There is no sauce on this pizza, and the cheese is a light sprinkle of goat cheese rather than a layer of slimy, cheap cheddar or mozzarella. The base begins with cored Fuji apples, which I chose to fan about the edges of the pre-made pizza crust, redolent of the French tart tradition.
After topping the apples with goat cheese and thyme, the pizza takes an 8 minute hiatus in the oven. This time allows for a quick bathe of the arugula in a light mixture of olive oil, Dijon mustard, lemon juice, and honey. Peeking periodically at the pizza, I watch as the cheese melts, the apples caramelizes, and the crust browns. A layer of pecans are added for an extra crunch, topped off by a bed of arugula.
The flavors are innovative. The bitter arugula is balanced by the sweet and spicy mix of honey and Dijon. The apples and pecans add a crunchy texture, uncommon among an average pizza. After a few slices, the addition of prosciutto added a for a salty finish.
With only an 8 minute moment in the oven, this meal makes for a light, quick-fix. It's a weeknight staple fit for a weekend soiree.
The apples and arugula make this an easy year-around entree, so pour a glass of crisp Pino Grigio and enjoy.The MyRecipes America’s Favorite Food cookbook is now available. Order your copy from Amazon or Barnes & Noble (ebooks are available!) and Cook the Book with us on your blog! #CooktheBook