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I had one of the best pizzas – Roquefort, green apples, and arugula – at a little French cafe called Match 65 in NYC this summer. The flavors were strong but so great together that I decided to recreate a slightly milder version this past weekend. (Y’all know how I love to add a little vacay yumminess to the at-home dinner rotation :-))

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Ingredients:

  • 1 pizza crust
  • 2 tablespoons crumbled blue cheese, more if desired (I used Maytag)
  • 1 cup arugula
  • 1 small sweet apple, thinly sliced (I used Gala)
  • 1 tablespoon ricotta
  • Extra virgin olive oil (EVOO)

  • Preheat oven to 425.
  • Slather EVOO on the bottom of the crust, and place the crust on a perforated pan.
  • Add a little more EVOO to the edges of the top of the pizza.
  • Top with half the blue cheese, arugula, and sliced apples.
  • Add the remaining blue cheese and ricotta.

  • Bake for 8 – 12 minutes, rotating halfway through.
  • Cool, cut, and enjoy!

Side note: I also made this pizza with a little bit of fig preserves spread over the crust before adding the maytag, and oh-my-goodness…

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