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Cheddar Apple Pizza

Photo: California Milk Advisory Board

Yield: 1 pizza.

3 oz. traditional pizza sauce
1 10” extra-thin pizza crust (tart dough or cracker crust preferred)
4 oz. shredded part-skim mozzarella
3 oz. finely minced skin-on red and apples
2 oz. shredded 18-month bandage-wrapped cheddar
1 tsp. ground toasted cumin seeds

Spread pizza sauce thinly over crust; sprinkle evenly with half the mozzarella. Sprinkle with 1 oz. apples, reserving most colorful for garnish. Sprinkle cheddar and remaining mozzarella on top. Dust with cumin. Bake at 475°F until crust has a golden edge and crisp bottom, and cheese is slightly browned. Sprinkle with remaining apples.

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