Apple & Goat Cheese Pizza

I don't know about your neck of the woods, but here in the tri-state area it's been like a second summer!  I've been spending this entire week in sleeveless shirts and skirts as the temperatures have been pushing 80 degrees each day.  I'm hoping the warm spell will last through the weekend so that the BF can enjoy a few more beautiful days as well.

The guy has been working extra hard recently, staying at the office until 7:30, coming home and working until 11:00.  When he puts the computer away early, he winds up falling asleep on the couch or dreaming about the office through the night.  Poor guy.

I, on the other hand, have the opposite problem.  Unemployment.  I get to spend all day looking for a new job and thinking all night about not working.  Two very different problems to have, stress all around!  Maybe we should just abandon it all and go move into his parents empty condo in Buffalo.

To fill my time I've been making real lunches for lunch.  That means I've been turning on the oven and not just grazing on random foods around the lunch hour.  I had this pizza last week for lunch and even used my pizza stone for a super crisp crust!

One Year Ago: Sun dried Tomato Ravioli with Basil Cream Sauce
Two Years Ago: Parmesan Chicken with Thyme Gnocchi
Three Years Ago: Chocolate Crisp Cookies

Apple &Goat Cheese Pizza

Adapted from Cooking Light Magazine

Store bought thin crust pizza crust, or 1 lb pizza dough
1 Fuji apple, cored & thinly sliced
4 ounces goat cheese, crumbled
1 tablespoon freshly chopped thyme
1 tablespoon extra-virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon lemon juice
1 1/2 teaspoons honey
2 cups baby arugula
2 tablespoons chopped pecans

Preheat oven to 450 ºF.

Place pizza crust on a greased baking sheet or a pizza peal covered in corn meal.  Top with apple slices and goat cheese.  Sprinkle with thyme.  Bake pizza for 10-12 minutes, depending on the thickness of your crust.

While the pizza is baking, whisk together olive oil, mustard, lemon juice and honey in a large bowl.  Once the pizza comes out of the oven add arugula to the bowl and toss to coat.  Top pizza with salad and pecans.  Cut into 6 slices.