Skill level: Easy
Try out this recipe for a truly gourmet hors d’oeuvre. Freshly baked flatbread topped with Gala apples, arugula, capers, and a balsamic reduction will give you a fresh garden feel with a touch of elegance.
Ingredients
- 2 Gala Apples cored and sliced thinly
- Raw pizza dough
- 2-3 tablespoons capers
- Baby arugula
- Reduced balsamic vinegar
- ¼ cup plain or herbed chèvre
- Salt and pepper
- Olive oil
Directions
- Preheat the oven to 375°F.
- Roll out the pizza dough about a half-inch thick on a baking sheet. Drizzle lightly with olive oil and season with a sprinkle of salt and a healthy cracking of pepper. Bake for 12-15 minutes or until the surface is golden brown.
- Allow the crust to cool slightly. Spread the chèvre on the pizza and top with arugula, apple slices, and capers, and then slice into servings.
- Plate the slices and drizzle with balsamic reduction.
Recipe by Urban Farm Foods for Superfresh Growers®
