Thin crust pizza is without fail my favorite food. Just about anything can be piled on top of pizza dough and turned into an incredible appetizer, breakfast, lunch, dinner or dessert. It can be sweet, savory or both.
In recognition of National Goat Cheese Month, I wanted a few options to showcase the chevre from Salem NH Farmers Market. Milkcreek Farm offers fresh chevre in a variety of flavors. I started with their plain chevre, worked my way through maple cranberry and sundried tomato with basil. All of them tasted great with these ingredients.
Early apples were available (but we’ve still got weeks left of summer!) Apples are great paired with goat cheese and both work on pizza. The apples, honey and mapled pecans gave this pizza a hint of sweetness.
I rolled the dough super thin and used my awesome electric pizza stone. The picture shows the version I made last night. I rearranged the layering process and decided to spread the goat cheese on the dough as the first layer, and continued the layering process with mapled pecans, apples and arugula coated with the mustard vinaigrette.
- Your favorite pizza dough
- 1-2 tbs Cucina Aurora Rosemary Oregano EVOO
- 1 tbs raspberry mustard
- 1 tbs honey
- 1+ c arugula (baby or chopped; if no arugula available try spinach)
- 1 apple, cored and sliced thin
- 1/2 c goat cheese
- 1/4 c chopped maple pecans
- Freshly ground sea salt and pepper
What you do:
- Heat electric pizza stone; or heat oven to 400
- Place pizza dough on parchment paper.
- In lg bowl mix EVOO, mustard and honey.
- Add arugula and toss to coat.
- Spread goat cheese on dough.
- Arrange apple slices evenly on goat cheese.
- Sprinkle with maple pecans.
- Layer with arugula mixture.
- Cook according to electric pizza stone instructions; if using oven, cook according to pizza dough recipe.