- 1 package (2-1/4 tsp.) active dry yeast/instant yeast
- 1 Tbsp. honey
- 3 Tbsp. olive oil, divided
- 3/4 tsp. salt
- 1 c. hot tap water (120–125° F)
- 2 c. whole wheat flour
- 2 c. arugula
- 1 Tbsp. olive oil
- 1 tsp. apple cider vinegar
- Juice of half a lemon
- Pinch of salt
- 1 c. shredded mozzarella
- 1 large Honey Crisp or Gala apple, sliced thin
- 4 oz. Salemville® Amish Gorgonzola cheese crumbles
- 1/3 c. praline pecans, coarsely chopped
- 1 Tbsp. honey
In a medium bowl, add yeast, honey, 1 tablespoon olive oil, salt and hot tap water; mix together. Add 2 cups whole wheat flour and mix with your hands. Knead for a couple minutes, then return dough to bowl and cover with kitchen towel. Move bowl to a warm place and allow dough to rise for 30 minutes.
Preheat oven to 425° F. Coat pizza stone or pan with 1 tablespoon olive oil. Place risen dough in center of stone/pan and use your hands to spread it out to the edges. Top dough with remaining 1 tablespoon of olive oil and bake crust in preheated oven for 10 minutes.
While crust is baking, combine arugula, olive oil, apple cider vinegar, lemon juice and salt in a small bowl. When crust is finished, remove from oven and top with shredded mozzarella. Place apple slices in a spiral shape starting at the center of the pizza. Top with gorgonzola cheese. Bake for another 10 minutes in preheated oven. Remove pizza from oven and top with arugula salad mixture. Sprinkle with chopped pecans and drizzle with honey.
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