- 1 ball pizza dough (enough to make 10 - 12" pizza)
- 1 large clove garlic, minced
- 1 tablespoon butter, melted
- 1 tablespoon extra-virgin olive oil, plus more for frying
- 1 small sweet potato, peeled
- 1 apple, peeled
- 1/2 red onion, peel discarded
- 2 or 3 slices bacon, cooked and crumbled
- 4 ounces mozzarella
- 4 ounces goat cheese crumbles
- 12 sage leaves
- flaky salt, like Maldon
- Preheat pizza stone on the bottom rack of a 500 degree oven for at least 20 minutes.
- Make garlic butter by combining minced garlic, melted butter, and olive oil. Set aside.
- On a mandoline, thinly slice sweet potato, apple, and red onion. Set aside.
- On a well-floured pizza peel, stretch your pizza dough to a 10 - 12" round. (Read how to stretch dough above, or watch me do it here.)
- Spread garlic butter in a thin layer on top of your pizza, evenly distributing the garlic. Top with bacon, sweet potato, apple, and a few red onion slices.
- Tear mozzarella and toss over the ingredients, then sprinkle on goat cheese crumbles.
- Quickly open the oven door, and slide your pizza onto the hot pizza stone-- work fast so that the oven loses as little heat as possible. Cook for 10 minutes.
- Meanwhile, make fried sage: In a small sauté pan, add enough olive oil to cover the bottom of the pan by 1/2". Heat over medium-high until it sizzles when you add a drop of water.
- Carefully place sage leaves in a single layer in the oil. Fry for 1 minute, then use a slotted spoon to transfer the sage to a paper towel-lined plate. Top with another paper towel to press out excess oil.
- When the pizza is golden brown on the edges and the cheese is melted, use your pizza peel to slide it out of the oven.
- Slice into wedges, then top your pizza with fried sage leaves, a drizzle of olive oil, and flaky salt. Eat!