Fall Pizza with Arugula and Persimmon

A refreshingly, savory fall harvest pizza!

Yields: 6 slices



  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!