Our family loves “Top-Your-Own-Pizza” night. Everyone gets to place their favorite toppings on pre-made crusts. It’s a great way for me to try out more unusual toppings that perhaps the rest of the crew would be less enamored by.
With local pecans available at the farmer’s market, I decided to make Apple, Chevre & Pecan Pizza inspired by a recipe from Cooking Light (October 2011). The pizza crusts are from St. Louis Custom Crust, obviously a St. Louis based company. These crusts are super thin (just like a St. Louis style pizza should be), flaky and are whole wheat. They come 5 to a pack, perfect for everyone to make their own personal pie.
I topped my pizza with chevre cheese (Heartland Creamery), pecans (Missouri Pecan Growers LLC), slices of apple (Echo Valley Orchards) and a sprinkle of fresh thyme (my garden). As the “pizza sauce”, I combined olive oil, grainy mustard (Sandhill Farm), a squeeze of lemon juice, and a drizzle of honey (Sam Crowe). I tossed the arugula in this mixture and placed on the pizza. Popped into a 450 degree oven for about 6 minutes.
The pizza of course can be adapted to your liking and to whatever ingredients you have on hand. The chevre can be subbed for feta or gorgonzola, the pecans could be walnuts or pine nuts, and the apples could be swapped for pears. Or, of course, you could replace all of the ingredients and go for the traditional pepperoni and cheese like my kids did! Everyone eats happy on T.Y.O.P. night!