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Baked Apple Rings & Maple-Cinnamon Turnips

Baked apple ring & maple-cinnamon turnip pizza

Baked apple ring & maple-cinnamon turnip pizza

Baked apple ring & maple-cinnamon turnip pizza

Baked apple ring & maple-cinnamon turnip pizza (Gluten free version)

Goat cheese crumbles, baked apple rings with red onions & golden raisins, roasted red baby turnips & radishes (with maple syrup, cinnamon & nutmeg)



Ingredients: 1 ball of pizza dough (or if you’d like to go the gluten-free route, our GF friend got her recipe here) flour for dusting

semolina flour for pizza stone olive oil salt & pepper 1 red onion, thinly sliced 2-3 apples, sliced through the core into ¼-inch circles, seeds & tough part of the core removed ½ cup golden raisins bunch of radishes/turnips (we did a mix of red baby turnips & radishes, but you can pick your favorite kind), halved & stems removed maple syrup pinch of cinnamon pinch of nutmeg log of goat cheese, crumbled

Directions: Preheat your oven to 425° F. Layer the apples and onions on a greased baking sheet and sprinkle the raisins on top, along with a pinch or two of salt. Drizzle with olive oil and bake for 15-20 minutes, until the apples are golden and starting to brown on the edges.

Increase your oven temperature to 450° F, and toss the radishes and turnips with a couple tablespoons each of olive oil and maple syrup, plus a couple pinches of cinnamon, nutmeg & salt.

Spread them out on a baking sheet and roast for about 15-20 minutes, turning over halfway, until tender and starting to brown. When they’re ready, take them out and increase the oven temperature to 550° F.

While the oven is heating, you can start preparing your dough using the instructions on the right (or here if you’re doing gluten free). When the oven is finished preheating, bake it for a minute and then take it out and brush it lightly with olive oil.

Crumble half of the goat cheese onto the pizza, followed by the onions, apples, radishes & turnips. Sprinkle on the raisins and the remaining goat cheese and pop it in the oven. Bake until the crust is a nice golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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