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F OOD
VETERAN’S DAY
Special Edition
November 11, 2015
Apple, Goat Cheese, and Pecan Pizza
Pungent goat cheese, peppery arugula, and slightly sweet
apples transform this token finger food into a gourmet
autumn dinner.
Sweet Street Food Cart
New location 15th and Alberta
call 503-995-6150 to place order
Mon. - Fri., 11:00am - 7:00pm • Sat. - Sun., 11:00am - 5:00pm
Wednesday Special: 3 Wings $2.00
Friday Special: Rib Sandwich, Beef or Pork, $4.00
Ingredients:
• 1 (1-pound) six-grain pizza
crust
• Cooking spray
• 3 cups thinly sliced Fuji
apple (about 8 ounces)
• 1 cup (4 ounces) crumbled
goat cheese
• 2 teaspoons chopped fresh
thyme
• 1 tablespoon extra-virgin
olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon
juice
• 1 1/2 teaspoons honey
• 2 cups baby arugula
• 3 tablespoons chopped
pecans, toasted
Preparation:
1. Preheat oven to 450°.
2. Place pizza crust on a
baking sheet coated with
cooking spray. Arrange ap-
ple slices evenly over piz-
za crust; top with cheese.
Sprinkle thyme evenly over
cheese.
3. Bake at 450° for 8 min-
utes or until cheese melts
and begins to brown.
4. Combine oil and next 3
ingredients (through honey)
in a medium bowl, stirring
with a whisk. Add arugula;
toss gently to coat. Sprinkle
pecans evenly over pizza;
top with arugula mixture.
Cut pizza into 6 wedges.
Note: Crumbled feta can
be substituted for the goat
cheese