let rest for at least 20 minutes or up to one hour. Drain before putting on pizza, reserving liquid.
  3. Sausage-in a pan over medium-high heat, combine the sausage and fennel. Cook, breaking apart frequently until the sausage is browned on it’s edges. Using a slotted spoon, transfer the sausage to a paper towel lined plate. Reserve the cooking juices.
  4. Onions- in a skillet over medium heat, melt the 1 Tbs. butter with the 1 Tbs. brown sugar. Stir to combine and then add onions. Cook until tender and slightly browned on the sides, 10 minutes or so.
  5. Sauce- Combine reserved cider from apples, 1/2 c. heavy cream, tsp. cornstarch, garlic, 1 Tbs. liquid from sausage, and a 1/2 tsp each salt and pepper in a small saucepan. Simmer over medium heat for 10-15 minutes or until the mixture thickens.
  6. Assembly! I like to do: sauce, apples, some cheese, onions and sausage, some more cheese. Bake on a sheet pan or pizza stone for 10-15 minutes. Take out of oven, top with arugula, and rest a few minutes before cutting.