I find arugula too peppery for use in a salad or sandwich, but I love it atop a pizza with a splash of balsamic. This week, we made an apple, onion, and arugula pizza using an apple with a little bruise and the whole bunch of arugula (things you would want to use up not too long after your CSA pickup). There’s not too much prep of toppings on this one – just caramelizing the onions. And if you are looking to make this recipe really efficient, you can cook up caramelized onions in a big batch and freeze them, or, at least, so says the Kitchn.
Most of the vegetables in this recipe come from my Still Life Farm winter farm share.
Apple, onion, and arugula pizza
Total time: from taking the dough out of the fridge to taking the finished pizza out of the oven, give yourself about an hour and 15 minutes
Active time: 30 minutes
Cook time: 5-6 minutes per pizza
Servings: 4 (2 medium-sized pizzas)
- Pizza dough – enough for two rounds (homemade or store bought)
- 1 large onion, preferably red, but yellow works too
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 large apple
- 8 oz mozzarella (I prefer the harder blocks for easier shredding)
- 3 oz blue cheese
- Balsamic vinegar
- Prepare the dough. If using store bought, try to buy the day before so it can be split into two balls (put in individual oiled bowls and covered tightly) and refrigerated overnight. I like to let the dough sit at room temperature for about an hour before stretching.
- Preheat oven to 550 degrees.
- Melt butter with olive oil in a cast iron pan.
- Add onions, toss to coat along with a few cranks of salt.
- On low, allow to caramelize (about 30 minutes). When done, spread on a single layer on a plate and put in the refrigerator.
- While onions caramelize, peel and core the apple. Cut in quarters and then thinly slice.
- Shred 8 oz mozzarella and crumble about 3 oz of blue cheese.
- To stretch the dough, spread flour in a very thin layer (I use the side of my hand like I’m spreading butter to keep the layer very thin) and then sprinkle with cornmeal.
- Stretch dough using your knuckles. When you start to get nervous that it might rip, toss it on the pizza peel and continue stretching from the center out.
- Shake the pizza peel to see if the dough sticks. If it does, lift up the edges and sprinkle a little more flour. Repeat this until the dough slides easily back and forth.
- As this recipe makes two pizzas, sprinkle half the mozzarella in an even layer followed by an even sprinkle of half of the blue cheese. Evenly spread half the caramelized onions. Place half the raw apples in a single layer on pizza.
- Bake for 5 or 6 minutes until topping is bubbly and crust has browned to your liking.
- Remove from stone either with another peel or, as we did before we got a second pizza peel, with a fork to a large plate.
- Trim the stems of a bunch of arugula. Toss half on top of each pizza.
- Put your thumb over the opening of balsamic vinegar to sprinkle a little over the top of each pizza. Cut into wedges and serve.
I always make 4 servings of a meal so that we can have leftovers for lunch the next day. If you have leftovers, leave off the arugula and balsamic until you have reheated it and are ready to eat it. Otherwise, it ends up soggy.
A note on Amazon affiliate links: I only link to specific things I like and use. No one pays me for those opinions. If you buy something through one of those links, I appreciate it! I get a very small percentage back, but that money will go back into supporting this blog.