Apricot Arugula Pizzettes |
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
- 2 pieces of whole wheat flat bread
- 3 tbsp olive oil
- 2 apricots, pitted and quartered
- ½ cup fresh arugula, rinsed and strained
- ⅓ cup crumbled goat cheese
- ¼ onion, thinly sliced
- ¼ tsp thyme
- Salt and pepper to taste
- In a small skillet over medium heat, add 1 tbsp olive oil.
- Add the onions, thyme, salt and pepper to taste.
- Stir over a few minutes until the onions turn translucent and a brown color (do not burn!).
- Remove from heat and set aside.
- Preheat oven to 400 degrees F.
- Spread 1 tbsp olive oil over each flat bread, then top with carmelized onions, apricots, and crumbled goat cheese.
- Bake in the oven for 5 minutes, then remove and top with fresh arugula and pepper to taste.
Makes 2 6-inch pizzettes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/apricot-arugula-pizzettes/
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