Author Notes
All the ingredients of the original salad plus a lovely Pinot Grigio cream of celery sauce and crumbled bleu cheese. —Tess Gardner
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Ingredients
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8 ounces
thin pizza crust
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2
Gala apples, julienned
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8
Celery stalks, chopped
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1 cup
Walnut pieces
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1 cup
crumbled bleu cheese
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3 tablespoons
heavy cream
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1 ounce
Pinot Grigio
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1 tablespoon
olive oil
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1 cup
red grape halves
Directions
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Preheat oven to 450 degrees F..
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Peel and julienne apples; set aside.
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Chop celery stalks; set aside.
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In a meduim saucepan, combine heavy cream, 1/2 of the chopped celery and Pinot Grigio. Cook over medium-high heat, stirring constantly, until celery is soft and sauce thickens. Remove from heat.
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Baste top of thin pizza crust with olive oil. Generously spread cream of celery mixture over crust. Top with apples, walnuts, grapes, bleu cheese and remaining chopped celery.
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Reduce oven temperature to 425 degrees F. and bake on center rack for 8-10 minutes or until crust edges are golden brown. Slice, serve and enjoy!
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