Apple Beet Arugula Pizza

It’s Friday! Oh wait it’s only Wednesday, I’m so ready for it to be Friday this second week of school and we’ve been on the go non stop since the first day of school, including all weekend which we were according to the girls “overbook”, and only night we have free until next week is this Friday so I’m looking real forward to it.

Fridays are full of fun and even more so now. For awhile we’ve been making pizzas on Friday night as it’s one of our favorite things to do. Things get busy here and there and we haven’t been able to do it every week but there have also been some times where we get to have it another night of the week like last weekend we got together with family for my in-laws 40th anniversary and we made our Neapolitan Pizza crust, everyone brought toppings, and everyone made their own pizza. We made 17 pizzas!! My husband comes from a large family with 6 kids so with all of us there are 21 of us but a few weren’t able to make it.

Friday night pizzas are back though! With school back in session and fall soccer in full swing we are busy Monday through Thursday with soccer practice, and gymnastics. We also have soccer games, at least 3, every weekend through mid October so there’s nothing I want more than a night in to relax. So Friday we’ll be making pizzas and relaxing if you need us. Unless the girls decide they are having friends over Saturday than we will move pizza nights to Saturday because really everyone loves it.

While I love my classic favorite combos you know I also love mixing it up and I was bitten by the fall bug, you know everything apple, squash, pumpkin, ect so I had to make this fresh and flavorful Beet Apple Arugula Pizza! It hit the spot! It really doesn’t get much better than a fresh pizza and real fresh ingredients. Oh but it may get a little better than this because I also made a Pumpkin “Cheesecake” Dessert Pizza! Yes I did share this on IG stories so you might have already seen this. It will be making an appearance on the blog soon! I have to hold out a little because it isn’t even fall until next week. I have so much I can’t wait to share but right now my brain, kitchen, and everything is going at a much faster pace than I can get things photographed and written up. I just realized I have a few summer smoothie and smoothie bowls but those will probably have to wait until later now because it’s all about the amazing flavors of fall!

Since it’s only Wednesday I guess I’ll have to wait a couple more days before having pizza.

Apple Beet Arugula Pizza
Makes 1- 12″ pizza
1- 12″ pizza crust of choice, or Neapolitan Pizza Crust (shown with my husband’s Neapolitan Pizza Recipe)
1-2 TBSP extra virgin olive oil
1/3 crisp baking apple, thinly sliced
2 medium size beets, roasted and sliced (no time for roasting I like to use Love Beets)
few thin red onion slices
couple of sprigs fresh rosemary, steam removed
4oz fresh mozzarella cheese (Miyoko’s Fresh VeganMozz)
salt and pepper, Fleur de Sal
3-4oz arugula, optional

Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat (and cook) per your pizza crust directions. After tossing and stretching your dough brush crust with extra virgin olive oil as you would your sauce leaving about a 1/2″ edge around your pizza. Top with beet and apple slices, red onion, and chunks of fresh mozzarella. Sprinkle with half of the rosemary and season with salt and pepper. For our Neapolitan Crust check at 5 minutes but depending on the heat you are able to maintain it may take up to 8 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. If using your own crust bake per your crusts instructions. Remove pizza, sliding a baking sheet under the parchment paper. Top with remaining rosemary and optional arugula. Enjoy!

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