Apple, Goat Cheese, and Pecan Pizza

Apple, Goat Cheese, and Pecan Pizza Recipe
Photo: John Autry; Styling: Cindy Barr
Take a walk on the culinary wild side with this adventurous pizza.  Thinly sliced Fuji apples, goat cheese, toasted pecans, baby arugula, and fresh thyme meld together in a tantalizing blend of flavors for a unique and fresh pizza dinner. 

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 316
Fat 11.2 g
Satfat 4.4 g
Monofat 4.3 g
Polyfat 1.1 g
Protein 11.3 g
Carbohydrate 43.2 g
Fiber 3 g
Cholesterol 15 mg
Iron 0.7 mg
Sodium 419 mg
Calcium 77 mg

Ingredients

1 (1-pound) six-grain pizza crust
Cooking spray
3 cups thinly sliced Fuji apple (about 8 ounces)
1 cup (4 ounces) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 1/2 teaspoons honey
2 cups baby arugula
3 tablespoons chopped pecans, toasted

Preparation

1. Preheat oven to 450°.

2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

3. Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.

Note:

Crumbled feta can be substituted for the goat cheese in this recipe.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sandy Gluck,

October 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note