Slideshow: Top This: Apple, Bacon, and Gorgonzola Pizza (à la Williamsburg Pizza)

Salty-Sweet and Irresistible
Salty-Sweet and Irresistible
This knockout pie has everything going for it: salty, smokey bacon, smoked mozzarella, creamy and pungent gorgonzola, and tender apples. It's sweet, salty, comforting and addictive.
Porcine Perfection
Porcine Perfection
Nino gets his bacon from Mario & Sons Meat Market, conveniently located down the street from Williamsburg Pizza. Any high quality, thick cut, wood-smoked bacon will do. Cut the bacon crosswise into one-inch pieces.
Smoked Mozz
Smoked Mozz
Smoking fresh mozzarella adds another dimension of flavor to the cheese. Nino smokes his mozzarella over applewood chips for four hours over low heat.

If you're not into the DIY thing,

Lioni Latticini makes stellar smoked mozzarella that can be purchased at specialty markets in 32 states.

Enough about cheese, it's time to start assembling the pizza. Sprinkle the grated fresh mozzarella over the dough surface. Next, arrange the sliced smoked mozzarella over the dough, as pictured.

Bacon and Gorgonzola
Bacon and Gorgonzola
Arrange the bacon pieces over the apples, then crumble the Gorgonzola over the top of the pie. Drizzle with the extra virgin olive oil.
Into the Oven
Into the Oven
Your pizza is now ready for the oven. Nino puts his in a 560 degree Vera Forno oven for approximately seven minutes.

We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and the cheese has melted.

Parmigiano and Parsley
Parmigiano and Parsley
Once out of the oven, top the pie with a sprinkling of grated Parmigiano-Reggiano and chopped parsley. Nino gilds the lily with another drizzle of olive oil.

Buon appetito!