Method

1. Grate half of apples into a large bowl, then combine with the flour and make a well in the middle of it with your fist. Add the salt and yeast to the well and then add the warm water and olive oil. Stir together, in a circle of eight motion, bringing the dough together to make a dry dough ball.
2. Once a ball, knead, by folding the dough into itself with one hand, continuously for 10 mins. Leave in the bowl and cover with oiled cling film, then stand in a warm place for 1 hour.
3. In the meantime, slice the remaining apples and dress with half the lemon juice. In a saucepan, heat the olive oil and add the onion, sautéing for 2 mins, then add the apple slices, 250ml of water and tomato purée. Cook on a low heat for 10 mins, until a sauce, mix in the parsley and allow to cool. Season with salt and pepper.
4. Preheat the oven to 210°C/gas mark 7. Knock the air out of the dough by punching it with your fist and shape into six mini pizzas. Place on greased flat baking trays dusted with flour. Top the pizzas with the apple sauce, then add the bacon, cheese and olives. Bake for 12 mins, until golden and the cheese is bubbly.