Fall Pizza with Arugula and Persimmon
A refreshingly, savory fall harvest pizza!
Choice of Pizza Dough, roughly 8x10 rectangular or 9x9 round when cooked
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
Cook pizza dough according to instructions.
Over medium heat in a small sauce pan, bring walnuts, roasted pepitas, and maple syrup to a boil. Reduce heat and simmer 2 minutes.
Remove from heat and set aside on parchment paper to cool.
In a small bowl, whisk together the cranberry juice, balsamic vinegar, olive oil, lemon juice, salt and pepper for the dressing.
In any order, top cooked pizza dough with arugula, fresh mozzarella, walnuts & pepitas, dried cranberries, persimmon, and fresh ground pepper. Drizzle with dressing. Enjoy!
5 minutes (excluding pizza dough cook time)