November 22, 2016

Fall Pizza with Arugula and Persimmon

Fall Pizza 3

Yay for Fall Flavors!

It’s almost Thanksgiving, and I’m loving all of the fall flavors. I thought, why not combine them and come up with a delicious Fall Pizza?

I’m talking persimmon (which is a crisp, sweet fruit much like an apple), maple-glazed almonds and pepitas, and dried cranberries!

The best thing about this recipe is that you can save the leftover ingredients and recreate the same combination on a salad.

If you’re looking for a good gluten-free pizza dough, make sure to check out my Quinoa Pizza Dough Recipe. It will require some overnight soaking/prep, but it is well worth it. The mild, nutty flavor combined with these toppings is delicious!

Fall Pizza 1

Easy Prep + Homemade Dressing

What I love most about this Fall Pizza is that, with the exception of candy-ing your walnuts and pepitas, you don’t really have to cook it. Just prep/cook the dough and then layer on your toppings and enjoy it fresh!

In addition, everything here is made from scratch. You might as well host a dinner and call it “Farm to Table” 😉

Lastly, rather than buying a $6 jar of salad dressing, check out the homemade balsamic vinaigrette dressing in this recipe. It is so easy! It only requires a couple of staple ingredients (that you probably already have in your pantry), a flick of the whisk, and a little drizzle!

I hope you enjoy the combination of flavors on this Fall Pizza. I know I did 🙂

Fall Pizza 3

Happy Thanksgiving, everyone!

xoxo,

Raquel

 

Fall Pizza with Arugula and Persimmon

  • Prep time: 5 minutes (excluding pizza dough cook time)
  • Cook time: 0 minutes
  • Total time: 5 minutes

Yields: 6 slices

A refreshingly, savory fall harvest pizza!

  • Choice of Pizza Dough, roughly 8x10 rectangular or 9x9 round when cooked
  • Toppings:
  • Baby Arugula, 1 cup
  • Fresh Mozzarella or Burrata Cheese, 3/4 cup
  • Chopped Walnuts, 1/2 cup
  • Roasted Pepitas (Pumpkin Seeds), 1/4 cup
  • Maple Syrup, 1 Tbsp.
  • Dried Cranberries, 1/2 cup
  • Sliced Persimmon, 1/4 cup
  • Fresh Ground Pepper, to taste
  • Balsamic Vinaigrette Dressing:
  • Cranberry or Pomegranate Juice, 1/4 cup
  • Balsamic Vinegar, 1/4 cup
  • Olive Oil, 1/4 cup
  • Lemon Juice, 1 Tbsp.
  • Salt and Pepper, to taste
  1. Cook pizza dough according to instructions.
  2. Over medium heat in a small sauce pan, bring walnuts, roasted pepitas, and maple syrup to a boil. Reduce heat and simmer 2 minutes.
  3. Remove from heat and set aside on parchment paper to cool.
  4. In a small bowl, whisk together the cranberry juice, balsamic vinegar, olive oil, lemon juice, salt and pepper for the dressing.
  5. In any order, top cooked pizza dough with arugula, fresh mozzarella, walnuts & pepitas, dried cranberries, persimmon, and fresh ground pepper. Drizzle with dressing. Enjoy!
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