Friday, October 19, 2012

Weeknight supper delight: October 2012

Gimme pizza...... P-I-Z-Z-A!

Remember that crazy Olsen twins' song????  ha!

I've got a quick and easy pizza for you that just screams fall....... apples, pecans, spinach, goat cheese.... need I go on?  Are you sold yet?


I found this recipe in one of my cooking magazines and just knew I had to make it.

Here is the recipe that I got from the link:
  • 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. 1. Preheat oven to 450°.
  2. 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. 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.
 I ended up using spinach instead of arugula, and it was AW-some.  I think it may have turned me into a "make your own pizza" addict.



Now for that Olsen twins' song!!!!:



Could you stand it longer than 30 seconds???? hahahaha!  You'll have this stuck in your head for days. :)

Stay tuned tomorrow for my first guest blogger!

Trish


4 comments:

  1. I've never tried fruit on pizza before. I really love the idea of apples. It sounds so fresh and different.

    ReplyDelete
  2. mmmm this looks so good! I need to try goat cheese on pizzas! Thanks!

    Katie

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  3. I never had great success stretching pizza dough. I now roll it out on parchment paper which allows me to get a nice thin crust. Then I can put the dough and parchment on the peel to transfer to the baking stone.

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