This fall orchard pizza is unique, but I think you will find the combination of flavors goes well together.  I know that when we go to the orchard we always have plenty of leftover apples-good way to use them up!  Try it with feta cheese if you would rather, but give it a try-new things have a way of surprising us.

 

1 recipe pizza crust

2 1/2 cups thinly sliced apples (I used Fiji, but any sweeter apple will do)

1 1/3 cups crumbled goat cheese (feta would work)

1 tsp fresh thyme, chopped or 1/2 tsp dried

2 tsp ground stone or dijon mustard

1 T olive oil

1 1/4 tsp honey

1 tsp lemon juice

2 cups arugula

2 T chopped roasted pecans (roast for 4 minutes at 350 or until you smell roasted pecans)

 

Preheat oven to 450 degrees-line a baking/pizza sheet with parchment or spray with cooking spray

Roll out pizza dough and top with apple slices, sprinkle cheese and thyme over apples and bake for 10 minutes or until cheese starts to melt.

In a small bowl combine mustard, olive oil, honey, and lemon juice together and mix with arugula.  Top  hot pizza with arugula and pecans

 

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