Arugula and Maple Pizzas

Arugula and Maple Pizzas

This recipe is courtesy of Érable du Québec. For more content, visit erableduquebec.ca

Ingredients

  • 4 Italian tomatoes or small fresh tomatoes, sliced
  • 2/3 cup maple vinegar OR 125 ml (1/2 cup) apple cider vinegar mixed with 60 ml (1/4 cup) maple syrup (preferably amber for its rich flavor)
  • 4 flatbreads or thick pita breads or naan breads
  • 4 tbsp. or more, to taste, homemade or store-bought basil pesto
  • 2 fresh mozzarella cheeses, about 225 g (1/2 lb) each, sliced
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper
  • 2 cups baby arugula leaves

Preparation

  1. Place the sliced ​​tomatoes on paper towels for 5 minutes to remove excess liquid.
  2. In a saucepan, bring the maple vinegar or apple cider vinegar and maple syrup mixture to a boil. Boil for 5 to 7 minutes, or until the liquid has the consistency of thick syrup. Remove from heat and pour into a bowl to stop the cooking process. Set aside.
  3. Preheat oven to 220°C (425°F).
  4. Arrange the pizzas on 2 baking sheets. Brush with pesto, add the tomatoes, mozzarella, and Parmesan cheese, and season with salt and pepper to taste.
  5. Bake for 12 to 15 minutes.
  6. Place the pizzas on plates and top with the arugula and maple reduction.
Preparation
10 minutes
Cooking
20 minutes
Servings
4 portions
Category
Main dishes
Vegetarian
Recipe by
Érable du Québec

The maple reduction can be stored at room temperature for a few weeks. It will crystallize if it has been reduced too much. The pizzas can be stored in the refrigerator for 3 to 4 days.