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 (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.