I thought I would bring you something savory this week to give everyone a break from all the sweets. I know we all have to plan dinner in between all our baking. When it comes to making dinner I am looking for quick yet tasty entrees.
During the time my sister and brother-in-law stayed with us, which was for 6 weeks, I prepared a variety of meals. Their first meal I prepared for them were my Cornbread-Stuffed Poblano Peppers. After my brother-in-law finished he asked Ryan if this was the way they were going to eat every night. He thought my meal was fancy and gourmet. I was definitely flattered.
Ryan just told him that we ate like this all the time and that it was really nothing fancy but always yummy food. 🙂 It is always nice to hear something nice like that.
But really, you really do not have to SLAVE in the kitchen to have a fancy gourmet meal. Since I am nearing the end of my pregnancy (I am 7 months now) the last thing I want to be doing is cooking for a long time. I actually did not feel like cooking that much in my last pregnancy but I am quite enjoying it this time. Of course, like I said, the meals have to be quick and based on what I have in my pantry and fridge.
I find myself wanting meat and potatoes all the time but what fun is there in that? So how did this pizza come to fruition? I enjoy reading Simply Life blog. She writes about her life and travels and includes lots of giveaways and great recipes at the same time!
When I saw her recipe for her Apple, Pecan, and Goat Cheese Pizza, I knew I had to make some version of it based on what I had in my fridge. I found My Life Runs on Food and their pizza recipe and meshed the two recipes to make my own.
Sound complicated? Check out how I prepared it:
It is an easy assembly as well as a quick bake time. Sometimes our toddler is hungrier than we are prepared for so she eats first and plays and then we put her down for the night. It is not always the case but our little one has been teething the last few nights so everything has been moving up a little earlier, which meant a late dinner but a quick prep and baking time! Just what this mother ordered.
The goat cheese is mixed with olive oil, salt, pepper, and fresh basil and placed as the pizza base. I then layer the apples and spread the chopped prosciutto on top. BAKE!
After the pizza is baked I then sprinkle with crushed pecans and the arugula salad and drizzle with balsamic glaze. It was two-for-one meal. Salad and pizza and it was fabulous.
The combination of ingredients in the recipe may sound a little overwhelming but in fact it was SO DELICIOUS! My husband said he could have this pizza often and again.
Make it tonight! I promise your family will thank you for it!
Fresh Goat Cheese, Apple, Prosciutto, Pecan Pizza with Balsamic Glaze
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Ingredients (8 slices)
- 12 oz. fresh goat cheese; room temperature
- 3 Tbsp. minced fresh basil
- 2 Tbsp. olive oil; more as needed
- Fresh black pepper and sea salt; as needed
- 2 large, firm and tart apples; peeled and cored; sliced 1/8-inch thick
- 6 large slices of prosciutto
- 1/2 cup pecans, crushed
- 1 store-bought or homemade pizza dough ( I used Trader Joe’s Herby dough)
Salad Topping
- 2-3 cups fresh arugula
- juice of 1 orange
- juice of 1/2 lemon
- salt and pepper
- olive oil
Glaze
- Store-bought balsamic glaze
Instructions
If dough is refrigerated, let it sit in room temperature for 20 minutes, then roll out to 12 to 14-inch pizza.
Preheat oven to 425 degrees Fahrenheit. Place pizza dough on an oiled baking sheet.
Mix the goat cheese, basil, olive oil, sea salt and fresh black pepper together. Gently spread over the pizza dough about one-inch away from the edge.
Place apple slices over the goat cheese in a angled pattern. Lay chopped prosciutto over the apple slices. Drizzle with olive oil. Sprinkle with fresh black pepper.
Bake pizza for 18 minutes or until somewhat golden.
Remove pizza from oven.
Prepare arugula salad with dressing. Top the pizza with the arugula salad, fresh black pepper and crushed pecans. Finish with sea salt and drizzle with balsamic glaze
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