Simple Food: Arugula Pear Pizza

Fall means change. And fall also means colder temperatures and shorter days. And with anything in dwindling supply, the number of hours we spent outdoors have gone down, in equal relation to the number of hours that nighttime falls upon us earlier.

Similarly, fall also means stuffy noses, chunky sweaters, and boots running through a sea of brown dried leaves in the backyard. The harsh crunching as they break under even the lightest Toddler weight. But my favorite part of fall so far has been the pumpkin, and butternut squash, and sweet potatoes. Here lately my farmer's market visits have me almost always leave with either one of them and I come home baking rich fall dishes.

As a sweeter side of fall is approaching - and we all know it will, as Thanksgiving came and went already - we can embrace the Holidays with its delicious roasted turkey, pumpkin pies, and hot chocolate and save this recipe for a lighter pick-me-up meal in between all the festivities.

Arugula Pear Pizza


1 recipe pizza crust {or store bought if you prefer}
half of a 3 lb pie pumpkin seeded, peeled, and cut into desired pieces 
1 pear, peeled and cut into slices
Salt and Pepper to taste
Olive Oil

2 c Arugula leaves, loosely packed
1/2 c of crumbled bleu cheese
seeds of half of a fresh pomegranate
1 tsp red wine vinegar


1. Preheat oven to 425 degrees Fahrenheit
 Roll out the pizza dough on a baking sheet {or Pizza Stone}

2. In a large bowl, toss together the pumpkin pieces, pear pieces, Salt and Pepper with 1 Tbsp olive oil
3. Arrange the mixture on the prepared pizza dough and bake 20 minutes
4. Meanwhile, combine Arugula, bleu cheese and pomegranate seeds with 1 TBSP olive oil and spread over the pizza once it comes out the oven.


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