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
  1. In a small skillet over medium heat, add 1 tbsp olive oil.
  2. Add the onions, thyme, salt and pepper to taste.
  3. Stir over a few minutes until the onions turn translucent and a brown color (do not burn!).
  4. Remove from heat and set aside.
  5. Preheat oven to 400 degrees F.
  6. Spread 1 tbsp olive oil over each flat bread, then top with carmelized onions, apricots, and crumbled goat cheese.
  7. 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/