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Thursday, January 16, 2014

FOOD DANCE - APPLES by Linda Popple


6x6 Oil on Panel
Day 16 of the 30/30 Challenge

Stacked apples, carefully balanced makes a good pizza.  The Cooking Light recipe is below.
As I said in my last post, this series is coming to an end.  I have painted a few ahead and those will be the last.  I feel it is time to explore other subjects and I am excited about it.  

APPLE, GOAT CHEESE AND PECAN PIZZA
from Cooking Light

  • (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
  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.
Note:
Crumbled feta can be substituted for the goat cheese in this recipe.

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