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This recipe comes from Autumn Stoscheck of Eve's Cidery in Ithaca, New York. As a cider maker, she is perpetually surrounded by apples, and always coming up with creative ways to use them in the kitchen. We love these flat breads that not only use hard cider to make the base, but also showcase crisp apples in the topping. Make this one night in the Fall or Winter for a rustic casual dinner.

Ingredients:
Basic Pizza Crust (usually enough for 2 medium pies)
Olive oil
Yellow onion, thinly sliced
Shallot, thinly sliced
Hard cider
Smoked Cheddar Cheese
Tart green apples, cored and thinly sliced

Prepare the basic pizza crust.

Saute the sliced onion and shallot in oil until they smell really good.
Add enough cider to cover the onions and shallots and reduce.
Blend to a puree when cool. Season with salt and pepper.

Spread cider/shallot puree on stretched pizza dough, like you would tomato sauce.
Top with thinly sliced apples and grated smoked cheddar cheese.

Bake until the pizzas are cooked through.
Slice and serve.
Serves about 8 as an appetizer or 2 individual pies for a full meal.