Pizza with Blue Cheese, Apples, and Arugula

I had one of the best pizzas – Roquefort, green apples, and arugula – at a little French cafe called Match 65 in NYC this summer. The flavors were strong but so great together that I decided to recreate a slightly milder version this past weekend. (I love to add a little vacay yumminess to the at-home dinner rotation :-))

Ingredients:

• 1 pizza crust
• 2 tablespoons crumbled blue cheese, more if desired (I used Maytag)
• 1 cup arugula
• 1 small sweet apple, thinly sliced (I used a Gala)
• 1 tablespoon ricotta
• Extra virgin olive oil (EVOO)

• Preheat oven to 425.
• Slather EVOO on the bottom of the crust, and place the crust on a perforated pan.
• Add a little more EVOO to the edges of the top of the pizza.
• Top with half the blue cheese, arugula, and sliced apples.
• Add the remaining blue cheese and ricotta.

• Bake for 8 – 12 minutes, rotating halfway through.
• Cool, cut, and enjoy!

Side note: I also made this pizza with a little bit of fig preserves 1.) spread over the crust before adding the maytag and 2.) spooned on the side as a pizza dip, and oh-my-goodness…