Gourmet Pizza: 'The Waldorf'

• 8 ounces thin pizza crust
• 2 Gala apples, julienned
• 8 Celery stalks, chopped
• 1 cup Walnut pieces
• 1 cup crumbled bleu cheese
• 3 tablespoons heavy cream
• 1 ounce Pinot Grigio
• 1 tablespoon olive oil
• 1 cup red grape halves

1. Preheat oven to 450 degrees F..
2. Peel and julienne apples; set aside.
3. Chop celery stalks; set aside.
4. 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.
5. 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.
6. 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!

thin pizza crust, gala apples, celery, bleu cheese, heavy cream, olive oil, red grape halves

Taken from food52.com/recipes/16553-gourmet-pizza-the-waldorf (may not work)