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crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Friday, May 11, 2012

Apricot, Brie and Arugula Pizza

apricot brie & arugula pizzaThis was probably my most favorite pizza I served during the wine exchange. I got the idea when I saw Pioneer Woman topped a fig pizza with arugula. One of my most favorite appetizers to serve is apricot baked brie.  I figured it would translate well to a pizza and I was right.  I could have eaten the whole pie myself, in fact, I believe I traded away a slice of the prosciutto and sausage pizza (I don't really go for meat on pizza) for another slice of this pizza. Major thanks go to my friend Courtney for suggesting tossing the arugula with truffle oil, which was completely genius and really sent this pizza to a whole new level.
Apricot, Brie and Arugula Pizza

1 recipe of your favorite pizza crust
1 cup apricot jam
½ teaspoon salt
Your favorite pizza dough
½ pound Brie, sliced thinly
1 cup arugula
2 teaspoons champagne vinegar
1 teaspoon truffle oil

Place your pizza stone in the oven and preheat to 450 degrees. Microwave the jam and salt in a small microwave safe dish for a minute, stirring after 30 seconds. Prepare your pizza crust on a piece of parchment paper. Spread the jam on the pizza crust and top with the Brie. Transfer the pizza on parchment to the pizza stone and bake for 10 minutes, until golden brown and bubbly. Meanwhile, toss the arugula with the vinegar and truffle oil. Top the warm pizza with the arugula, slice and serve.
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2 comments:

Josie said...

Love this combo!! I never would have thought to turn it into a pizza, but it sounds fantastic!

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